Blueberry Compote
This sweet, easy Blueberry Compote cooks up quick in your Instant Pot to make an amazing fruity pancake sauce, ice cream or cheesecake topping, and so much more!
❤️ Why You’ll Love This Recipe: This blueberry compote comes together with almost zero prep time, to make the perfect juicy consistency and refreshing flavor.
We love making fruit compotes in the Instant Pot. They work from fresh or frozen berries, and they always end up adding a fresh fruity taste to my meals.
You can use this fruity blueberry compote in so many delicious ways! Try it over pancakes, as a topping for Instant Pot Cheesecake or steel cut oats, or spooned over ice cream!
What is a Compote?
A compote is pretty simple: just fresh or frozen fruit cooked with a bit of sugar until it starts to break down into a sweet, syrupy fruit sauce. We added a little lemon to brighten and a cornstarch thickener to make it the perfect consistency for using frozen berries.
INGREDIENTS YOU NEED
Here’s what you need to make this simple blueberry compote:
- Blueberries. I prefer frozen blueberries for this because they breakdown into a lovely sauce. However you can use fresh if you prefer.
- Sugar. Granulated sugar works best.
- Lemon juice. Use freshly squeezed for the best flavor.
- Cornstarch. This is a great thickener for compotes and sauces.
How to Make Blueberry Compote in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.
This blueberry compote really is SO easy! Just pour the blueberries, sugar, and lemon juice to the pressure cooking pot, give everything a good stir, and fire up your pressure cooker!
Once the cook time ends and you release the pressure, stir together the cold water and cornstarch until smooth. Once smooth, then add the slurry to the pot while stirring constantly so the cornstarch incorporates.
Select Sauté and bring the mixture to a boil, stirring constantly to avoid burning. (It should thicken pretty quickly since the sauce will be quite hot.)
At this point, you can serve immediately (which is perfect for ice cream if you like the melty contrast), or you can transfer it to a separate dish and let it cool to room temperature. .
Important Tips for Making Blueberry Compote
When thickening your blueberry compote with the cornstarch mixture, it’s very important to stir the sauce the entire time. The sugar and berries can burn easily if allowed to sit on the bottom.
It’s also important to make sure the compote comes to a boil after you add the cornstarch. Otherwise, you may have an odd flavor from uncooked starch. Again, it shouldn’t take too long.
The compote will thicken up as it cools, so if you still think it’s too thin after adding the cornstarch, just let it cool a bit!
Keep in mind, it will also continue to thicken if you refrigerate or freeze it.
Serving Suggestions
Here are some of our favorite ways to serve this easy blueberry sauce:
- Lemon Cream Cheese Stuffed French Toast with Blueberry Compote from Barbara Bakes unites blueberries and lemons for a classic flavor pairing any time of year.
- Top these fluffy Buttermilk Pancakes with this easy blueberry sauce for a family favorite breakfast treat.
- Perfect Pressure Cooker / Instant Pot Cheesecake is a classic with a simple graham cracker crust that just needs blueberry topping to bring it up a notch.
- Spoon blueberry sauce over creamy Instant Pot Oatmeal for a satisfying breakfast with a sweet touch.
❓ Frequently Asked Questions about Blueberry Compote
Yes, you can use fresh blueberries instead of frozen if you like. Frozen berries release more liquid, so you’ll need a bit less cornstarch if you’re using fresh berries.
In this recipe, our go-to is to thicken the compote with a cornstarch slurry. However in our cherry compote recipe from the Instantly Sweet cookbook, we use chia seeds to thicken the compote.
If you’re using chia seeds, I recommend giving them a spin in a clean electric coffee grinder to break them down first so they don’t get stuck in my teeth.
Store the compote in an airtight container in the fridge for up to a week.
MORE Compote and Fruit Topping Recipes
Try these other fresh fruit compote recipes next:
- Instant Pot Fresh Berry Compote has a mixture of blueberries and strawberries for a perfect summer dessert sauce.
- Pressure Cooker Cherry Compote is made with jeweled red cherries and has a sweet-tart flavor.
- Instant Pot Apple Fig Compote is a warm fall-flavored sauce that’s delicious with oatmeal.
- These Mini Cheesecakes have a tropical Coconut-Pineapple sauce and are great for a summer party.
- Strawberry Cheesecake is topped with a gooey and classic strawberry dessert topping.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Easy Blueberry Compote
Ingredients
- 3 cups frozen blueberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Add blueberries, sugar, and lemon juice to pressure cooking pot; stir to combine. Lock the lid in place and select High Pressure and 3 minutes cook time.
- When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- In a small bowl, whisk together the cornstarch and water. Add to compote in pressure cooking pot. Bring to a boil using the sauté function, stirring constantly.
- Serve hot or put in a storage container and and cool to room temperature. Refrigerate until ready to serve.
Nutrition
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I am planning to make this recipe very soon, after a trip to Costco for blueberries and strawberries. I have no experience with using Splenda. Could it be used to substitute for some or all of the sugar?
Hi Rita – I haven’t tried it with Splenda, but I’d cook it without any sugar and then add Splenda to taste at the end.
I make this compote all the time and I absolutely love it! I eat it over yogurt that I also make in the IP and it’s a delicious breakfast.
Thanks for the great review Nikki! That sounds like the perfect way to serve it.
This is so tasty! I’m new to the Instant Pot life and don’t like to cook – and yet I’m so excited to be able to make this easy recipe for delicious yogurt + almond butter + granola + compote breakfasts! Thanks for sharing this!
Thanks Nikki! Sounds like my kind of breakfast. Have fun!
I just finished making this and I’m glad I found your recipe, it’s delicious! I used my immersion blender to make it smooth because later today I’ll be using a little of it to make a blueberry swirl cheesecake in my IP. The leftover will be used in my homeade IP yogurt.
Thanks Michelle! Sounds like a delicious way to use it.
I just made your instapot key lime pie and it was stunning so I’m poking around your other stuff 😉 this looks awesome! Can this be adapted to cherries?
Thanks Jim! Glad the Key Lime Pie was a hit. Yes, you can make it with cherries – https://www.pressurecookingtoday.com/pressure-cooker-cherry-compote/ Enjoy!
Instead of corn starch I add chai seeds to my blueberry compote and less sugar also it tastes amazing!
That’s a great idea – thanks for sharing Linda!
Hi Linda, I want to use chia seeds,but was wondering when to add them…before or after cooking? TIA
I was wondering if this recipe could be doubled in the 6 qt PC?
Hi Leann – you can double it but it will need a longer natural release so no juices come out of the valve.
I love your compote recipe. However, I run into trouble when adding the corn starch component. It doesn’t seem to dissolve well when added (I’ve tried mixing w/water before hand and sifting into pot while stirring) but it ends up clumping into small gelatin pieces when cooled. What am I doing wrong?! Thanks for your helP!
You definitely want to dissolve it in water completely before adding it to the pot. Try whisking in a couple tablespoons of the hot liquid into the cornstarch mixture before adding it to the pot. That will help keep the cornstarch from clumping up when you add it to the pot. Just be sure and stir it constantly while you’re adding it and while you’re cooking it. Thanks for the question.
Could you use this as a pie filling as well or would it be too watery?
Hi Sarah – if you increased the thickeners it should make a delicious pie filling. Probably double or triple the amount of cornstarch.
Very Berry Delicious!!!
YUM! Great that this is made with frozen fruit. It’s blueberry picking season here but I never know if we’ll be at my daughter’s when the place will be open for picking. Lately our timing hasn’t been the best. I always have blueberries in the freezer though-perfect for this. Bob would love it on the overnight oatmeal I make every week…he loves fruit toppings on that. I’d lean the cheesecake way…but that’s just me. 😉
I think I’m going to try this with plain yogurt. My husband eats tons of store-bought Greek yogurt and he only buys blueberry! I would love to be able to make something that he enjoys even better than that! Thanks for the recipe. 🙂
Hi Michelle – he’s in for a treat! Let me know how it goes.
I made this blueberry compote for the first time and it came out awesome! It was so quick and easy to make! If I had made this on the stovetop, there would have been blueberry splattered all over the stove and it would have taken longer than 3 minutes! I used frozen blueberries as well…..I put some on ice cream for my husband and he said it was very good. I would recommend this recipe to anyone looking for a nice fruit topping for French toast, ice cream, cheesecake etc. Yum!
Can fresh blueberries be used?
Absolutely! Maybe even save some of the fresh ones to stir in later.
Would you need to add more water if using fresh blueberries?
Hi Anna – no, you shouldn’t need to add water with fresh blueberries as long as your blueberries are big and juicy.
Ok, thank you! Going to try it this week. 🙂
We just posted a peach compote on TIDBITS in fact! I’ve made blueberry compote with frozen blueberries for a long time on the stove top. I don’t know why I hadn’t thought of trying your method, but I can’t wait to try it. I always make it on the mornings I do a lemon flavored steel cut oats, and it is a dreamy combo! For those wondering about reduced sugar options, I leave out the lemon juice and don’t put any sweetener in mine. Some people may not like that, but I think it’s just right. If my blueberries aren’t very sweet, I’ll stir in about a tablespoon of honey.
oops, that comment was supposed to be from me, Barbara. I’m not sure how I got logged in under Cami.
Thanks for the help Marci – good to know it does work well without the sugar. I’ll definitely stop by and check out the peach compote. 🙂
Dying to try this in the elec pressure cooker!
How long will this compote last in the refrigerator, please?
Hi Sharon – you should use it within a week, or if you need it to last longer, it freezes well too.
Have you tried reducing the sugar…I am trying very hard to minimize sugar from my diet.
Thanks
I would also like to know the answer to this. Refined or granulated sugar is a no-no for me.
I assume you could eliminate the sugar and still pressure cook the blueberries. Then stir in some honey, or agave at the end. Or maybe even give it a try with palm sugar. Let me know how it goes.
Hi Steven – I haven’t tried reducing the sugar, but you could certainly give it a try.
I do something similar in my IP. For even more flavor, try stirring in 1 cup of fresh blueberries after you’ve cooked & thickened 2 cups of blueberries. I make an old Farm Bureau recipe Double Good Blueberry Pie, cook half the berries then stir in fresh. Stirring in frozen will work too, but makes a thinner blueberry sauce or pie. The contrast between sweet thick cooked blueberries & fresh tart blueberries is amazing! Thanks as always, love your recipes. 🙂
Hi Amy – I’ve often done this in the past too. It’s a great idea. Thanks for sharing.