Wheat Free Gluten Free Blueberry Compote
Bursting with jammy, jewel-toned blueberries and brightened by fresh lemon zest and juice, this compote is the kind of simple sauce that makes everything it touches taste more special. Every single ingredient here is naturally free of wheat and gluten — no swaps, no substitutions, no label-reading required. The berries are cooked down until they burst and thicken into a glossy, spoonable sauce, with just enough sugar to round out the tartness without masking that fresh fruit flavor. A pinch of salt ties it all together in a way that's quietly genius. Spoon it over pancakes, stir it into yogurt, swirl it through oatmeal, or layer it into a parfait — it works beautifully anywhere a little fruity richness is welcome. It keeps well in a jar once cooled, so making a batch ahead is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!