homemade blueberry compote

This recipe from a sweet pea chef is delicious, nutritious, and so easy to make (i’ve already made it twice in less than a month!

I’ve had it served with yogurt (I use plain fage greek yogurt 2%) and granola, as well as homemade pancakes and waffles

Here’s Lacey Baier’s recipe:

Homemade Blueberry Compote


  • 2 cups frozen blueberries divided
  • 3 tbsp water
  • 2 1/2 tbsp honey (sub with maple syrup to make it vegan)
  • 1/4 tsp ground cinnamon
  • 1/2-1 tsp fresh lemon juice (optional)


  1. Pour half the blueberries (1 cup) into a medium sauce pan and set aside the remaining 1 cup. Add the water, honey and cinnamon and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes.
  2. After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
  3. Add lemon juice, if desired, to taste. (This will make the blueberry flavor pop a little bit more but isn’t necessary.)
  4. Serve warm.


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