Cupids Health

Healthy Blueberry Compote | My Kids Lick The Bowl


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A super easy blueberry compote recipe that is the perfect topping for pancakes, breakfast cereal, porridge, or yoghurt!

A short stack of pancakes drizzled with blueberry compote and yoghurt.

Why This Recipe Works

  • 3 Ingredients
  • Refined sugar free
  • Makes everyday breakfasts feel a little bit special

Ingredients you will need

To make my easy blueberry compote you will just need three ingredients. Frozen blueberries, lemon zest, and maple syrup.

The ingredients to make blueberry compote laid out on a bench top with text overlay.

Substitutes

  • Blueberries: This recipe will work with any frozen berries. (blackberries, strawberries, raspberries, boysenberries)
  • Maple syrup: This can be subbed for honey or granulated sugar, if using sugar add 1 tablespoon of water.
  • Lemon zest: I love how lemon zest brings out the flavours in blueberries, but the lemon zest is not absolutely essential and can be left out.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used frozen blueberries and maple syrup from their range in this recipe.


Step by step instructions

Below are illustrated step-by-step instructions to make my blueberry compote, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Use a peeler to peel a long strip of lemon zest from your lemon.

A large strip of lemon zest being removed from lemon with a pink potato peeler.

Step two: Place the blueberries, maple syrup, and lemon zest in a saucepan. Simmer over medium heat until the blueberries are soft and saucy(This usually takes 3-5 minutes).

Frozen blueberries and a strip of lemon zest in the bottom of a small saucepan.
A spoonful of blueberry sauce held above a saucepan of blueberry compote.
A bowl of granola topped with yoghurt and blueberrysauce.

Top Tips

Here is how you can make this blueberry compote recipe perfectly every time!

  • Don’t add extra water, it might seem counterintuitive to be putting a pot of blueberries on the stove with no other liquid, but if you are using frozen blueberries and maple syrup to make this topping the liquid will come out of the frozen blueberries and you will end up with a compote!
  • This is a small batch recipe, but it’s very easy to scale up, double or triple it if you want.
  • Try this simple compote as a topping for pancakes, over cereal or stirred through greek yoghurt.
A small blue bowl filled with greek yoghurt topped with blueberry compote.

FAQs

How long does blueberry compote last?

Leftover homemade blueberry compote will last up to 7 days in an air-tight container in the refrigerator.

What is the difference between compote and sauce?

Compote is a fruit-based topping that has large pieces of fruit, a sauce has a smoother texture and no large lumps.

Like I mentioned this recipe makes the perfect pancake blueberry topping, you could try it with my strawberry pancakes, banana oat pancakes, healthy waffles or baby pancakes.

A short stack of pancakes drizzled with blueberry topping and yoghurt.

If you made my blueberry compote or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
A short stack of pancakes drizzled with blueberry compote and yoghurt.

Blueberry Compote

A very easy 3 ingredient blueberry compote recipe, it’s the perfect blueberry topping for pancakes, cereal or yoghurt.

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Course: Dips Dressings Sauces

Cuisine: New Zealand

Keyword: blueberry compote, blueberry sauce, blueberry topping

Servings: 4 servings

Calories: 35kcal

Ingredients

  • 150 g blueberries 1 cup
  • 1 Tablespoon maple syrup 15ml
  • lemon zest

Instructions

  • Use a peeler to peel a long strip of lemon zest from your lemon.

  • Place the blueberries, maple syrup and lemon zest in a saucepan,

  • Simmer over a medium heat until the blueberries are soft and saucy(This usually takes 3-5 minutes).

Notes

Tips

  • Don’t add extra water, it might seem counterintuitive to be putting a pot of blueberries on the stove with no other liquid, but if you are using frozen blueberries and maple syrup to make this topping the liquid will come out of the frozen blueberries and you will end up with a compote!
  • This is a small batch recipe, but it’s very easy to scale up, double, or triple it if you want.
  • Try this simple compote as a topping for pancakes, over cereal, or stirred through Greek yoghurt.
  • Leftover homemade blueberry compote will last up to 7 days in an air-tight container in the refrigerator.

Ingredient Substitutes

  • Blueberries: This recipe will work with any frozen berries. (blackberries, strawberries, raspberries, boysenberries)
  • Maple syrup: This can be subbed for honey or granulated sugar, if using sugar add 1 tablespoon of water.
  • Lemon zest: I love how lemon zest brings out the flavours in blueberries, but the lemon zest is not absolutely essential and can be left out.

Nutrition

Serving: 1serve | Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg

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