Cinnamon Free Gluten Free Blueberry Compote
Blueberries, lemon, and a little sugar are all you really need to make something that tastes like it came from a fancy brunch spot. This compote comes together in a single saucepan, with the berries slowly bursting and thickening into a glossy, jammy sauce that's deeply fruity with a bright citrus finish. The lemon zest and fresh lemon juice go in right at the end, which keeps their flavor vivid and fresh rather than cooked-out and flat. Many store-bought fruit toppings and preserves sneak in warming spices that can be hard to spot on a label, so making your own means you know exactly what's in the jar. Every ingredient here is straightforward and easy to verify, which is a genuine relief when you're navigating a spice sensitivity. Spoon it over pancakes, stir it into yogurt, swirl it through oatmeal, or layer it into a parfait — it's endlessly versatile and just as good warm as it is chilled.
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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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