Blueberry & Lime Compote
A sweet, jammy blueberry & lime compote that’s great with cheesecake, pancakes, ice cream & loads more. It’s quick & easy to make and full of flavour.
Here’s a quick and easy compote that’s made with sweet blueberries, fresh lime and vanilla. It’s the perfect topping for a homemade cheesecake but works fantastically well with other desserts like ice cream & panna cotta, pancakes & waffles at breakfast and some savoury recipes like baked camembert and cured meat.
The great thing about fruit compotes like this one, is that you can make them with fresh fruit when it’s in season or with frozen when it’s not. Plus because of the high sugar content, your compote will keep in the fridge for up to a week. It takes very little time to cook and is a great sauce to have to hand when you want to upgrade a dish with a vibrant compote that’s bursting with flavour.
For more easy to follow dessert recipes, take a look at our dessert recipe collection! There’s something for everyone here, including homemade ice creams, cheesecake, sticky toffee pudding, panna cottas & lots more.
Why You’ll Love This Compote
- It’s Perfect For Cheesecake (And More!)
Blueberry compote is the perfect topping for a creamy cheesecake but it works with loads of other dishes. We’re talking ice cream, pancakes, waffles, yogurt bowls & more. - Quick & Easy To Make
This compote only takes 20 minutes to make from start to finish and will keep for up to a week in the fridge. - Can Be Made With Fresh Or Frozen Berries
The great thing about this compote is that it can be made with either fresh or frozen blueberries. This means you can make compote all year round!
Ingredients For Blueberry Compote
- Blueberries – I used fresh blueberries for my compote but frozen berries will work as well.
- Lime – Blueberries and limes are a classic pairing! For the most flavour, we’re using both the zest and juice.
- Sugar – Caster sugar adds sweetness whilst still letting the flavour of the fruit shine through.
- Vanilla – Good quality vanilla paste adds another layer of flavour. You could use half a vanilla pod instead, if you’d prefer.
- Salt – A pinch of sea salt brings out the flavours from the fruit.
How To Make Blueberry & Lime Compote
Homemade blueberry compote is made in a similar way to jam but is a lot quicker & easier. It’s pretty much just a case of cooking the berries in a pan with sugar & fresh lime until you get a thick, glossy sauce.
- Cook To Soften Fruit
First, add blueberries, sugar, lime zest, lime juice and a pinch of salt into a saucepan then cook over a low heat, stirring regularly until the sugar has dissolved & the fruit is starting to soften. This will take 3-4 minutes. - Bring To A Simmer
Next, turn the heat up to medium and bring the compote up to a simmer. - Cook Until Thick
Simmer the fruit for 8-10 minutes, until the fruit juice has reduced and the compote is thick. The longer you cook the compote, the thicker it will become. - Stir In Vanilla
Once cooked, take the pan off the heat then stir in vanilla paste. Leave to cool then transfer to an airtight container and store in the fridge.
Serving Suggestions
This blueberry and lime compote is the perfect sauce to serve with a creamy homemade cheesecake. It’s not just good with cheesecake though, you can serve it with ice cream, panna cottas, pancakes, waffles and yogurt (at breakfast). Blueberry compote can also be used on savoury dishes like baked camembert, smoked meat, cured meat & fish and on cheeseboards.
Frequently Asked Questions
To cook blueberry compote on an Aga, cook the compote on the simmering plate to dissolve the sugar then move over to the boiling plate to reduce & thicken.
Both fresh & frozen blueberries are both great for making compote with although you’ll get a slightly better flavour with fresh berries compared to frozen. However frozen blueberries are cheaper than fresh and will still make a fantastic compote.
Homemade blueberry compote will keep for up to a week when stored in the fridge & is best kept in an airtight container to keep it fresh.
Homemade blueberry compote can be frozen and will keep for up to 3 months in the freezer. It’s best to store the compote in an airtight container (or food bag), to avoid freezer burn. You’ll need to defrost your compote completely before using.
Yes you can blend compote but it will turn it into a smooth coulis!
More Dessert Recipes To Try
- Scoopable Vanilla Panna Cotta (Restaurant Style)
- Roasted Blackberry Panna Cottas
- Classic Cherry Pie
- Brown Butter Hobnob Cheesecake
- Maple Cottage Cheese Pancakes
- Sourdough Discard Pancakes
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Blueberry & Lime Compote
Equipment
- Saucepan
- Microplane/Grater
Ingredients
- 400 g Blueberries (See Notes)
- 100 g Caster Sugar
- Zest Of 2 Limes
- 40 ml Lime Juice
- A Pinch Of Sea Salt
- 1 tsp Vanilla Paste
Instructions
- Add the blueberries, sugar, lime zest, lime juice & salt into a medium sized saucepan.
- Set the pan over a low heat & cook, stirring regularly until the sugar has dissolved and the blueberries have started to soften. This will take 3-4 minutes.
- Give the compote a taste to check the sweetness then add in more sugar, to taste, if needed.
- Next, turn the heat up to medium, bring the compote to a simmer then cook for 8-10 minutes until the liquid has thickened. The longer you cook the compote for, the thicker it will be!
- Once cooked, take the pan off the heat then stir in the vanilla paste. Leave to cool then transfer to an airtight container & store in the fridge until needed.
