Blueberry Compote

This delicious 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!

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 minutes more until thickened and liquid coats the back of a spoon.  

Serve this blueberry compote warm.  Yum. 

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Blueberry Compote

Prep Time

5 mins

Cook Time

18 mins

Total Time

23 mins

 

Servings: 6 -8 servings

Author: Amee Livingston

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

1. Combine half of the frozen berries and all other ingredients, except tapioca starch, in a medium saucepan.
2. Simmer on medium heat for 10 minutes, stirring often.
3. Add in the rest of the frozen berries and cook another 8 minutes, stirring frequently.
4. Stir in tapioca starch and cook a couple minutes more until thickened and liquid coats the back of a spoon.