This delicious Blueberry Lavender Compote is healthy, easy, and ready in 15 minutes. It’s a great addition for waffles, pancakes, scones, spread on toast, or any desserts.
This recipe was originally published on July 11, 2023
If you’re reading this now, it’s your sign to make this recipe asap! Blueberries are at peak season now, they’re naturally sweet so you don’t need much sugar to make this Blueberry Lavender Compote, but feel free to adjust the sugar to suit your taste. I made this originally to make a babka, but it would be great on any simple desserts too! Stir into your ice cream or yogurt, it’s so good! I just know you are going to love this recipe, so be sure to make this recipe this summer!
WHY YOU’LL LOVE THIS BLUEBERRY LAVENDER COMPOTE
- Easy, quick, and made with just a few simple ingredients.
- Can be made with fresh or frozen blueberries.
- This blueberry lavender compote will take your brunches and desserts to the next level.
- The lavender is completely optional, and it’s really good without it, but it is absolutely amazing with the lavender in it, it’s so fragrant and hits differently!
- You can also try this recipe with boysenberries, huckleberries, mulberries, or blackberries! Really any berry will do!
INGREDIENTS NEEDED & NOTES
Blueberries – It’s always best to use fresh blueberries, but if they’re not in season you can use frozen berries too. Fresh or frozen berries, both work perfectly in this recipe!
Lavender – I use dried lavender buds, but you can also use lavender extract.
Lemon – I love using fresh lemon juice. It gives extra flavor and the lemon’s tang perfectly complements the blueberries. If you don’t have lemons, you can use orange juice or just water. We need some liquid to help the berries cook without burning.
Sugar – This recipe uses a little sugar in it, but feel free to adjust the sugar to suit your taste.
Cornstarch – Just a little bit of cornstarch to thicken the compote.
EQUIPMENT YOU’LL NEED
- Large saucepan or pot
- Rubber spatula
- Tea bag or mortar and pestle
- Glass jar or container
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS BLUEBERRY LAVENDER COMPOTE
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Prepare the Lavender
The first step to make this blueberry and lavender compote is to prepare the lavender. You can grind 1 tablespoon of dried lavender buds in a mortar and pestle. Or you can place 2 tablespoons of lavender buds in a tea bag, so you don’t have to grind it.
STEP 2 – Prepare the Blueberries
Make sure your blueberries are clean! I usually place the berries in a colander and dip the colander in a large bowl of clean cold water, then gently rinse the berries as you go. If you’re using frozen blueberries, there is no need to clean and thaw them.
STEP 3 – Cook the Blueberry Lavender Compote
Combine 3 cups of blueberries, ground lavender, fresh lemon juice, sugar, and 1 tablespoon of cornstarch in a large saucepan. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 12 minutes until the blueberries are thick and jammy. Stir occasionally. Then, add the remaining 2 cups of blueberries and cook for another 8 minutes. Remove from heat and allow to cool completely. If you want a thicker consistency, you can add more cornstarch 1 teaspoon at a time. If it’s too thick for you, add more lemon juice or water 1 teaspoon at a time.
HOW TO SERVE AND STORE
I recommend waiting a few minutes before you serve this Blueberry Lavender Compote. The compote becomes thicker and jammier as it cools. Once it cools and thickens, you can dig in right away or serve it over your desserts or baked goods.
To store leftover compote, it will keep well in an air-tight glass jar or container in the fridge for up to a week. It freezes well too, and I love to freeze it in ice cube trays so that I can thaw only for one portion.
Blueberry Lavender Compote
This delicious Blueberry Lavender Compote is healthy, easy, and ready in 15 minutes. It's a great addition for waffles, pancakes, scones, spread on toast, or any desserts.
Ingredients
- 700g (5 cups / 2.5 pints) blueberries
- 100g (1/2 cup) granulated sugar
- 80g (1/3 cup) cup fresh lemon juice
- 2 tablespoons cornstarch
- 1-2 tablespoons lavender buds
- zest of 1 lemon, optional
Instructions
Prepare the Lavender:
The first step to make this blueberry and lavender compote is to prepare the lavender. Grind 1 tablespoon of dried lavender buds in a mortar and pestle.
Or you can place 2 tablespoons of lavender buds in a tea bag, so you don't have to grind it.
Prepare the Blueberries:
Make sure your blueberries are clean! I usually place the berries in a colander and dip the colander in a large bowl of clean cold water, then gently rinse the berries as you go. If you're using frozen blueberries, there is no need to clean and thaw them.
Cook the Blueberry Lavender Compote:
Combine 3 cups of blueberries, ground lavender or lavender tea, fresh lemon juice, sugar, and 1 tablespoon cornstarch in a large saucepan. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 12 minutes until the blueberries are thick and jammy. Stir occasionally. Then, add the remaining 2 cups of blueberries and cook for another 8 minutes. Remove from heat and allow to cool completely. If you want a thicker consistency, you can add more cornstarch 1 teaspoon at a time. If it's too thick for you, add more lemon juice or water 1 teaspoon at a time.
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Happy Baking!
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