This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
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 Clean Eating 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
1/2 cup coconut sugar
1 tbsp grade A amber maple syrup
3 tbsp water
2 tsp lemon juice
1 tsp lemon zest (optional)
1 tsp real vanilla extract
2 tsp tapioca starch
Directions:
Combine half of the frozen berries and all other ingredients, except tapioca starch, 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 in tapioca starch and cook a couple of minutes more until thickened and liquid coats the back of a spoon.
Serve this blueberry compote warm. So delicious. 
Ingredients
- 3 cups frozen wild blueberries
- 1/2 cup coconut sugar
- 1 tbsp grade A amber maple syrup
- 3 tbsp water
- 2 tsp lemon juice
- 1 tsp lemon zest optional
- 1 tsp real vanilla extract
- 2 tsp tapioca starch
Instructions
- Combine half of the frozen berries and all other ingredients, except tapioca starch, 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 in tapioca starch and cook a couple minutes more until thickened and liquid coats the back of a spoon.
- Mediterranean Orzo Pasta Salad - May 26, 2020
- Slow Cooker Mexican Picadillo Recipe - May 20, 2020
- Overnight Greek Yogurt Protein Oatmeal - May 18, 2020
Joven Agno says
I am drooling while I’m reading this post. Though its kind a late I will serve this to my beloved girlfriend.
Emily Smith says
I love blueberry compote! Great recipe and tantalizing photos 🙂
Amee Livingston says
I hope she loves it Joven! Thank you Emily!! 🙂
Ashley says
This looks wonderful! I’ve never used coconut sugar before…very interesting!
Amee Livingston says
Ashley, you should try it! It’s really delicious and better for you.:)