A simple sweet topping made with 4 ingredients that elevate your sweet treats and savory in just a few minutes!
Am I the only one that, when I hear the word blueberries you automatically think of the song “Blueberry Hill”? Or to really age myself, you then think of Richie Cunningham on Happy Days singing the song?
Grab Your Ingredients
Now I prefer to use fresh blueberries but if’s off-season, you can absolutely use frozen ones.
If you are using frozen, no need to let them thaw first either. Just know that it will take a little extra time for the mixture to reduce and thicken
Sugar & Butter
Yes really, just sugar and butter. You can read below why you add in the butter.
The only other optional thing is a little bit of liquid (water/juice) if you want to thin it out due to over-thickening it. I tend to not use liquid UNLESS I’m adding a bit of booze.
Let’s make the Fresh Blueberry Filling
The process could not be any easier. All you need are fresh blueberries, lemon juice, some granulated sugar, and a little bit of butter.
- In a saucepan, add the blueberries, lemon juice, and sugar, and bring to a boil.
- Once it starts to bubble around the edges reduce the temp to low and continue cooking until it starts to bubble and foam up.
- When the foam starts to form, add a little bit of butter and stir.
- The whole process takes about 15-20 minutes or so. Stir frequently until the mixture thickens and you have about a cup or so of blueberry filling in the pan.
- Remove from the heat and transfer to another container.
- Allow the mixture to come to room temperature or put it in the fridge to chill it faster.
Chef’s Tip about reducing fresh fruit
When making a quick refrigerator jam or reduction sauce, fruit creates its own natural pectin thus negating the need for some type of stabilizer or preservative like Sure-Jell.
The only time you really need items like that is when you’re canning them for long-term storage.
Just like making pie filling or jams, fruits will produce foam as it reduces. The butter helps curb the foam. It’s not necessary as you could spoon off the foam but I’ve always done it.
Ways To Use Blueberry Compote
I’d like to say, “just on a spoon” as it’s amazing but it’s so versatile! I recommend the following items:
Storing Blueberry Compote
Once it’s made it’ll last in the fridge for up to a week. If you want to can/preserve it you can use a water bath canning method.Print
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon butter, unsalted
- In a medium saucepan over medium-high heat, add the blueberries, lemon juice, and granulated sugar. Give it a gentle stir. When the mixture starts to bubble around the edges, turn the heat to low, stirring often. The mixture will start to bubble more and foam up. When it starts to foam, add in the 1/2 teaspoon of butter and stir in.
- Cook for about 15-20 minutes or until the mixture is thickened. You should end up with about 1 cup of blueberry filling.
- Transfer the mixture to a bowl and allow it to cool completely. *To speed up the process, add the bowl to the fridge for about 30 minutes or so.
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