A clean-eating recipe for easy homemade blueberry compote made with frozen wild blueberries, coconut sugar, maple syrup, vanilla extract, and freshly squeezed lemon juice. This compote is the perfect accompaniment to oatmeal, pancakes, French toast or waffles!
This delicious blueberry compote is a wonderful alternative to sugary syrups and jellies to serve with healthy pancake recipes. My daughter loves blueberry syrup, but the kind sold in grocery stores is typically loaded with high fructose corn syrup and very high in sugar. This is a great substitute and much tastier.
Serve with Cottage Cheese Pancakes or Healthy Buttermilk Pancakes. It would also be a great alternative topping for Lemon Cheesecake!
How To Make Homemade Blueberry Compote
Ingredients:
3 cups frozen wild blueberries
½ cup coconut sugar
1 tablespoon grade A amber maple syrup
3 tablespoon water
2 teaspoon lemon juice
1 teaspoon lemon zest (optional)
1 teaspoon real vanilla extract
2 teaspoon tapioca starch
Directions:
In a medium saucepan, combine half of the frozen berries and all other ingredients, except tapioca starch and one tablespoon of water. 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.
Serve this blueberry compote warm. So delicious. 
Blueberry Compote
Ingredients
- 3 cups frozen wild blueberries
- ½ cup coconut sugar or granulated sweetener of choice
- 1 tablespoon grade A amber maple syrup
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest optional
- 1 teaspoon real vanilla extract
- 3 tablespoon water divided
- 2 teaspoon tapioca starch or cornstarch
Instructions
- Combine half of the frozen berries and all other ingredients, except tapioca starch and one tablespoon of water, in a medium saucepan.
- 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 one tablespoon of cold water together until smooth. Add to the blueberry mixture and cook a few more minutes until thickened and liquid coats the back of a spoon.
Nutrition
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Joven Agno
I am drooling while I'm reading this post. Though its kind a late I will serve this to my beloved girlfriend.
Emily Smith
I love blueberry compote! Great recipe and tantalizing photos 🙂
Amee Livingston
I hope she loves it Joven! Thank you Emily!! 🙂
Ashley
This looks wonderful! I've never used coconut sugar before...very interesting!
Amee Livingston
Ashley, you should try it! It's really delicious and better for you.:)
Joyce
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.
Amee Livingston
Thank you for the review, Joyce. I'm so glad that you enjoyed the recipe! It's one of my favorite waffle toppings!