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Home » Recipes

Blueberry Cardamom Compote

Published: Sep 20, 2021 · Modified: Apr 7, 2022 by Kristi · This post may contain affiliate links.

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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!

An overhead shot of a spoonful of blueberry cardamom compote resting over a jar.

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.

The Ingredients

Labeled ingredients for Blueberry Cardamom Compote.
  • 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.
  • Blueberries, cardamom and maple syrup in a saucepan.
  • Blueberry compote in a saucepan with a rubber spatula
  • 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.
Blueberry Cardamom Compote in a jar next to blueberries.
  • See how easy that was!

Expert Tips

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.

FAQs

What is a fruit compote?

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.

How do I store this Blueberry Cardamom Compote?

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

Overnight oats topped with blueberry compote and granola.

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).
Swedish pancakes topped with blueberries and powdered sugar.

Related Recipes

Looking for more easy compote ideas? I've got several recipes to take you through the seasons of the year here on the blog:

  • Close up of Strawberry Rhubarb Compote on ice cream.
    Strawberry Rhubarb Compote (Easy Strawberry Rhubarb Sauce)
  • Close up of pear compote in an a jar.
    Simple Pear Compote
  • Caramelized apple compote in a jar next to a spoon and apples
    Simple Caramelized Apple Compote
  • Close up of a jar of Quick and Easy Peach Compote.
    Quick and Easy Peach Compote

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.

Close up of a spoonful of blueberry cardamom compote.

Blueberry Cardamom Compote

A simple and delicious fruit compote made with frozen blueberries, ground cardamom and pure maple syrup or honey.  The perfect way to perk up your breakfast, afternoon snack or late night bowl of ice cream!
5 from 3 votes
Print Pin Rate
Course: compote
Cuisine: Nordic, Scandinavian
Keyword: blueberry compote, easy compote recipe, homemade compote, how to make compote
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 12 servings (two cups)
Calories: 47kcal
Author: Kristi

Ingredients

  • 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

Instructions

  • 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).

Nutrition

Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 27IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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.

More Nordic/Scandinavian Recipes

  • Overhead view of Spiced Pear Cake with Cardamom next to pears and cardamom pods.
    Spiced Pear Cake with Cardamom
  • Close up of Danish Pancakes (æbleskiver) next to raspberry jam.
    Æbleskiver (Danish Pancakes)
  • Close up of Tomte Muffin cut in half.
    Tomte Muffins (Swedish Apple Muffins)
  • Featured image for Kale and Butternut Squash Salad.
    Kale and Butternut Squash Salad

Reader Interactions

Comments

  1. Diane Morton

    February 16, 2021 at 4:41 pm

    5 stars
    ❤️
    Used this as inspiration to make blueberry donuts in my donut maker!
    The compote is amazing even with store bought blueberries.

    Reply
    • Kristi

      February 19, 2021 at 10:57 am

      Hi Diane,
      Thanks for your feedback! Blueberry donuts sound AMAZING!
      Kristi

      Reply
  2. Amanda C

    November 10, 2021 at 10:30 am

    5 stars
    This is delicious and super easy to make! It is wonderful on waffles or stirred into oatmeal or yogurt.

    Reply
    • Kristi

      November 11, 2021 at 12:29 pm

      Hi Amanda,
      Thanks for your feedback! So glad you enjoyed it.
      Kristi

      Reply
  3. Elizabeth Prystas

    August 23, 2023 at 9:24 pm

    5 stars
    I have made this compote at least 10 times and am finally rating it. It's incredibly easy to make, is well-liked by kids and adults, and can be served both alone or as a topping for yogurt, ice-cream, cake, etc. I've learned over time to maximize the syrup and minimize the salt...

    Reply
  4. Kristi

    August 24, 2023 at 1:56 pm

    Thanks for your feedback, Elizabeth! I'm so glad you like the compote.

    Reply

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