These quick, delicious, easy berry compote recipes make the perfect topping for cake, filling, ice cream, and even oatmeal! They’re healthy, easy, and ready in under 30 minutes. It’s a great way to enjoy your favorite berry and it’s also so versatile. If you’re reading this now, it’s your sign to make at least one of these berry compote recipes asap!
WHY YOU’LL LOVE THESE BERRY COMPOTE RECIPES
- Easy, quick, and made with just a few simple ingredients.
- Can be made with fresh or frozen berries.
- These berry compote recipes will take your brunches and desserts to the next level.
- The best way to preserve your favorite berries!
- Feel free to adjust the sugar to suit your taste!
BLUEBERRY LAVENDER COMPOTE
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! This recipe makes about 2 3/4 cups of blueberry compote. This is a slightly chunky berry compote and I think you’ll love it!
- 700g (5 cups / 24.5oz) blueberries, fresh or frozen
- 100g (1/2 cup) granulated sugar
- 120g (1/2 cup) fresh lemon juice
- zest of 1 lemon
- 2 tablespoons cornstarch
- 1-2 tablespoons lavender buds
- tea bag, optional
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.
You can also clean the blueberries with vinegar for an even deeper clean. Dip them in vinegar water (a 3-to-1 mixture of water and distilled white vinegar). Avoid soaking blueberries in the vinegar wash, this may cause them to absorb the vinegar flavor. After dipping, quickly dry the berries on a paper or cloth towel.
STEP 3 – Cook the Blueberry Lavender Compote
Combine 3 cups of blueberries, lavender, fresh lemon juice, lemon zest, sugar, and cornstarch in a large pot. 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 tablespoon at a time.
BLUEBERRY COMPOTE
If you want blueberry compote without the lavender tea, this recipe is for you! You’ll need the same ingredients as the blueberry lavender compote. Feel free to adjust the sugar to suit your taste! This recipe makes about 2 1/4 cups of blueberry compote. This is a slightly chunky berry compote and I think you’ll love it!
- 700g (5 cups / 24.5oz) blueberries, fresh or frozen
- 67g (1/3 cup) granulated sugar
- 80g (1/3 cup) fresh lemon juice
- zest of 1 lemon
- 1 tablespoons cornstarch
STEP 1 – 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.
You can also clean the blueberries with vinegar for an even deeper clean. Dip them in vinegar water (a 3-to-1 mixture of water and distilled white vinegar). Avoid soaking blueberries in the vinegar wash, this may cause them to absorb the vinegar flavor. After dipping, quickly dry the berries on a paper or cloth towel.
STEP 2 – Cook the Blueberry Compote
Combine 3 cups of blueberries, fresh lemon juice, lemon zest, sugar, and cornstarch in a large pot. 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 tablespoon at a time.
RASPBERRY COMPOTE
Sweet, slightly sour, fresh, and bursting with raspberry goodness! This is a slightly chunky berry compote and I think you’ll love it! This recipe makes about 2 cups of raspberry compote.
- 625g (5 cups / 22oz) raspberry, fresh or frozen
- 67g (1/3 cup) granulated sugar
- 60g (1/4 cup) fresh lemon juice
- zest of 1 lemon
- 2 teaspoons cornstarch
STEP 1 – Prepare the Raspberries
Make sure your raspberries 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 raspberries, there is no need to clean and thaw them.
You can also clean the raspberries with vinegar for an even deeper clean. Dip them in vinegar water (a 3-to-1 mixture of water and distilled white vinegar). Avoid soaking raspberries in the vinegar wash, this may cause them to absorb the vinegar flavor. After dipping, quickly dry the berries on a paper or cloth towel.
STEP 2 – Cook the Raspberry Compote
Combine 3 cups of fresh or frozen raspberries, fresh lemon juice, lemon zest, sugar, and cornstarch in a large pot. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 8 minutes until the berries are thick and jammy. Then, add the remaining 1 cup of raspberries and cook for another 5 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 tablespoon at a time.
STRAWBERRY COMPOTE
Sweet, slightly sour, fresh, and bursting with strawberry goodness! Fresh strawberries are flavored with lemon juice, lemon zest, and sugar to make a sweet strawberry compote for topping or filling. This is a slightly chunky berry compote and I think you’ll love it!
- 510g (18oz) strawberry, fresh or frozen
- 50g (1/2 cup) granulated sugar
- 60g (1/4 cup) fresh lemon juice
- zest of 1 lemon
- 2 teaspoons cornstarch
STEP 1 – Prepare the Strawberries
Make sure your strawberries 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 strawberries, there is no need to clean and thaw them.
You can also clean the strawberries with vinegar for an even deeper clean. Dip them in vinegar water (a 3-to-1 mixture of water and distilled white vinegar). Avoid soaking raspberries in the vinegar wash, this may cause them to absorb the vinegar flavor. After dipping, quickly dry the berries on a paper or cloth towel.
STEP 2 – Cook the Strawberry Compote
Cut the clean strawberries into slices. Combine the fresh or frozen strawberry slices, fresh lemon juice, lemon zest, sugar, and cornstarch in a large pot. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 10 minutes until the berries are thick and jammy. 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 tablespoon at a time.
TIPS TO MAKE THE BEST BERRY COMPOTE
- Do not overcook these berry compote recipes, the berries will break down more significantly, leaving you with more of a purée consistency than a chunky compote.
- Don’t bother defrosting if you’re making these recipes with frozen berries!
- Make sure your berries are clean.
- Use lemon juice instead of water. Lemon juice adds more flavor to your berry compote.
HOW TO SERVE AND STORE THESE BERRY COMPOTE
I recommend waiting a few minutes before you serve these berry 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.
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Happy Baking!
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