Pistachio Free Gluten Free Blueberry Compote
Bright, jammy, and bursting with real fruit flavor, this blueberry compote is the kind of simple recipe that makes everything it touches taste more special. Fresh lemon zest and a squeeze of lemon juice are stirred in right at the end, giving the whole thing a lift that keeps it from tasting heavy or overly sweet. The technique is straightforward — you let the berries burst and thicken naturally over medium heat, pressing a few against the pan to build a silky, spoonable texture without any thickeners or additives. Since it's made entirely from whole, recognizable ingredients, there's no need to scan labels or worry about unexpected additions sneaking in. Spoon it over pancakes, swirl it into yogurt, layer it into a parfait, or serve it warm alongside a scoop of vanilla ice cream — it genuinely works everywhere. The compote keeps well once cooled, 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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