What better way to start the day than with a flavorful Blueberry Compote topping your breakfast delight? This recipe, brimming with fresh and dried berries is the huge burst of flavor. Besides being an absolute delicacy, the blueberry compote is a perfect topping for pancakes, crepes or breakfast sandwiches.
My kids love crepes so I had to make a gluten-free version of them and let me tell you, the blueberry sauce with gluten-free crepes turned out a flavorful combination! So, let’s make homemade blueberry compote recipe with simple cooking instructions!
This recipe is:
Table of Contents
5 Reasons to Love this Recipe
It’s tough not to love a well-made blueberry sauce. I’m a huge fan of this recipe for several reasons:
- Irresistible aroma and flavors.
- Gluten-free option.
- Show-stopper.
- Perfect meal prep option.
- Simple ingredients list.
Is this Blueberry Compote Low-carb?
Blueberry compote can be low-carb depending on how it’s sweetened. Using a low-carb sweetener like stevia, erythritol, or monk fruit can keep the carb content lower compared to using sugar.
However, this recipe is paired with crepes that has made it higher in carbs. A serving of the gluten-free crepes has 28 g net of carbs. A tablespoon of the blueberry compote contains 5 g net of carbs. So, this recipe is ideal for anyone not on a strict low-carb diet and want a burst of natural blueberry flavors in their breakfast.
Ingredient List
You’ll need the following tools to make this quick blueberry compote:
For the Blueberry Compote
- 3 tablespoons Turbinado sugar
- 1 tablespoon fresh lemon juice
- ½ cup dried blueberries
- ½ cup fresh blueberries
- ½ teaspoon lemon zest, grated
- ¼ cup water
For The Gluten-Free Crepes
- 3 tablespoons butter, unsalted and melted
- 2 eggs, large
- 1 cup gluten free flour
- 1 teaspoon kosher salt
- ½ cup milk (2%)
- ¼ teaspoon cinnamon, ground
- ¾ cup blueberry tea, steeped and cooled
For The Maple Vanilla Whipped Cream
- 2 tablespoons maple syrup
- 1 cup heavy whipping cream
- ⅛ teaspoon vanilla extract
Ingredient Substitutions
If you are looking for some ingredient swaps, I have some amazing substitutes!
- Turbinado sugar: Swap it with light brown, demerara, or muscovado sugar. Avoid dark brown sugars as they add a molasses flavor. You can also skip sugar altogether and make a sugar-free blueberry compote.
- Fresh berries: Use dried berries if you can’t find fresh, juicy blueberries.
- Whipping cream: If you don’t have any whipping cream, blend equal parts of Greek yogurt and milk and use a similar amount.
Additional Ingredients
Enhance the flavors of this blueberry sauce recipe with some optional ingredients!
- Vanilla extract: This will add warmth to the delicious blueberry sauce.
- Maple syrup or honey: Sweeten the fresh blueberry compote by adding a small amount of maple syrup or honey.
Note: The additional ingredients are not part of the original recipe. You can use them to enhance the flavors.
Cooking Tools
To make Blueberry Sauce, you will need the following cooking tools:
- Small heavy saucepan
- Crepe pan
- Chilled glass bowl
- Large bowl for mixing
- Mixer
- Tablespoon
- Teaspoon
- Measuring cup
How to Make Blueberry Compote with Gluten-free Crepes: Complete Guide
Cooking Method
- Frying: Gluten-free crepes
- Simmering: Blueberry Compote
Preparation Steps
- Gather all the tools and ingredients required for this recipe.
- Squeeze fresh lemon juice.
- Make blueberry tea and let it cool.
Instructions
For the Blueberry Compote
- Add both types of blueberries to a small saucepan with lemon juice and water. Cook over medium heat for 5 minutes.
- Add the remaining ingredients, turn the heat low, and stir continuously for 12 more minutes. If the mixture looks too thin, add more blueberries. If it is too thick, add more water.
- Set aside to cool while you prepare the crepes.
For the Maple Vanilla Whipped Cream
- In a chilled glass bowl, add in the heavy cream. Mix using an electric handheld mixer at high speed until stiff peaks start to form.
- Turn the mixer speed down and add vanilla and maple syrup.
- Continue mixing until incorporated. Cover and put in the refrigerator until you are ready to use it.
For the Gluten-Free Crepes
- Heat the crepe pan over medium-high heat and grease the pan with butter.
- Pour enough batter on the hot pan to make a thin crepe. Start with a ⅓ cup and adjust according to your pan’s size.
- Repeat the process until all the crepe batter is used.
Step 1: Add the blueberries (both kinds), lemon and water.
Step 2: After 5 minutes of cooking, add in the remaining ingredients and turn the heat to low.
Step 3: When the compote starts to reduce, turn off the heat. The compote will continue to thicken as it cools.
Step 4: When you are making the gluten free crepes, use a good non-stick pan. Make sure the batter is thin too!
Step 5: If your crepes are coming out pock-marked like this, your pan is too hot. You will get brittle, funky crepes.
Step 6: For the vanilla maple whipped cream, when it starts to thicken go ahead and add in the additional ingredients. So good.
💡 My Pro Tip
For this recipe, dried blueberries are ideal. They offer a concentrated, delicious flavor and are readily available at most grocery stores. Dried blueberries provide a reliable option unlike fresh fruit, which can be inconsistent in ripeness, sweetness, and water content. To combine both benefits, use a mix of dried and fresh blueberries. However, candied or frozen blueberries are not suitable for this particular recipe.
⏲️ Time-saving Tips
Be Efficient
- Use store-bought maple syrup vanilla whipped cream. Read the ingredients list for excess hidden sugars.
Stress-free cooking
- Make the blueberry compote a day ahead to cut your breakfast prep time. You can make a large batch and refrigerate or freeze for several uses.
What to Serve with Blueberry Compote?
This simple blueberry sauce makes an excellent breakfast choice or topping option. However, it also complements other healthy breakfast options. Consider serving it with these accompanying recipes:
- Fluffy Blueberry Pancakes: Enjoy these light and fluffy almond flour pancakes served with blueberry compote for a delicious and satisfying breakfast.
- Crispy Keto Waffles: Enjoy crispy keto waffles and homemade compote for a delightful, low-carb morning meal.
- Cheesy Bacon Egg Frittata: This cheesy bacon egg frittata, served with blueberry compote, adds a depth of flavor to your breakfast.
- Keto Eggplant Parmesan: Enjoy a satisfying breakfast or brunch with this simple recipe and blueberry sauce – a flavorful combination!
- Homemade Hash Browns: Crispy homemade hash browns paired with blueberry compote create a flavorful and wholesome breakfast spread.
Note: You can make extra compote for pancakes, waffles, French toast, or any other breakfast option.
Storage and Reheating Instructions
Storage Tips
- Cool the compote, transfer it to an airtight container or mason jar, and refrigerate for up to one week.
- Cool any leftover crepes and stack them on a plate. Ensure they are completely cooled to avoid sticking. Use a plastic wrap to cover the stack, then refrigerate for 2 days.
Freezing
- Like many fruit compotes, the blueberry compote freezes well. Cool the extra compote, transfer it to a freezer-safe bag or container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat as per the instructions below.
Reheating
- Although this simple blueberry compote recipe is perfect for cold topping, you can reheat it in a saucepan over low heat. Keep stirring until it reaches your desired temperature.
- Reheat the crepes on a non-stick pan over low heat for a few minutes on each side until warmed through. Be careful not to overcook them, as they can become dry.
Recipe Conclusion
Blueberry compote is a delightful breakfast choice, offering comfort and flavor. It’s versatile enough to complement a variety of brunch dishes. The compote is not only irresistibly flavorful but also visually appealing. Prepare a large batch to have on hand for topping cheesecake, waffles, pancakes, yogurt, or French toast.
Have you tried this recipe? How did it turn out? Share your photos and experiences with me on my social media channels!
More Delicious Sauce Recipes
If you’re craving for more savory compote recipes, check out these:
FAQs
Any berry variety is suitable for this easy blueberry compote recipe. You can use regular blueberries or wild blueberries.
The best way to thicken healthy berry compote is to simmer it longer. If the consistency is too light, you can add more berries.
Refrigerate or freeze the blueberry compote for cheesecake, waffles, pancakes, yogurt, and other breakfast meals that need topping.
Blueberry Compote with Gluten Free Crepes
Ingredients
Ingredient List
For the Blueberry Compote
- 3 tablespoons Turbinado sugar
- 1 tablespoon fresh lemon juice
- ½ cup dried blueberries
- ½ cup fresh blueberries
- ½ teaspoon lemon zest grated
- ¼ cup water
For The Gluten-Free Crepes
- 3 tablespoons butter unsalted and melted
- 2 eggs large
- 1 cup gluten free flour
- 1 teaspoon kosher salt
- ½ cup milk 2%
- ¼ teaspoon cinnamon ground
- ¾ cup blueberry tea steeped and cooled
For The Maple Vanilla Whipped Cream
- 2 tablespoons maple syrup
- 1 cup heavy whipping cream
- ⅛ teaspoon vanilla extract
Instructions
Preparation Steps
- Gather all the tools and ingredients required for this recipe.
- Squeeze fresh lemon juice.
- Make blueberry tea and let it cool.
Instructions
For the Blueberry Compote
- Add both types of blueberries to a small saucepan with lemon juice and water. Cook over medium heat for 5 minutes.
- Add the remaining ingredients, turn the heat low, and stir continuously for 12 more minutes. If the mixture looks too thin, add more blueberries. If it is too thick, add more water.
- Set aside to cool while you prepare the crepes.
For the Maple Vanilla Whipped Cream
- In a chilled glass bowl, add in the heavy cream. Mix using an electric handheld mixer at high speed until stiff peaks start to form.
- Turn the mixer speed down and add vanilla and maple syrup.
- Continue mixing until incorporated. Cover and put in the refrigerator until you are ready to use it.
For the Gluten-Free Crepes
- Heat the crepe pan over medium-high heat and grease the pan with butter.
- Pour enough batter on the hot pan to make a thin crepe. Start with a ⅓ cup and adjust according to your pan's size.
- Repeat the process until all the crepe batter is used.
Notes
If you love crepes or blueberries, please let mi know! Have other ideas on how to make this more low carb? Leave me a comment below!
Enjoy your day in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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6 Responses
Although I did not make the crepes, I did make this blueberry compote and it was divine. Perfectly sublime on french toast. I just adore this recipe.
Hi Gail:
I used to enjoy this blueberry compote but now I’m eating low-carb and I only make it occasionally for my kids’ Sunday waffles. Thank you for writing!
Take care,
Scott