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A plate of pancakes is garnished with blueberry compote with lemon and thyme served with a side of scrambled eggs and bacon.

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
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 4 cups

Equipment

  • One 3 quart sauce pan

Ingredients
  

  • 3 pints blueberries
  • 1 cup light brown sugar packed
  • 3 to 4 sprigs fresh thyme
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ⅛ 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 Compote recipes, blueberry recipes, summer fruits, summer berries
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