Simple Blueberry Compote with Lemon and Thyme

When blueberry season begins, this simple blueberry compote with lemon and thyme is a favorite to make. I’ll prepare a big batch of this compote to have on hand for all kinds of dishes. It’s freezer friendly too so make a batch to freeze for those cooler winter months when we dream of berry season’s delightful return.

I talk more about what makes a compote a compote here. The beauty of compotes is that they are way easier to make than jam and are the perfect starting point if you are wanting to begin preserving fruits in a sauce but don’t have the canning tools just yet. Read on for how we make this delicious blueberry compote and get the recipe card for this freezer friendly sauce.

Ingredients for this Simple Blueberry Compote

We’re making this deliciously easy recipe with whole fresh blueberries with a bit of brown sugar. I love using fresh herbs wherever and whenever I can and we’ll our fresh garden thyme here. Our list of ingredients is simple:  

• Blueberries: Fresh blueberries are the key here though you can also use frozen.  
• Light Brown Sugar: We need a hint of sweetness here plus the sugar helps to create a syrupy sauce that will be perfect in this compote. 
• Lemon Zest and Juice: The acidity helps in preservation and offers a bright citrus note that pairs nicely with the fresh fruit. 
• Sprigs of Fresh Thyme: I adore using fresh herbs in compotes whenever I can. Fresh thyme has been my go to for a number of fruit compote recipes. The thyme creates a slightly savory compote that is absolutely delicious.  
• Vanilla Extract: The vanilla extract also adds a wonderful sweetness to this delicious compote. 

Making the Simple Blueberry Compote with Lemon and Thyme

This simple blueberry compote is ready in 15 minutes and is the perfect topping for a number of our favorite breakfast, brunch, and dessert dishes. Here’s how we make it: 

1. First, if using fresh blueberries make sure to rinse them prior cooking. If using frozen berries, just add them straight into the saucepan. Allow for a longer cook time as frozen blueberries will need time to defrost.
2. Place the fresh or frozen berries in a large saucepan or pot over medium heat and add the brown sugar. Stir to combine sugar with the pieces of fruit. 
3.  Bring the mixture to a simmer and add the lemon zest, juice, and fresh thyme. Cook the blueberry compote for about 10 to 15 minutes, stirring the fruit frequently, to encourage the fruit juice to thicken slightly. 
4. Remove from heat and stir in the vanilla extract. Allow compote to cool to room temperature before storing or serving. The juices will thicken as the compote sits. A Note on Storage: The blueberry compote can be stored in the refrigerator for up to 5 days. It can be frozen for up to one year.

Serving & Storing this Simple Blueberry Compote with Lemon & Thyme

This sweet and simple blueberry compote is a great way to enjoy the summertime fruit for a variety of dishes. Here are a few of the different ways I love to enjoy this easy blueberry compote recipe: 

• Serve on top of your favorite vanilla ice cream. 
• Use as a topping for pound cake with fresh whipped cream. 
• Swirl a few tablespoons into a bowl of plain Greek yogurt with a splash of maple syrup topped with a maple cinnamon granola for a fast breakfast. 
• Top your favorite pancakes, french toast, or even store bought croissants.
• Add a couple teaspoons of cornstarch during the final few minutes of cooking to create a quick blueberry pie filling. 

When it comes to storing the compote, the cooled blueberry compote will keep in the fridge for up to five (5) days in an airtight container or a clean glass jar fitted with a tight lid. I also portion out the chunky sauce in a few freezer-safe glass jars or freezer-safe bags to freeze for up to a year. Thaw the fruit compote overnight in the fridge and the use it for the next day’s serving. I personally find the glass jars to the best way to freeze the compote and bring it out to enjoy any time of the year. 

Simple Blueberry Compote with Lemon and Thyme

Frances Kellar

This is a summertime staple that is ready in 15 minutes and is freezer friendly. This is a great first step to preserving summer fruits if you're new to canning and preserving.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 4 cups

Equipment

• One 3 quart sauce pan

Ingredients

  

1x2x3x

• 3 pints blueberries
• 1 cup light brown sugar packed
• 3 to 4 sprigs fresh thyme
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/8 teaspoon kosher salt
• 1 teaspoon vanilla extract

Instructions

 

• Wash blueberries and add them to a large, nonreactive pot or saucepan and stir in sugar. Turn on heat to medium and begin cooking the berries for five minutes to allow sugar to dissolve and berries begin to release their juice.
• Once the berries release their juice within the first five minutes of cooking, add the sprigs of thyme, lemon juice, and lemon zest.
• Turn the heat to medium and cook for another 10 minutes, stirring occasionally, to encourage berries to release their juice and thicken with the help of the sugar to create a syrup. 

Remove from heat and stir in vanilla extract. Remove thyme sprigs. Allow to cool before storing or serving. The juices will thicken as the compote sits.
• To store: The blueberry compote can be stored in the refrigerator for up to 5 days. It can be frozen for up to one year.

Keyword summer berries, Compote recipes, blueberry recipes, summer fruits

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