Peanut Free Gluten Free Blueberry Compote
Blueberries, sugar, a squeeze of lemon, and a little patience on the stovetop — that's genuinely all it takes to make something that tastes like it came from a fancy brunch spot. The berries burst and thicken into a glossy, jammy sauce with bright citrus notes that make it feel anything but plain. Every ingredient here is naturally free of peanuts and tree nuts, so there's no label-scanning or cross-contamination stress to worry about — just clean, simple produce and pantry staples. The technique of pressing a third of the berries against the pan is a small move that makes a big difference, giving the compote a luscious, thick body while keeping some whole fruit for texture. Stir in the lemon zest and juice off the heat and the whole thing comes alive with a fresh, fragrant finish. Spoon it warm over pancakes, waffles, yogurt, or ice cream, or let it cool and jar it up to keep in the fridge 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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