Looking for an easy, all-season blueberry sauce to liven up your breakfasts, snacks and desserts? This Blueberry Cardamom Compote is just what you're looking for. Made with frozen blueberries (fresh berries work, too!) and naturally sweetened with maple syrup or honey, this delicious sauce is one you're going to want to have on hand at all times.
Ready to give this simple, versatile compote a try? Keep reading for easy step-by-step instructions and some ideas for how to put this delicious blueberry sauce to use!
Why This Recipe Works
This recipe is sure to become a refrigerator staple because:
- It's so easy to make. Just toss a handful of ingredients in a saucepan and it's done in about 10 minutes!
- The recipe calls for frozen blueberries so you can make it all year round.
- It's so versatile! Breakfast, snacks, desserts.....this tasty blueberry compote is here to perk things up for you.
- Frozen blueberries. If you aren't already stocking a bag of frozen blueberries in your freezer, I highly encourage you to do so. Not only are they the key ingredient in this delicious compote, they make great smoothies and can be used in baked goods like blueberry muffins without having to thaw them first. I also use them in the filling for these buttery Blueberry Rye Crumble Bars. They are a must-have staple in my kitchen! That said, if you have fresh blueberries on hand and would like to use them, feel free to do so. Both work beautifully in this recipe and are completely interchangeable.
- Maple syrup or honey. The choice of sweetener is up to you. I love the combination of maple syrup and blueberries but honey is a nice fit here, too.
- Ground cardamom. Cardamom is a spice found in many Scandinavian sweets and baked goods, and I love its Nordic touch in this recipe.
- Fresh lemon juice and a pinch of salt. The acid from the lemon juice and just a bit of salt round out all of the flavors and really finish things off nicely.
How to Make This Recipe
- Combine all the ingredients except the lemon juice in a sauce pan. Cook for about 10 minutes, stirring occasionally, until the berries begin to break down and become syrupy.
- Add the lemon juice and let the mixture cool. Spoon into a jar and store in the refrigerator until you are ready to use it.
- See how easy that was!
There isn't much to say to ensure your success with this Blueberry Cardamom Compote. It couldn't be simpler and only requires a stir now and then to keep it from sticking to the pan.
A compote is a fruit preserve that is cooked slowly over low heat in a sweet syrup. Typically compotes are not as sweet as jams or preserves and are more rustic in appearance, perhaps with some of the chunks of fruit remaining intact.
It will keep in the refrigerator tightly sealed in a jar or other container for about two weeks. For longer storage, spoon the cooled compote into a freezer-safe bag or container and freeze it for up to two or three months.
How to Serve Blueberry Cardamom Compote
While this list is hardly exhaustive, here are a few ideas for putting this Blueberry Cardamom Compote to good use. Try it:
- on top of overnight oats (the image above) or any breakfast porridge (oatmeal, barley porridge, steel cut oats....all are delicious);
- on cream cheese-smeared crispbread or a toasted English muffin;
- spooned over vanilla ice cream (my husband's favorite);
- mixed into skyr or yogurt and topped with granola;
- on top of Nordic Buttermilk Waffles with a dollop of Whipped Vanilla Skyr Cream alongside; and
- served alongside Swedish pancakes filled with vanilla pastry cream (see the image below).
Looking for more easy compote ideas? I've got several recipes to take you through the seasons of the year here on the blog:
I hope you give this Blueberry Cardamom Compote a try! It is simply delicious and a fun thing to have on hand to perk up your breakfast, afternoon snack or dessert.
Blueberry Cardamom Compote
- 4 cups frozen wild blueberries no need to defrost (fresh blueberries will also work)
- 1 teaspoon ground cardamom
- ¼ cup pure maple syrup or honey more to taste
- Pinch of fine sea salt
- 1 teaspoon freshly-squeezed lemon juice
- Combine all ingredients except lemon juice in a medium saucepan. Heat over medium low stirring frequently until berries get syrupy and begin to break down, about 8-10 minutes. Remove from the heat. Stir in lemon juice. Once the compote has cooled, transfer it to a jar and store in the fridge until ready to use (it will keep in the fridge for about two weeks or in the freezer for a couple of months).
If you loved this recipe, give it a star review! Also, snap a picture of your Blueberry Cardamom Compote and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.