Blueberry Compote
5m prep 6m cook 11m ready
About 1 ¼ cups Serve this richly flavored compote over pancakes or waffles, ice cream, or cheesecake.
Ingredients
- 2 cups fresh or frozen blueberries, wild blueberries, or huckleberries
- ¼ cup sugar
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice
- (1 cinnamon stick or ¼ teaspoon ground cinnamon)
- (½ vanilla bean, split lengthwise)
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cups fresh or frozen blueberries, wild blueberries, or huckleberries
- ¼ cup sugar
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice
- (1 cinnamon stick or ¼ teaspoon ground cinnamon)
- (½ vanilla bean, split lengthwise)
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Let's Cook
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Step 1.
Combine in a medium saucepan: 2 cups fresh or frozen blueberries, wild blueberries, or huckleberries; ¼ cup sugar; Finely grated zest of 1 lemon; 2 tablespoons lemon juice; (1 cinnamon stick or ¼ teaspoon ground cinnamon); (½ vanilla bean, split lengthwise)
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Step 2.
Bring to a boil over medium-high, then reduce the heat and simmer until the berries release their juices and the mixture looks soupy, about 5 minutes. Stir together in a small bowl: 1 teaspoon cornstarch; 1 tablespoon cold water
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Step 3.
Stir the cornstarch mixture into the blueberries and simmer until the sauce thickens, about 1 minute. Let cool and keep refrigerated. Serve cold or warmed.
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