Hazelnut 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 just six simple ingredients, and the result is a glossy, jammy sauce bursting with bright berry flavor. The lemon zest and fresh lemon juice go in right at the end, which keeps that citrus pop vivid and fresh rather than cooked off into the background. Pressing about a third of the berries against the pan is the small trick that gives you the perfect balance of thick, saucy base and whole fruit pieces throughout. Tree nut allergies can make store-bought toppings and preserves a real minefield, since shared production lines are everywhere — but every ingredient here is straightforward and easy to verify. Spoon it warm over pancakes, stir it into yogurt, or let it cool and jar it up for the week ahead.
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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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