Fresh blueberries – You can use frozen when fresh blueberries aren’t in season—I love the bags of frozen wild blueberries. Sugar – This isn’t just for sweetness; it also makes the compote thick and jammy. Monk fruit sweetener also works great if you want to make it sugar-free. Water – You need to add a small amount of liquid to help your blender work.
Breakfast foods. Spoon this compote over cottage cheese, yogurt, yogurt waffles, and pancakes. Parfaits. Layer blueberry compote with plain Greek yogurt, granola, and fresh fruit. Cakes. Top this easy blueberry buttermilk cake or cottage cheese cheesecake. Ice cream. Banana nice cream is even better with a spoonful of fruit compote. Other desserts. Czech crepes, vanilla bean panna cotta, or even store-bought angel foods cake!
Proper Storage
Fridge. Transfer the compote to an airtight jar or container and refrigerate for up to a week. Freeze. You can freeze your compote in an airtight container or freezer bag for up to 3 months. Thaw in a bowl of warm water or the refrigerator before serving. Reheat. Leftover blueberry compote can be enjoyed cold, or you can warm it in a saucepan set over low heat or in the microwave.
