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.
Servings 8 servings
- 3 cups frozen wild blueberries
- ½ 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
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.
Calories: 75kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg