FEATURED REVIEW
"Have made this with frozen blueberries and fresh blueberries. I needed to add a touch of cornflour to the frozen blueberry version to thicken it slightly for the top of a cheesecake, and I substituted date syrup when I ran out of maple. Great result every time."
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Why You'll Love This Recipe
- Made with just 3 simple ingredients.
- Easy to make ahead and keep in the fridge for a quick breakfast topping.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Blueberries - in Australia, fresh blueberries are commonly sold in 125g punnets, which is exactly the amount needed for this recipe. Prices can vary significantly throughout the year, so I often use frozen blueberries instead. They work just as well in this compote and there's no need to thaw them first.
- Maple syrup - maple syrup adds a subtle sweetness to the compote. If you don't have any on hand, caster sugar can be used instead.
- Lemon juice
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the blueberries, lemon juice and maple syrup to the Thermomix bowl.
- Heat for 6 min/90℃/reverse/soft speed.
Blueberry Compote Tips
- The compote will thicken slightly as it cools.
- Taste and adjust the maple syrup and lemon juice to your liking.
- This recipe can easily be doubled. If making a larger batch, you may need to increase the cooking time slightly.
- Enjoy it warm or chilled, depending on how you plan to serve it.
Storage
Store the blueberry compote in an airtight container in the fridge for up to 5 days.
This compote can also be frozen. Allow to thaw completely before serving.
📖 Recipe
Thermomix Blueberry Compote
This easy blueberry compote is made with just 3 ingredients and is perfect for spooning over porridge, pancakes, waffles and yoghurt.
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Servings: 2
Ingredients
- 125 g blueberries fresh or frozen, see notes
- ½ tablespoon lemon juice
- ½ tablespoon maple syrup
Instructions
- Add all the ingredients to the Thermomix bowl and cook for 6 min/90°C/reverse/soft speed, without the measuring cup. Place the simmering basket on the lid to prevent splatter. If using frozen blueberries, you may need to increase the cooking time by 1-2 minutes.
- Taste and adjust the maple syrup and lemon juice to your liking. The blueberry compote will thicken slightly as it cools.
Notes
Blueberries: In Australia, fresh blueberries are commonly sold in 125g punnets, which is exactly the amount needed for this recipe. Prices can vary significantly throughout the year, so I often use frozen blueberries instead. They work just as well in this compote and there's no need to thaw them first.
Quantity: This recipe can easily be doubled. If making a larger batch, you may need to increase the cooking time slightly.
Serving suggestion: Enjoy it warm or chilled, depending on how you plan to serve it.
Storage: Store the blueberry compote in an airtight container in the fridge for up to 5 days.
To freeze: This compote can also be frozen. Allow to thaw completely before serving.
Cathrine Short says
This is my go to recipe I mix it in my Greek Yogurt and on top of Porridge
Vicki says
Thank you so much! So glad you enjoy it. Vicki.