This Blueberry Compote with Maple Syrup is one of my favorite ways to enjoy fresh blueberries. It’s luscious, tangy, gently spiced, and just sweet enough thanks to real maple syrup. The perfect way to use fresh peak season blueberries.
I like to spoon it over pancakes or French toast, swirl it into yogurt or over homemade labneh, or serve it with fresh-baked bread or pound cake as a “quick jam”.
Table of Contents
Why This Recipe Works
- Quick and easy: Everything goes into one pot and simmers gently on the stove top in under 15 minutes. No special equipment or advanced techniques needed.
- Seasonally versatile: Best in summer when juicy blueberries are abundant, but can easily be made with frozen berries year-round. It’s also a great way to extend the shelf life of blueberries that are maybe past their prime. Do check out my Macerated Strawberries recipe too, I think you’ll love it.
- Perfect pairing: Lovely with breakfast favorites (like parfaits, oatmeal, pancakes or waffles) or as a perfect topping for desserts and ice cream.
Ingredients
This is a very straightforward recipe with simple ingredients that can be adapted to whatever you have on hand. Here’s what you’ll need:
- Fresh Berries: I recommend making this recipe in the summer months when blueberry season is in full swing. This recipe also works well with off-season blueberries, especially if they are lacking in flavor. You can make it with frozen blueberries. This recipe can also be made with other berries like strawberries, blackberries or raspberries. If you have extra blueberries on hand, try my Buttermilk Blueberry Muffins, Blueberry Peach Galette or Peach Blueberry Crisp.
- Maple Syrup: We’re going with all the pancake/waffle flavors in this recipe. Pure maple syrup is the perfect sweetener here, and also imparts a subtle flavor. It’s what I use in my Maple Peach Chutney recipe. You can totally make this recipe with white sugar, brown sugar, raw sugar, organic cane sugar or honey.
- Lemon: We’re using both the zest and the juice here. Not only does this counterbalance the sweetness, but also helps the compote keep longer in the fridge. You can also use orange juice or lime juice here.
- Spices: The combination of ground cinnamon and star anise gives this recipe a subtle earthy flavor note. You can skip the spices or change it up and use something else like a splash of vanilla extract if you prefer.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Blueberry Maple Compote Recipe
Step 1. Assemble your ingredients. Add the fresh blueberries, maple syrup, fresh lemon juice, lemon zest, ground cinnamon, star anise and salt to a small pot or saucepan.
Step 2. Simmer. Bring to a simmer over medium low heat, stirring occasionally. Continue simmering for 8-12 minutes, or until some of the berries burst, the mixture turns a deep purple, and the sauce thickens slightly. Enjoy warm, at room temperature or cold.
Expert Tips
- If using frozen blueberries: No need to thaw first. Just extend cooking time slightly.
- Adjust sweetness to taste: add a splash more maple syrup if you prefer a sweeter compote, or use less sugar if the berries are already sweet. Taste is subjective, so adjust as needed.
- Use glass storage jars. This sauce can stain plastic containers, so use a glass mason jar or an airtight container to store this fruit compote.
- Serve warm or cold: The compote can be warmed up and served over pancakes or waffles. Or served cold over ice cream, Greek yogurt or overnight oats.
- The blueberry syrup formed in this recipe can be used to make flavored drinks and cocktails.
Recipe FAQs
Yes! You can make the compote several days in advance and store it in an airtight container in the fridge.
Store cooled compote in a sealed jar or container in the refrigerator for up to 10 days.
Absolutely. Let it cool completely, then freeze in a freezer-safe container for up to 3 months. You can also freeze smaller portions in ice cube trays. Thaw in the fridge overnight before using.
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Easy Blueberry Compote Recipe (with Maple Syrup)
Ingredients
- 2 cups Fresh blueberries
- 2-3 tablespoon Maple syrup – Use more or less, to taste
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- ¼ teaspoon Ground cinnamon
- 1 Star anise
- ⅛ teaspoon Salt – just a tiny pinch
Instructions
- Prepare your ingredients. Add 2 cups Fresh blueberries, 2-3 tablespoon Maple syrup, 1 tablespoon Lemon juice, 1 teaspoon Lemon zest, ¼ teaspoon Ground cinnamon, 1 Star anise and ⅛ teaspoon Salt to a small pot or saucepan.
- Simmer. Bring to a simmer over medium-low heat, stirring occasionally. Continue simmering for 8-12 minutes, or until some of the berries burst, the mixture turns a deep purple, and the sauce thickens slightly. Enjoy warm, at room temperature or cold. Make sure to discard the star anise.
Notes
- Fresh Berries: I recommend making this recipe in the summer months when blueberry season is in full swing. This recipe also works well with off-season blueberries, especially if they are lacking in flavor. You can make it with frozen blueberries.
- Sweetener: Pure maple syrup is the perfect sweetener here, and also imparts a subtle flavor. You can totally make this recipe with white sugar, brown sugar, raw sugar, organic cane sugar or honey.
- Lemon: We’re using both the zest and the juice here. Not only does this counterbalance the sweetness, but it also helps the compote keep longer in the fridge.
- Spices: The combination of ground cinnamon and star anise gives this recipe a subtle earthy flavor note. You can skip the spices or change it up and use something else like a splash of vanilla extract if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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