This simple blueberry compote recipe is perfect for using up blueberries that are about to go bad, or for making with frozen blueberries. It's a versatile topping that stores well in the fridge.
1. Add blueberries to a pot along with a spoonful of sweetener and squeeze of lemon juice + salt. The amount of sweetener you add depends on how sweet your berries are. If you’d like you can opt out of the sweetener and/or lemon juice. I usually start with a small spoonful of honey and then after about the blueberries reduce and the flavor condenses, then I give it a taste test and add more honey and/or lemon juice if needed.
2. Simmer over medium heat for about 15-20 minutes, stirring occasionally. Note: it will take longer to cook if using frozen blueberries.
3. If you’d like, mash some of the berries as they soften.
4. Once thickened, reduce the heat to low and cook for a few more minutes. It will thicken as it cools. Add vanilla extract if you’d like. Once cooled, add to a jar and store in the fridge. It will keep for about a week.
