We have been making this super easy blueberry lemon compote on repeat this summer. It’s absolutely delicious on buttermilk pancakes, spinach pancakes, waffles, or even cheesecake, yogurt bowls or ice cream! The best part is that it’s super easy to make and only takes about 10 minutes.
To make this compote you simply simmer fresh blueberries down into a flavor-packed compote, sweetened with pure maple syrup and brightened with a fresh squeeze of lemon juice. It’s amazing for berry harvest season, and especially delicious topped on pancakes and waffles with melting butter.
We love blueberries and eat them weekly! If I ever have a couple of cups I won’t be using, this compote is a great way to make sure they don’t get wasted. I really love that you can control the sweetness of this topping, and substitute pure maple syrup instead of using granulated sugar. You can also adjust the tartness depending on how much lemon juice you add.
What makes this recipe special:
It only takes 10 minutes to make!
It makes a fabulous topping for pancakes, waffles, cheesecake, ice cream, yogurt bowls… you name it!
You can change the flavor by adding more or less sweetener, or more or less lemon.
It’s made with very few ingredients.
Fully melt your butter before adding the blueberries to the pan. Then add berries, pure maple syrup, pinch of salt, and vanilla extract. Use the slurry to thicken the compote while it’s simmering. Add in FRESH lemon juice to add tartness and really wake up the blueberry flavors! A pinch of salt might seem strange but it really balances the sweetness of the compote.
Store extras in the fridge for up to 5 days.
Ingredient list for Easy Blueberry Lemon Compote:
Butter: Melting butter in the pan before adding the fresh fruit just gives this compote such a rich and indulgent flavor. In my opinion, the butter and berry combo is an absolute must for the success of this recipe!
Fresh Blueberries: If possible, try to use the most ripe, fresh berries you can get! The natural sweetness they will add to the compote will make this topping so delicious.
Pure Maple Syrup: I love using pure maple syrup over granulated sugar for this recipe for a healthier option. I also really like the touch of almost caramelly flavor it adds to the compote!
Fresh Lemon: Lemon is a must in this recipe. It really balances the sweetness and wakes up the blueberry flavor while adding the perfect amount of tartness.
Vanilla extract: Can a recipe be cozy? When you add vanilla extract to this compote it instantly becomes cozy! The vanilla adds a layer of richness.
Pinch of Salt: Salt balances sweetness and since the blueberries are very sweet, I really like adding a pinch of salt to bring everything to a good balance.
Corn Starch Slurry: This will thicken the compote perfectly to make it a delicious topping for so many recipes.
Recipes to serve with Easy Blueberry Lemon Compote:
Ingredients
- 2 Tablespoons Butter
- 2 Cups Fresh Blueberries
- 3/4 Cup Pure Maple Syrup
- 1/4 Teaspoon Vanilla extract
- Pinch of salt
- 1/2 Fresh Lemon Squeezed into the compote (You don't have to use the entire thing, just taste test to add bit of tartness)
Slurry (thickener)
- 1 Tablespoon Corn starch
- 1 Tablespoon Water
Instructions
- Melt butter in a medium fry pan or small pot.
- Add blueberries, vanilla, pinch of salt, and pure maple syrup.
- Simmer on medium heat for 5 minutes.
- Make a slurry out of 1 tablespoon corn starch and 1 tablespoon of water.
- Pour over summering blueberries and stir. This will thicken the compote.
- Squeeze in the juice of 1/2 a lemon (it doesn't have to be the whole thing, just a bit depending on the tartness level you want!)
- Simmer 3-5 more minutes until the compote is thickening up a bit.
- Remove from heat and cool. It will thicken more as it sits for a few minutes!
- Store extras in the refrigerator for up to 5 days.
This recipe is especially delicious on lemon flavored pancakes! Here is a lemon protein pancake recipe I created using Vanilla Ka’Chava Protein powder. If you want to try it, I have a discount with them, just use the code FARMHOUSE with this link. I make daily protein smoothies with their vanilla and chocolate!
Check out the lemon vanilla protein pancake recipe below.
Ingredients
- 1 Cup All purpose flour
- 2 Scoops Vanilla Ka'Chava Protein Powder
- 1/4 Teaspoon Salt
- 1 Tablespoon Pure Maple Syrup
- 3/4 Cup Buttermilk
- 3/4 Cup Water
- 2 Teaspoons Lemon zest Zest from about 1 lemon
- 1/2 Teaspoon Lemon Extract
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Large Egg
- 1/2 Teaspoon Vanilla extract
- 2 Tablespoons Vegetable oil or melted butter
Instructions
- Mix together dry ingredients and zest.
- Add in wet ingredient.
- Mix well.
- Make pancakes on med-low heat and wait for them to get bubble before flipping. Top with lemon blueberry topping (recipe above!)
