Breastfeeding Friendly Gluten Free Blueberry Compote
Blueberries are already a nutritional powerhouse, and cooking them down into a glossy, jammy compote makes them even more versatile and delicious. The burst berries release deep, sweet-tart juices that thicken naturally on the stovetop, while a hit of fresh lemon zest and juice at the end keeps the flavor bright and vibrant. When you're nursing, it's worth knowing exactly what's going into your food, and this recipe keeps things beautifully simple — just six clean ingredients with no additives, thickeners, or anything you'd need to second-guess. The gentle cooking process preserves the goodness of the blueberries while creating a sauce that's rich enough to feel indulgent. Spoon it over oatmeal, yogurt, pancakes, or even a bowl of ice cream for a quick and satisfying treat. It stores easily in a jar or airtight container, so you can make a batch ahead and have something wholesome ready to reach for during those busy, low-energy moments in the day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!