This Blueberry Compote recipe is perfect served over pancakes, ice cream, yoghurt, pound cake, cheesecake. The options are as endless as they are delicious!
This blueberry compote is a quick and easy way to use up fresh or frozen blueberries in a super delicious way. It’s perfect served over pancakes, ice cream, yogourt… pound cake, cheesecake, waffles… or even just by the spoonful. You know, I am thinking this blueberry compote would be pretty darn amazing over a gorgeous panna cotta.
I’ve already used up the last of my blueberries from my yearly blueberry picking so I can’t wait to go again this year and stock up on blueberries.
- 1 Cup of berries
- 2 Tbsp Sugar
- 1 Tbsp fresh lemon juice
- Combine the ingredients in a sauce pan and simmer for 30 minutes, or until the berries break down.
- Allow to cool and store in the fridge for up to a week.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!