Blueberry Compote
This easy blueberry compote recipe is delicious toping for a variety of desserts. Recipe adapted Marlene Sorosky.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Sauce
Cuisine: American
Servings: 12 servings
Calories: 41kcal
- 16 oz. blueberries frozen, defrosted (or fresh)
- ¼ cup sugar
- 2 teaspoons lemon zest
- 1 Tablespoon lemon juice
- 1 Tablespoon cornstarch
- 1/2 cup water
- 1 Tablespoon cold water
- pinch kosher salt
In a small saucepan, combine blueberries, water, sugar, lemon juice and zest, and salt. Bring to boil over medium heat.
Mix cornstarch with 1 Tablespoon cold water. Add to blueberry mixture and cook for 3-5 minutes, or until thickened.
Remove from heat and let stand 8-10 minutes. Serve warm.
Serving: 1serving | Calories: 41kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg