Cashew Free Gluten Free Blueberry Compote
Bright, jammy, and bursting with real fruit flavor, this blueberry compote is the kind of simple recipe that makes everything it touches taste more special. Fresh lemon zest and a squeeze of lemon juice are stirred in right at the end, lifting the deep sweetness of the cooked berries with a little citrusy brightness. The technique is straightforward — you let the blueberries burst and thicken naturally over gentle heat, pressing a few against the pan to build a glossy, spoonable sauce without any thickeners or additives. Every single ingredient here is whole and recognizable, so there's no need to squint at a label wondering what's hiding inside. Spoon it over pancakes, swirl it into yogurt, or layer it into a parfait knowing exactly what went into the jar. It stores beautifully at room temperature or in the fridge, making it just as useful for a weeknight breakfast as it is for a dinner party dessert.
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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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