Pescatarian Gluten Free Blueberry Compote
Bright, jammy, and bursting with fresh berry flavor, this blueberry compote is the kind of simple recipe that quietly becomes a staple in your kitchen. It comes together in one small saucepan with just a handful of pantry-friendly ingredients — blueberries, sugar, a splash of water, and a hit of fresh lemon juice and zest that lifts the whole thing. The technique is straightforward: let the berries burst, press a few against the pan for body, and cook it down until it ribbons off the back of a spoon. That lemon zest stirred in at the very end keeps the flavor bright rather than flat or overly sweet. Spoon it over yogurt, pancakes, oatmeal, or ice cream, and it instantly makes whatever it touches feel a little more special. Since every ingredient here is naturally gluten free, there's no swapping or second-guessing — just a clean, vibrant sauce you can serve warm or jar up and 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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