Celery Free Gluten Free Blueberry Compote
Bright, jammy, and bursting with fresh fruit flavor, this blueberry compote is the kind of simple recipe that makes everything it touches taste more special. A handful of pantry staples — plump blueberries, a little sugar, lemon zest, and a squeeze of fresh lemon juice — come together in one small saucepan to create something that tastes genuinely homemade and vibrant. The technique of pressing some of the berries against the side of the pan while leaving others whole gives the finished compote a gorgeous mix of chunky texture and silky, glossy sauce. Because every single ingredient here is naturally free of celery and celery derivatives, there's no label-scanning or substitution stress involved — just straightforward cooking you can feel good about. Spoon it warm over pancakes or waffles, swirl it into yogurt, or let it cool and dollop it onto a cheesecake for an effortless finishing touch. It stores beautifully in a jar, so making a batch ahead of time is absolutely worth it.
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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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