Blueberry Compote


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  • 3 cups blueberries (fresh or frozen)
  • 1 cup water
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch dissolved into 3 tablespoons water
  • 1/2 teaspoon vanilla
  • Grated lemon zest, to taste (optional)


1. Place about half of the blueberries in a small saucepan. Add water and sugar. Heat over medium-high heat until mixture comes to a low boil and blueberries begin to break apart.

2. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Add vanilla. Turn heat down and simmer on low heat for 2 – 3 minutes, or until sauce reaches desired consistency. Stir in a few teaspoons of water if mixture gets too thick.

3. Remove from heat. Add remaining blueberries and stir gently.

4. Serve warm or cold. Use this as a delicious and lighter alternative to syrup on your favorite pancakes and waffles and in place of jam or jelly on whole grain toast.


Try other berries, such as blackberries, raspberries or strawberries. Add lemon zest to mixture while it simmers.


Saucepan, measuring cup, measuring spoon, stirring utensil

Nutritional Information