Walnut Free Gluten Free Blueberry Compote
Bursting with jammy, jewel-toned blueberries and a bright hit of lemon, this compote is the kind of simple sauce that makes everything it touches taste more special. The berries are cooked down until they burst and thicken into a glossy, spoonable topping that's rich in flavor without being overly sweet. A pinch of salt and fresh lemon zest keep it from tasting flat, lifting the whole thing into something that feels genuinely homemade and thoughtful. It comes together in one small saucepan with just a handful of pantry staples, so there's no complicated prep or cleanup to worry about. Spoon it over yogurt, pancakes, ice cream, or a slice of your favorite cake — it works beautifully in just about any direction. Since every ingredient here is naturally free of tree nuts, you can make this without scanning labels or second-guessing a single thing. Let it cool and store it in a jar, and you'll find yourself reaching 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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