This blueberry compote (no sugar added!) is a delicious topping for desserts, pancakes, or waffles. It can also be enjoyed on its own as a simple treat, and it’s definitely sweet enough—you won’t miss the sugar. Give this recipe a try if you like fruit-based toppings, like these sautéed cinnamon apples, which are another tasty option.
Ingredients and Substitutions
You can use either fresh or frozen blueberries in this compote recipe. I went with fresh this time. Wild blueberries are particularly flavorful and delicious, so I like to opt for those when possible.
A small amount of lemon zest enhances the flavor of the blueberries nicely in this compote. You can omit the zest if necessary, or substitute a different type of citrus zest such as lime or orange, if you prefer.
Many blueberry compote recipes include fresh lemon juice, but it isn’t recommended here. Since this recipe doesn’t contain any added sugar, the extra sourness from lemon juice would make the end result not quite sweet enough. This recipe is pleasantly sweet as is.
Vanilla extract complements the other flavors in this compote. I recommend using pure vanilla extract as opposed to artificial flavoring if possible.
How to Make Blueberry Compote (No Sugar Added)
Add 1 cup of the blueberries to a saucepan, then use a potato masher to mash the blueberries well. Cook on the stovetop at low-medium heat, stirring frequently for 4-5 minutes or until slightly thickened.
Add the remaining 1 cup of blueberries to the saucepan, then cook, stirring frequently for 4-5 minutes or until softened but not fully broken down.
Remove from the heat and add the lemon zest, pure vanilla extract, and salt, then gently stir to combine.
Blueberry Compote (No Sugar Added) Recipe
Equipment
- Saucepan
- Potato masher
Ingredients
- 2 cups blueberries, divided (either fresh or frozen)
- 1/4 teaspoon lemon zest
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Add 1 cup of the blueberries to a saucepan, then use a potato masher to mash the blueberries well.
- Cook on the stovetop at low-medium heat, stirring frequently for 4-5 minutes or until slightly thickened.
- Add the remaining 1 cup of blueberries to the saucepan, then cook, stirring frequently for 4-5 minutes or until softened but not fully broken down.
- Remove from the heat and add the lemon zest, pure vanilla extract, and salt, then gently stir to combine.
Notes
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Store in an airtight container in the fridge for up to four days, or in the freezer (once fully cooled) for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
