Indulge in a culinary journey with our curated collection of blueberry compote recipes, a versatile condiment that elevates both sweet and savory dishes. From the classic Blueberry Compote, a burst of juicy blueberries in a luscious syrup, to the savory Blueberry-Mustard Sauce, a piquant accompaniment to grilled meats, this article offers a diverse range of recipes to tantalize your taste buds. Explore the vibrant Blueberry-Orange Compote, a delightful topping for pancakes or waffles, the rich Blueberry-Port Compote, a perfect partner for roasted lamb or duck, and the aromatic Blueberry-Thyme Compote, a unique addition to grilled fish or cheese platters. Each recipe includes step-by-step instructions, making the process effortless and enjoyable. Discover the versatility of blueberry compote and elevate your culinary creations to new heights.
Here are our top 16 tried and tested recipes!
BLUEBERRY COMPOTE
This blueberry compote goes beautifully in the morning on hot pancakes.
Provided by alisadiomin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
- Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 1 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 8.7 g
RHUBARB AND BLUEBERRY COMPOTE
A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.
Provided by Sherona
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 28.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 3.5 mg, Sugar 25.8 g
WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM
Provided by Bobby Flay
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
- Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
- In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
- Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
- To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.
BLUEBERRY COMPOTE
An easy Blueberry Compote recipe
Provided by Lillian Chou
Categories Berry Citrus Vegetarian Quick & Easy Blueberry Lemon Summer Vegan Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.
LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.
FRESH PEACH AND BLUEBERRY COMPOTE
Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.
Provided by ellie_
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in 2 quart serving bowl and blend well.
- Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
- Add to orange juice mixture.
- Gently blend in blueberries, tossing lightly.
- Cover and refrigerate at least 2 hours.
WHOLE WHEAT PANCAKES WITH BLUEBERRY COMPOTE
This is a refresh of a Wholeliving.com recipe. Martha Stewart's gang opts for low-fat buttermilk, but I never have that on hand so I trade in 2% milk or vanilla soymilk -- depending on what's in the fridge.The added wheat germ supplies some potassium and iron (it has more than any other food). I also add a teaspoon of cinnamon (because I love it) and cut the whole wheat flour with some all purpose flour so they don't taste too "nutty." To make the compote, you can use fresh or frozen blueberries -- up the lemon juice for more tartness and up the sugar for more sweetness.
Provided by Kristine at Food.com
Categories Breakfast
Time 15m
Yield 10-12 pancakes, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
- To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
- To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.
HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE
Steps:
- For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
- For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.
- Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
- Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.
- Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.
CREPES WITH BLUEBERRY STUFFING AND RHUBARB COMPOTE
Steps:
- Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter.
- Blueberry Stuffing: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
- Rhubarb Compote: To make the compote, place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.
- To serve, place the crepes on a platter and schmear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.
BLUEBERRY-THYME COMPOTE
A simple blueberry and thyme compote that is the perfect topping for vanilla ice cream, cheesecake, custard, pana cotta, grilled meats like chicken or pork, or just to style up a simple bowl of oatmeal.
Provided by lutzflcat
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.6 g, Fiber 4.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2.8 mg, Sugar 15.1 g
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE
Steps:
- In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.
- Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.
- To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta.
BLUEBERRY COMPOTE
Categories Sauce Blueberry Vegan Simmer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.
BLUEBERRY COMPOTE
this is awesome on pound cake with vanilla ice cream. very quick and easy.
Provided by shelby butterworth
Categories Fruit Sauces
Number Of Ingredients 4
Steps:
- 1. Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
BLUEBERRY - MANGO COMPOTE
Make and share this Blueberry - Mango Compote recipe from Food.com.
Provided by Miss Annie
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, combine rum, lime juice, and sugar.
- Add mangoes and blueberries; toss to coat.
- Cover and refrigerate if not serving right away.
GRAPE, BLUEBERRY, AND APRICOT COMPOTE
Steps:
- In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve it with ice cream if desired.
SAVORY RICH BLUEBERRY COMPOTE
Steps:
- Once you've finished cooking your cut of meat (chicken, pork, steak), remove it from the skillet and set it aside to rest. Over medium heat, add wine, broth, and oil to the skillet, use a stiff spatula to scrape the brown bits off the pan bottom, and heat for about 2 minutes or until simmering. With a non-reactive spoon, stir in shallot, celery, thyme and zest and cook until vegetables are soft and slightly caramelized, about 5 minutes, adding more broth if mixture begins to lose moisture too quickly. Then stir in garlic, salt, and pepper, and saute' until garlic is fragrant, about 1 minute. Next stir or whisk in preserves, vinegar, sugar, mustard, and berries, and cook until about half of the berries burst and mixture is bubbling, about 10 minutes. Lower fire slightly and simmer until compote thickens and coats the back of a spoon. Stir in butter slowly until melted. Serve over your cut of choice. The juice released in your mouth by the whole berries is such a nice, decadent surprise.
Tips:
- Select ripe and plump blueberries: Using high-quality blueberries will result in a flavorful and vibrant compote.
- Adjust sweetness to your preference: The amount of sugar can be adjusted based on your desired sweetness level. For a tarter compote, reduce the sugar or substitute it with a natural sweetener like honey or maple syrup.
- Use a heavy-bottomed saucepan: This will help distribute heat evenly and prevent the compote from scorching.
- Stir gently: Avoid over-stirring the compote, as this can break down the blueberries and make the compote mushy.
- Let the compote cool completely: This will allow the flavors to meld and intensify.
- Store the compote properly: Transfer the compote to an airtight container and refrigerate for up to 2 weeks.
Conclusion:
Blueberry compote is a versatile and delicious condiment that can be enjoyed in various ways. Whether you serve it over pancakes, waffles, yogurt, or ice cream, or use it as a filling for pies and tarts, its sweet and tangy flavor is sure to impress. Experiment with different variations, such as adding spices like cinnamon or nutmeg, or incorporating other fruits like raspberries or blackberries, to create unique and flavorful compotes that will elevate your culinary creations.
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