Blueberry Compote

Please don't confuse this with jam, this is very much less sweet - not very sweet at all in fact, it's fruit in a delicious juice and one of those versatile things which can be eaten for breakfast with porridge or pancakes; I'd love it for lunch (or breakfast) swirled through thick Greek yoghurt, any time of day with ice cream or as the top layer of a pavlova filled with whipped cream.


  • 500g frozen blueberries

  • zest and juice of 1 lemon

  • 40 g caster sugar

  • pinch of salt


  • Put everything into a saucepan and simmer gently for 4-5 minutes

  • Using a slotted spoon, scoop the blueberries into a bowl, leaving the juices in the saucepan

  • Rolling bubble the juices for about 5 minutes to reduce and thicken slightly (it will thicken further on cooling)

  • Pour over the blueberries

The compote will keep for about a week, possibly more (assuming you can resist eating it) if kept in the fridge in a sterilised jar

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