Blueberry Lemon Compote {No Refined Sugar}

pancake topped with wild blueberry compote on a plate with a fork

Blueberry Lemon Compote {No Refined Sugar}

A recipe for easy homemade blueberry lemon compote made with frozen wild blueberries, coconut sugar, maple syrup, vanilla extract, and freshly squeezed lemon juice.

Course Breakfast, Sauce

Cuisine French

Prep Time 5

Cook Time 18

Total Time 23

Servings servings

Calories 75kcal

Author Amee

Ingredients

3 cups frozen wild blueberries
½ cup coconut sugar or granulated sweetener of choice
1 tablespoon grade A amber maple syrup
2 teaspoon fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon real vanilla extract
3 tablespoon water divided
2 teaspoon 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 tablespoon 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