Blueberry Sauce

This simple blueberry compote can be enjoyed several different ways. It has just a handful of ingredients and is ready in under 15 minutes. With a delicious bright berry flavor, it’s an easy, last minute way to make any dessert special. This recipe will work with a variety of fresh or frozen berries. It contains less sugar than blueberry syrup, and you can even substitute a sugar substitute for the granulated sugar if you’re watching your sugar intake. Homemade fruit compote means you can control the ingredients and skip the artificial ingredients and let the flavor of the blueberries shine through. (This recipe was originally published on March 3, 2012 as part of a blintz souffle post.)

Compote or sauce? What’s the difference?

There are actually four types of sauces in the fruit category; compote, sauce, syrup and coulis. Here are the differences.

• A compote is thicker and will have whole berries. It’s ideal for topping cakes, over a scoop of vanilla ice cream, or on this Blintz Souffle breakfast casserole. 
• A fruit sauce will be thinner and can be pureed to break down some of the fruit. It’s less chunky than a fruit compote. This thinner blueberry sauce is a healthier option over Pancakes. 
• Blueberry syrup has more sugar, and will be pureed or strained until it’s smooth.
• Lastly, a coulis is pureed and then passed through a sieve or a French “tamis“. A tamis looks llke a drum with a fine mesh over the top. A coulis is an elegant dessert sauce that is served over crepes, ice cream or pastries.

When is blueberry season?

Why wouldn’t you just use fresh blueberries instead of frozen? The simple recipe is that blueberry season in the U.S. runs from April to September, depending on the region. The peak season for blueberries is July when the majority of varietals ripen. Here’s a handy blueberry ripening chart from Food Forest Nursery. Of course we can buy blueberries year-round in most parts of the U.S, when they’re imported from South America.

What’s the difference between wild blueberries and blueberries from the grocery store?

Blueberries are native to North America and were used by the Native Americans for medicinal purposes. While Maine is known for it’s wild blueberries, the blueberries we get in the store are cultivated on farms across the U.S. Although 26 states cultivate blueberries, 98% are produced in just 10 of those states. Wild blueberries are smaller and have a more intense flavor. Here’s more information about blueberries from Blueberry.org! If you’d like to find out wild Maine blueberries, go to Maine.gov.

Ingredients for blueberry compote

This recipe works for a variety of fresh or frozen berries. I like to keep frozen berries on hand for last minute desserts. I also freeze any fresh blueberries that I know we’ll not get around to eating. 

• 1 16 oz. package of frozen blueberries defrosted (or fresh blueberries)
• ¼ cup of  sugar
• 2 teaspoons lemon zest
• 1 Tablespoon fresh lemon juice
• 1 1/2 Tablespoons corn starch
• 1/2 cup water plus 1 Tablespoon of cold water
• pinch of salt

How to make this blueberry compote

• In a medium saucepan, combine blueberries, water sugar, lemon juice, and salt. Over medium-high heat, bring to a low boil. Reduce to medium heat.

• Make a cornstarch slurry by mixing 1 Tablespoon cold water with cornstarch. Add cornstarch mixture to blueberries and cook for 2-3 minutes, or until thickened slightly. The longer you cook it the thicker it will become.
• Remove from heat and let stand for 8-10 minutes. Serve warm.

How to store leftover blueberry compote

Store any leftover blueberry compote in an airtight container in the fridge. You can also freeze the compote in a freezer safe container for up to 3 months. Defrost in the refrigerator overnight. Warm sauce in a small pot over low heat, or place in a small bowl and 

What should I serve with blueberry topping?

This tasty blueberry compote is the perfect match for this Blintz Soufflé, or as a cheesecake topping. Try it in place of maple syrup on top of Pancakes, or French Toast. Jazz up plain angel food cake or Pound Cake. It’s the perfect topping on a bowl of vanilla ice cream, Creamy Rice Pudding, on Overnight Oats, or on a bowl of Greek yogurt. 

Looking for more blueberry recipes?

More recipes for blueberry lovers.

Lemon Cheesecake with Blueberry Swirl

Blueberry Crisp

Rustic Peach and Blueberry Clafoutis