Tart Blueberry Compote

Tart Blueberry Compote

My kids go GAGA for blueberries. My Blueberry Buckwheat Pancakes are a regular weekly lunch box SB&J (sunflower butter & jelly) staple. Sometimes we also enjoy them for breakfast with a little maple syrup and now we have a delicious compote that is a beautiful special treat.

Tart Blueberry Compote
Print Recipe
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
20 minutes 15 minutes
Tart Blueberry Compote
Print Recipe
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
20 minutes 15 minutes
Ingredients
Servings: people
Instructions
  1. Mix 1 C blueberries into a small sauce pan and set aside the remaining 1 cup. Add the water, honey and cinnamon and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes. ]
  2. After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
  3. Add lemon juice, if desired, to taste. (This will make the blueberry flavor pop a little bit more but isn't necessary.)
  4. Serve warm.
Recipe Notes

Optional Sweet Version:
Sweet Blueberry Compote
2 C Frozen Blueberries (separated)
2 T Lemon Juice
¼ C Maple Syrup

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