Sugar-free Blueberry Lemon Compote
Sugar-free Blueberry Lemon Compote- all you need is just 3 ingredients to make this simple antioxidant-packed treat. Perfect for topping oatmeal, toast, pancakes or waffles!
Have you ever tried making your own compote?
I typically prefer to eat fresh fruit but in the winter months I find myself craving berries like crazy. Rather than spend a ridiculous amount of the imported fresh berries, I just buy them frozen and make compote.
It’s so easy and especially delicious with all the warm breakfast foods we tend to eat more of this time of year. Oatmeal, pancakes, waffles, toast…it really is the perfect topping!
Of course you can make compote with any kind of fruit you like, but this blueberry lemon combination is my personal favorite for a few reasons:
- Blueberries don’t have any seeds so you don’t have to worry about anything getting stuck in your teeth.
- Lemons are relatively low in sugar but provide a contrast with the natural sweetness of the blueberries.
To make it all you have to do is dump a bag of frozen berries in a saucepan, squeeze in fresh lemon juice and a splash of vanilla extract then bring to boil. After about 15 minutes, remove it from the heat and it will thicken as it cools. That’s all there is to it!
Whether you’re trying to reduce your sugar intake or just want to add some antioxidant superpower to your breakfast, you’re going to love this simple compote.
Also, feel free to change it up with your favorite fruit or citrus juice. It’s completely customizable and you really can’t go wrong. Enjoy!
Sugar-free Blueberry Lemon Compote
Yield: 8 ounces
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 15 ounces frozen wild blueberries
- 2 tablespoons lemon juice (or orange juice)
- 1/2 teaspoon vanilla extract
Directions:
In a saucepan, combine the blueberries with the lemon juice and vanilla extract over medium-high heat. Bring to a boil and allow to cook for 15 minutes, stirring intermittently. Remove from heat and set aside to cool. The compote will thicken as it cools. Store in a sealed container for up to 1 week.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
Blueberry + lemon is such an awesome combo! I actually just made a cranberry orange compote for Christmas as part of an appetizer dish, and it made me realize that I need to start making more compotes. They’re so easy and yummy to whip up!
It’s so much better than buying jelly or jam at the store! I love that you control the sugar content when you make it at home.
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Simple but delicious! I used lime juice as I had more limes than lemons. This morning I put it on your quinoa breakfast bowl, but it will also be good on oatmeal. I will be putting this recipe on repeat!
Thanks Connie! I’m so happy you like it as much as I do! :)
Can you blend it to make it a purée?
Definitely! The blueberries break down quite a bit from being boiled so I don’t really think it’s necessary but you definitely could if you wanted to. :)
Just made my first ever batch of blueberry-lemon compote. It is delicious & as a side note made the house smell wonderful! Can’t wait to try it on my waffles in the morning. So easy and so much better & cheaper than store bought jellies/jams.
Yay! So glad you liked it, Kelly! I’m addicting to making it now too. :)
I made some last night to go on top of my oatmeal. I was skeptical about not adding sugar, but I didn’t miss it one bit. I thought I only had limes (found the lemons after I made it) so that’s what I used. The limes worked just as well. Superb recipe, thank you for sharing!
Thanks Nikki! I’m so glad you liked it!
Made this using fresh blueberries. Smells delicious while it is cooking. Going to use it on fresh homemade blueberry pancakes of course. Cooking time looks like it is going to be much less. Otherwise it’s fabulous
How long can this stay in the fridge for?
I’ve kept it for up to 1 week but it could probably last a little longer than that. The citrus juice acts as a natural preservative. :)
Thank you for this simple recipe! I didn’t change a thing and it was delicious! I put it on top of my very low calorie (VLCD) pancakes (see recipe below) and it looked and tasted so decadent, but it’s so healthy!
VLCD Pancakes
85 calories per pancake (makes 4)
1/2 C Rolled Oats
2/3 C Greek Yogurt ( I use 2%, but you can use full fat)
1/2 medium banana
1/2 tsp baking powder
1/2 tsp vanilla
1 egg
Mix all ingredients in the blender. If it seems too thick, add a teaspoon or two of unsweetened vanilla almond milk (or whatever you have on hand). Cook just like you would regular pancakes — wait until you see bubbles before turning! These freeze well, too! Enjoy!
I make this every Sunday now for my Lectin free and vegan pancakes. Sometimes I add raspberries, strawberries and/or blackberries on occasion and it’s always delicious! I won’t buy syrup again!
I made this exactly as described the first time and loved it. This time I had some leftover lime juice from something I made yesterday, so I used lime juice and instead of vanilla extract, I used almond. It was also delicious. So happy to have learned how easy it is to make compote without sugar. Thank you!
How would you modify the cooking time if you were using fresh blueberries instead of frozen (if you would at all)?
Hello,
does this work with fresh berries, too?
Thank you.
I haven’t tested it but it should work the same!
I made it with fresh blueberries today. Tasted good. Can’t wait to try it in my yogurt tomorrow
This recipe is wonderful! I’ve made it several times now, and I use it weekly when we have our whole wheat waffle Wednesday dinner nights. It’s a healthy topping for me, and it really is delicious. It keeps well in the refrigerator, and I usually make it with frozen blueberries. I tried it once with wild blueberries, but I like it much more with regular blueberries. It turns out wonderfully every single time!
I made this and it turned out nicely. I try to eat dark fruits when I’m on my period, but you’re so right about them being expensive and tasteless in the wintertime! I added some dried up aronia berries I had forgotten in the back of the fridge. Just kept adding water and letting it reduce until the aronia were soft again. Feels great to control the sugar. A sincere thanks for the recipe!! :)
I’ve made this multiple times now…it’s delicious! It’s always a big hit on Mother’s day with waffles or French toast!
One of the few “no added sugar” recipes where you don’t miss it at all!
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