Gelatin 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. The berries burst and thicken into a glossy, jammy sauce right on the stovetop, with bright citrus notes from fresh lemon juice and zest rounding out every spoonful. Many store-bought fruit toppings and preserves sneak in thickeners derived from animal sources, so making your own is a smart way to stay confident about exactly what's in the jar. Here, the compote sets up naturally as the berries break down and the juices reduce — no additives needed, just patience and a wooden spoon. A quick press of some berries against the pan creates a beautifully textured sauce that's thick enough to coat pancakes, swirl into yogurt, or spoon over ice cream without running everywhere. It comes together in well under twenty minutes and keeps nicely in a sealed container, so you can make a batch ahead and reach for it all week long.
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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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