Easy Blueberry Compote

If you’re looking for a sweet and tart fruit sauce to serve at breakfast or with dessert, try out this simple blueberry sauce recipe.

Though my kids prefer simple maple syrup and butter on their pancakes, I like to have a little something more.

I love berries of all kind, but especially blueberries when paired with fluffy pancakes. Blueberries are plump and sweet, and slightly tart and pair wonderfully with my oat pancakes.

When making my sauce or compote, I prefer using frozen blueberries because I can’t bear the thought of cooking fresh berries.

Plus, I can get frozen berries all year round and don’t have to wait until summer to enjoy this recipe!

How to Make Blueberry Sauce for Pancakes

Start by mixing 2 cups frozen blueberries, 1 tablespoon cornstarch, and 1/2 cup water in a small saucepan.

Place over medium heat and bring to a simmer, which may take 5-7 minutes. Cook for about 1 minute longer or until the sauce thickens.

Take the pan off the heat and add 1-2 tablespoons maple syrup, 1 tablespoon butter, and then 1-2 dashes each of lemon juice, vanilla, and cinnamon. Stir until combined.

You can use another sweetener like honey or plain sugar but don’t forget the splash of lemon juice which really brightens up the flavor of the berries!

This compote or sauce can be stored in the fridge for up to 4-5 days.

Though it is best served warm over pancakes, it can also be used cold by:

What My Kids Say:
9 year-old: “This is really good!”
7 year-old: “Yummy!”

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Small bowl of blueberry compote or blueberry sauce for pancakes.

Blueberry Sauce

Joby’s Test Kitchen
A delicious berry sauce that pairs well with pancakes, waffles, yogurt, or even ice cream!
Prep Time 3 minutes
Cook Time 8 minutes
Total Time 11 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 108 kcal

Ingredients
  

  • 2 cups (310g) blueberries (fresh or frozen)
  • 1 tbsp (8g) cornstarch
  • ½ cup (120ml) water
  • 1-2 tbsps (20-40ml) maple syrup
  • 1 tbsp (14g) butter
  • ½ tsp lemon juice (optional but recommended)
  • tsp vanilla
  • dash cinnamon (optional)

Instructions
 

  • Mix the berries, cornstarch, and water in a small saucepan. Place over medium heat and bring to a simmer, which may take 5-7 minutes. Cook for about 1 minute longer or until the sauce thickens.
  • Take off heat and add maple syrup, butter, lemon juice, vanilla, and cinnamon. Stir until combined. Serve warm or cold. Can be stored in fridge for up to 4-5 days.
Keyword blueberries, fruit sauce, pancake

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