Blueberry Vanilla Compote

This delicious blueberry vanilla compote is sweetened with honey, and made with just three ingredients + water! It is so easy to make and it is the perfect topping for so many things. Waffles, pancakes, french toast, ice cream, yogurt, cheese cake, cheese boards…the list goes on.

Aesthetically, your compote will look the best if you use small berries rather than the big jumbo ones. Give them a good rinse before cooking them.

You should also take care when selecting a honey. If you read my roasted red pepper sauce post, you will know that I think using a high quality honey is super important. This is especially true in a recipe like this one that has so few ingredients. A couple of my favourites are Canadian wildflower honey and lavender honey from Florence, France.

How to make blueberry vanilla compote

Start by adding half of your blueberries into a small saucepan, along with the water, honey, and vanilla extract.

Cook on medium heat for eight minutes. Stir occasionally to mix it all together. Take a fork and mash 1/2-3/4 of the blueberries.

Next you’re going to stir in the remaining half of your berries. Cook them all together for another eight minutes.

Then remove the saucepan from the heat and let it rest for five minutes to thicken up. The compote is now ready to be eaten if you want to serve it warm. Or cool it covered in the refrigerator for later use if you want it for topping things such as ice cream or yogurt.

The sweet and tart compote was absolutely delicious served over plain, creamy yogurt. I garnished it with a sprig of mint and served it in a vintage tea cup. Tea cups make the most charming yogurt bowls.

Since you can make this compote a few days ahead of time, it makes for super easy breakfast preparation!

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