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Blueberry compote in a jar with a spoon

Blueberry Cardamom Compote

A simple and delicious fruit compote made with frozen blueberries, ground cardamom and pure maple syrup.  The perfect way to perk up your breakfast, afternoon snack or late night bowl of ice cream!
5 from 1 vote
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Course: compote
Cuisine: Nordic, Scandinavian
Keyword: blueberry compote, easy compote recipe, homemade compote, how to make compote
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 servings (two cups)
Calories: 47kcal
Author: Kristi


  • 4 cups frozen wild blueberries no need to defrost (fresh blueberries will also work)
  • 1 teaspoon freshly ground cardamom
  • ¼ cup pure maple syrup more to taste
  • Pinch of fine sea salt
  • 1 teaspoon of 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 berries have cooled, transfer them to a jar and store in the fridge until ready to use (berries will keep in the fridge for about a week or in the freezer for a couple of months).


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