Brian and I have been stocking on up on all the fresh summer fruits we can get our hands on. As a result, our kitchen counter and fridge have been filled with luscious nectarines, peaches, berries and more for the past few weeks. As you know, we’ve been working our way through a hefty supply of blueberries too. I decided to take what we had left of them and make a quick and easy (and delicious) blueberry compote.
Nothing makes a fluffy stack of pancakes or a morning bowl of yogurt with granola feel more special than adding a generous spoonful of blueberry compote. The compote only contains three ingredients (including water) and took less than 15 minutes to make, so there’s no excuse not to have it on hand. Trust me, you’ll be glad you whipped some up.
Easy Blueberry Compote
Makes about 1 3/4 cups
- 2 cups blueberries (fresh or frozen), divided
- 1/3 cup sugar
1. In a small saucepan, combine 1 1/2 cups blueberries, 1/3 cup water and the sugar. Heat over medium, stirring occasionally, for 5 to 7 minutes or until blueberries begin to burst. Add the remaining blueberries and cook 5 to 7 minutes more or until syrup coats the back of a wooden spoon. Serve warm or at room temperature.
SWWU Tip 1: It’s summer, so our blueberries were super sweet. If yours don’t taste as delicious, you might want to up your sugar to 1/2 cup. Feeling creative? Try making these with vanilla sugar instead.
SWWU Tip 2: Adding a teaspoon of fresh lemon or orange zest is another way to enhance the flavor of this dish. Add it when you mix in the second batch of blueberries.