BHA & BHT Free Gluten Free Blueberry Compote
Blueberries, lemon, sugar, and a pinch of salt — that's genuinely all it takes to make a compote that tastes like it came from a fancy brunch spot. Many store-bought fruit toppings and preserves quietly contain synthetic preservatives like BHA and BHT to extend shelf life, so making your own is one of the easiest ways to sidestep those additives entirely. Here, every ingredient is straightforward and recognizable, which means you stay in full control of what goes into the jar. The technique is simple but satisfying: the berries burst and thicken into a glossy, jammy sauce, and a hit of fresh lemon zest and juice at the end keeps it bright rather than cloying. It's equally at home spooned over yogurt, pancakes, oatmeal, or a scoop of ice cream, making it one of those small-batch staples worth keeping in the fridge all week.
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Learn more →Ingredients
6 servings
- 2 cups fresh or frozen blueberries
- 3 tbsp granulated sugar
- 2 tbsp water
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 pinch salt
Instructions
- 1
Combine the blueberries, sugar, water, and salt in a small saucepan over medium heat, stirring once to coat the berries.
- 2
Cook, stirring occasionally, until the berries begin to burst and release their juices, about 5–6 minutes. Use the back of the spoon to gently press about a third of the berries against the side of the pan.
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