Healthy Blueberry Compote

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by Alena Schowalter
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A sweet and dreamy topping for your favorite sweet treats! Enjoy my healthy blueberry compote over pancakes, yogurt, waffles, and more.

Pick up some fresh blueberries and whip up this recipe in 10 minutes! This delicious, jammy blueberry compote is made with only 4 simple ingredients, too. It has all the wonderful sweetness without any refined sugar. 

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Layer this healthy blueberry compote on whatever you desire (I’ll have some ideas below). 

Looking for a dish to pair this with? Try my sweet potato waffles or almond pulp pancakes

Blueberry Compote on a Spoon

Why you’ll love it

  • 10 minutes, 4 ingredients!
  • Wholesome and sweet
  • Jammy texture
  • Super easy to make
  • Versatile topping

To make this healthy blueberry compote, you’ll need a saucepan and measuring equipment!

blueberries, lemon, syrup

Ingredients needed

  • Blueberries — our delicious berry base.
  • Lemon juice — for added acidity.
  • Maple or agave syrup — sweeteners of choice
  • Cornstarch — thickening agent.

Find exact measurements and serving suggestions below!

making healthy blueberry compote
cooked blueberries on a table

How to make this healthy blueberry compote

  1. Mix all the ingredients into a medium saucepan and bring to a boil over medium heat.
  2. Turn the heat to low and simmer for 10 minutes, gently stirring frequently without crushing the blueberries. 
  3. Add more water to get the desired consistency. Let cool completely.
  4. Enjoy over waffles, pancakes, and more!
Blueberry Compote in a Glass

Storage & reheating

Once cooled, store in an airtight container in the fridge for 1-2 weeks. You can store it in the freezer for up to 3 months (thaw in the fridge before use). Keep in mind the taste and texture may change.

To reheat, simply reheat over the stove in a small pan or in the microwave in 20 second intervals. 

Blueberry Compote stirred into Vegan Yogurt

Serving suggestions

Enjoy my blueberry compote on top sweet breakfasts or desserts! And I won’t say anything if you wanna eat it straight out of the jar with a spoon :)

Use this compote in:

You’ve got many options to choose from! Whatever you decide, I’m sure it’ll be delicious.

topping vegan cheesecake with blueberry compote

FAQs & tips

Can I use frozen blueberries?

Yes, you can! You may want to cook it a little longer, and keep in mind the taste will be slightly different. Use fresh blueberries if you can!

What’s the difference between compote and jam?

Compote has whole pieces of fruit and is a little more loose in consistency. Jam is made from crushed fruit and has a uniform, spreadable texture.

What can I add to the compote?

You can add some chia seeds and some cinnamon to get a pie filling vibe!

More related recipes

Did you make my healthy blueberry compote and like it? I’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

Healthy Blueberry Compote

by Alena Schowalter
Prep Time 1 minute
Cook Time 10 minutes
Only 10 minutes and simple ingredients are needed for this homemade healthy blueberry compote! Try this easy recipe today.
Serves 4


  • 2 cups fresh blueberries 380 g
  • 1 tbsp lemon juice
  • 1 tbsp maple or agave syrup
  • ½ cup water 120 ml
  • 1 tbsp cornstarch


  • Mix all the ingredients in a medium saucepan and bring to a boil over medium heat.
  • Turn the heat to low and simmer for 10 minutes, gently stirring frequently without crushing the blueberries.
  • Add more water to get the desired consistency and adjust with lemon juice and syrup to your taste preferences.
  • Let cool completely when making blueberry cheesecake or enjoy warm over ice cream!


  • You can use frozen blueberries!
  • Store in an airtight container in the fridge for 1-2 weeks.
  • See my serving suggestions for dish recommendations!
Course: Basics
Cuisine: American
Nutrition Facts
Healthy Blueberry Compote
Amount per Serving
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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