Shellfish Free Gluten Free Blueberry Compote
Bright, jammy, and bursting with fresh fruit flavor, this blueberry compote is the kind of simple recipe that makes everything it touches taste more special. A handful of pantry staples — blueberries, sugar, a squeeze of lemon juice, and a little zest — come together in one small saucepan to create something that feels genuinely homemade and thoughtful. 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 hit of lemon at the end brightens the whole thing and keeps it from tasting flat or overly sweet. It's naturally free from grains and any ocean-derived ingredients, so there's nothing to scrutinize on a label — just clean, whole-food ingredients you can see and trust. Spoon it warm over pancakes, swirl 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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