Wild Blueberry Lemon Compote {No Refined Sugar}
Upgrade your breakfast routine with Blueberry Lemon Compote! Made with frozen wild blueberries, coconut sugar, maple syrup, vanilla extract, and fresh lemon, this refined sugar-free sauce pairs perfectly with oatmeal, pancakes, French toast, waffles, and more!
My daughter and I love blueberry syrup, but let’s face it—store-bought versions are loaded with high fructose corn syrup and refined sugar. Enter blueberry lemon compote. Not only is it a healthier alternative, but it’s also SO much tastier!
This blueberry compote recipe is so ridiculously easy that it will make you wonder why you ever settled for the store-bought stuff! Its irresistible sweet, tangy, and aromatic flavor profile makes it perfect for adding a burst of berry goodness to your favorite dishes.
Whether topping your morning pancakes and waffles, swirling it into creamy oats, or drizzling it over decadent desserts, once you try it, you’ll reach for seconds and then thirds!
Why you’ll love this recipe
- “Clean” alternative. This delicious blueberry compote recipe offers a wholesome, naturally sweetened alternative to traditional sugary syrups and fruit spreads loaded with artificial additives and refined sugar.
- Easy to make. With simple ingredients and easy-to-follow instructions, this recipe is perfect for beginners and professionals alike.
- Customizable. You can control the sweetness level to suit your taste preferences and experiment with different flavoring enhancements.
- Long-lasting. Whip up a batch and store it in the refrigerator to have a luxurious condiment on hand for your favorite treats all week.
Ingredients you’ll need
- Frozen blueberries. Frozen blueberries offer convenience and year-round availability. If possible, select frozen wild blueberries. These tiny, juicy berries boast double the antioxidants! I often find the Wyman brand reasonably priced at local price clubs.
- Coconut sugar. This natural sweetener lends a caramel-like sweetness similar to brown sugar. I love it in compote recipes, but you can use any granulated sweetener here.
- Maple syrup. Maple syrup imparts another layer of natural sweetness and a distinctive maple flavor. I highly recommend splurging on Grade A amber maple syrup for its renowned flavor.
- Lemon juice. The citrusy tartness helps balance the sweetness, but please don’t try substituting the squeeze bottle stuff here. Freshly squeezed lemon juice is non-negotiable!
- Lemon zest. Don’t forget the zest! It makes the flavors pop.
- Vanilla extract. Opt for high-quality pure vanilla extract to enrich warm, aromatic complexity.
- Water. You need water for the liquid base and also the thickening slurry.
- Tapioca starch. It helps thicken the compote, creating a thick, syrupy consistency. Cornstarch also works.
How to make blueberry compote
Step 1: Combine the ingredients. Combine half of the frozen berries, coconut sugar, maple syrup, lemon juice, lemon zest, vanilla extract, and 2 tablespoons of water in a medium saucepan.
Step 2: Cook the compote. Bring the mixture to a simmer and cook for 10 minutes, stirring often. Add the remaining berries and simmer for another 8 minutes, stirring frequently.
Step 3: Prepare the slurry. In the meantime, stir the tapioca starch and the remaining tablespoon of water until smooth.
Step 4: Thicken the compote. Add the tapioca starch mixture to the blueberry mixture and cook for a few more minutes or until the compote is thick enough to coat the back of the spoon.
Recipe tips
- Simmer gently. Don’t let the compote mixture reach a vigorous boil. A gentle simmer preserves some texture and prevents the berries from breaking down too much.
- Stir frequently. Stir the mixture regularly while it simmers to prevent the compote from sticking to the bottom of the pot.
- Adjust sweetness to taste. Taste the compote as it cooks and adjust the amount of coconut sugar and maple syrup according to your preferred level of sweetness.
- For a smoother compote, you can blend the mixture directly in the pot using an immersion blender once it’s cooked. Or, give it a quick spin in a regular blender or food processor to achieve a smoother syrup-like consistency.
Variations
- Add herbs/spices – Enhance the flavor profile of your wild blueberry compote with fresh herbs like lavender or mint. Steep the herbs in the simmering mixture for a subtle flavor infusion. You can also incorporate warming spices like cinnamon, ginger, and nutmeg.
- Consider a berry combo – Feel free to toss a second type of frozen berries into the pot with the blueberries, like blackberries, raspberries, or strawberries.
- Infuse with booze – Elevate every flavor by incorporating brandy, rum, bourbon, or liqueurs, like Grand Marnier, Cointreau, or Triple Sec. Simply add a splash to the simmering mixture and allow it to cook down.
Serving
Breakfast condiment. Try blueberry compote with any of these delicious breakfast foods:
- Buttermilk Pancakes
- High Protein Blueberry Oat Pancakes
- Wild Blueberry Matcha Protein Pancakes
- Gluten-Free Belgian Waffles
Ice cream topping. Spoon the compote over ice cream or frozen yogurt for a guilt-free dessert. Try it with:
Baked desserts. Try stirring the compote directly into the batter for any of these sweet treats before baking, or drizzle the compote over the top after baking:
Storing & Freezing
Storing: Allow the compote to cool to room temperature before transferring it to a storage container. It can be stored in the refrigerator for up to a week.
Freezing: It can also be frozen for 3-6 months. When ready to use, thaw in the refrigerator overnight. Or, gently heat the compote in a saucepan over low heat until thawed and warmed through.
FAQ
Yes, you can use fresh blueberries instead of frozen ones. However, you may need to adjust the cooking time, as fresh blueberries cook slightly faster than frozen ones.
Yes, you can adjust the sweetness by reducing the coconut sugar and maple syrup to taste. Alternatively, you can use stevia, erythritol, or monk fruit to sweeten the sauce without increasing sugar.
More fruit spreads and competes
If you love this easy homemade fruit compote recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Blueberry Lemon Compote {No Refined Sugar}
Ingredients
- 3 cups frozen wild blueberries
- 1/2 cup coconut sugar or granulated sweetener of choice
- 1 tbsp grade A amber maple syrup
- 2 tsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1 tsp real vanilla extract
- 3 tbsp water divided
- 2 tsp tapioca starch or cornstarch
Instructions
- In a medium saucepan, combine half of the frozen berries, coconut sugar, maple syrup, lemon juice, lemon zest, vanilla extract, and 2 tbsp of water, reserving one tablespoon for mixing with the tapioca starch.
- Simmer on medium heat for 10 minutes, stirring often.
- Add in the rest of the frozen berries and cook another 8 minutes, stirring frequently.
- Stir the tapioca starch and the remaining tablespoon of cold water together until smooth.
- Add to the blueberry mixture and cook a couple of minutes more until thickened and liquid coats the back of a spoon.
Notes
- For a smoother compote, you can blend the mixture briefly using an immersion blender or regular blender after cooking.
- Adjust the sweetness by adding more or less maple syrup according to your taste preferences.
- This compote can be stored in the refrigerator for up to a week or frozen for longer-term storage.
Nutrition
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I am drooling while I’m reading this post. Though its kind a late I will serve this to my beloved girlfriend.
I love blueberry compote! Great recipe and tantalizing photos 🙂
I hope she loves it Joven! Thank you Emily!! 🙂
This looks wonderful! I’ve never used coconut sugar before…very interesting!
Ashley, you should try it! It’s really delicious and better for you.:)
Perfection without the too syrupy taste. Flavors meld beautifully. Following recipe exactly, but had to substitute corn starch for tapioca starch for I did not have. Doubled recipe to serve at waffle brunch for 12.
Thank you for the review, Joyce. I’m so glad that you enjoyed the recipe! It’s one of my favorite waffle toppings!