blueberry compote

This blueberry compote takes 5 minutes and makes the best berry-forward tangy flavor! Drizzle over ice cream, waffles or pancakes.

Easy Blueberry Compote

maple syrup (or sugar

vanilla extract

water

Place the berries, maple syrup, vanilla, and water in a saucepan. Heat over medium heat. Bring to a low boil, stir occasionally and cook for about 4 to 6 minutes until the blueberries begin to break down, mashing them with a wooden spoon. Cook until they thicken into a sauce.

Remove from the heat. The sauce will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).

This Blueberry Pound Cake Parfait is a summer time dessert that features fresh blueberry compote and delicious layers of pound cake and vanilla pudding

Blueberry Pound Cake Parfait

blueberries (fresh or frozen)

sugar

lemon juice

Store bought butter loaf

Box of Instant vanilla pudding mix

Whipped cream

Prepare vanilla pudding as directed and then place in the fridge to chill

While the pudding is chilling make the compote (blueberry sauce)

In a medium size saucepan over medium low heat combine half the blueberries, the water, lemon juice and sugar.

Bring contents to a to a simmer, stirring occasionally for ten minutes.

Next, add the remaining blueberries and continue simmering for an additional 8 minutes, stirring frequently.

Remove pan from heat and set aside allowing it to cool.

Cooking Instructions

Cut a pound cake into small bite size pieces that will fit into the shot glass. Then place two or three pieces of the cake in the bottom of the glass.

Next spoon in a layer of blueberry compote.

Then spoon in a layer of vanilla pudding.

Repeat alternating the compote and pudding until the glasses are filled

Top off with whipped cream

Assembling the Parfaits

Switch things up for dessert with these Blueberry Cheesecake Egg Rolls from Delish.com!

Blueberry Cheesecake Egg Rolls

blueberries

lemon

(8-oz.) blocks cream cheese,

c. sugar

sour cream

pure vanilla extract

kosher salt

egg roll wrappers

Vegetable oil,

Powdered sugar,

Berries! Strawberries, blueberries, blackberries... the list goes on.

Stone fruits like peaches and plums are my jam.

These were delicious!! I made them in the Air Fryer.
I also used frozen blueberries. Definitely will make these again.

Been making these cheesecake egg rolls since I was a kid.  I make them with cherries.   My daughter calls them Newfie Beignets.  They are great

im 16 and I made these for my family of 5 and they LOVED them!!! They didn’t even make it through the night!!

Super yummy! Big hit with the whole family!!

https://streaming.hearstdigitalstudios.com/23ffaee0-e02f-4cc6-8735-9aa836ca4172/video_rover_16x9_1080p_hd_1538685257_44696.mp4

We Can't Stop Eating These Blueberry Cheesecake Egg Rolls

Take the creamy decadence of cheesecake, plus the buttery crumbly goodness of a graham cracker style crust, and now shrink it down to a one serving size and make it undetectably vegan AND gluten free!  This will be your new favorite treat, and it comes with a bunch of fruit or whipped cream topping options!

Mini Vegan Cheesecakes (Fully Gluten Free, option for Refined Sugar Free, & Multiple Topping options)

+ 2 tbsp packed oat flour

coconut sugar

salt

tbsp melted vegan butter (can sub melted coconut oil)

vegan cream cheese (room temperature)

/ 14 tbsp coconut cream

½ cup + 3 tbsp granulated sugar

tsp vanilla extract

cornstarch

1½ tbsp warm water

lemon juice ()

raspberries

4½ tbsp warm water

coconut cream

Preheat the oven to 350°F and line a muffin tin with cupcake liners.

Start with the “graham cracker” crust.  I recommend using pre-packaged oat flour for this part, NOT grinding your own rolled oats, but if you are going to use rolled oats then make sure to read the notes below since it will alter the amounts of the ingredients! Mix your oat flour, coconut sugar, salt, and melted butter in a bowl.  Combine into a wet sand consistency, then scoop one PACKED tbsp of the mixture into each cupcake liner.  Press down firmly.  You will have some leftover mixture which you can either add in here to make heavier crusts, or simply discard (or eat) the leftover.

Next up is the cheesecake filling.  The biggest thing to consider in this part is the coconut cream.  You really want to just use the solid, “heavy cream” like part that rises to the top of the can, not the liquid on the bottom.  This means do NOT shake the can before opening.  As long as it’s been upright and undisturbed, it should have separated.  When you remove this part it will come to around 7-8oz or 14 tbsp worth of cream.In a large bowl, mix together this measurement of coconut cream with the rest of the ingredients listed in this section – vegan cream cheese, sugar, vanilla extract, cornstarch, lemon juice, and a pinch of salt.  Mix together with a hand mixer or stand mixer until completely combined, or if you do not have a mixer just mix incredibly thoroughly by hand.

Evenly spoon the cheesecake filling mixture on top of the packed individual crusts, they will fill nearly to the top.  Bake for exactly 20 minutes, then remove from the oven and stick the pan straight onto a cooling rack so air can circulate around the bottom of the pan not just the top.  When the pan first comes out of the oven, the filling will have puffed up high and the center will seem a little jiggly.  Let them set at room temperature for 2 hours, they will settle and set, and then I recommend moving into the fridge for another hour before serving.  I let them set overnight.

The mini cheesecakes are DONE and perfect as is, but if you want to make any of the toppings shown in the photos, then I will go through the instructions below.  Additionally, in the How To Make Them section, I link to three other toppings I think could be great here – chocolate ganache, salted caramel, and strawberry sauce.

Blueberry Compote – combine the warm water and cornstarch in a small pot or saucepan.  Then add in the rest of the ingredients and heat over medium for 3-5 minutes until all the blueberries have burst and there are no large chunks left.  Remove from heat and let cool entirely before using as a topping.

Raspberry Sauce – you can make this exactly like the blueberry sauce, same amounts and just swap in raspberries, but because raspberries have seeds the compote will have seeds in it as well.  If you want the sauce to be seedless, you will need to strain out the liquid portion, which is why the amounts here are so much larger.  Same as with the blueberry sauce, start by combining the warm water and cornstarch in a small pot or saucepan, then add the rest of the ingredients, and heat on medium until there are no large chunks.  Then strain out the liquid portion and discard the seeded part, and then let the liquid cool entirely before using as a topping.

Coconut Whipped Cream – make sure you have chilled your cans of coconut cream in the fridge overnight!  This works well if you are letting the cheesecakes set overnight, just pop the cans in with them and make the whipped cream fresh in the morning.  Remove your cans of chilled coconut cream from the fridge, being very careful not to shake them up.  Open gently and scoop out just the hardened cream part from the top, leaving behind the liquid at the bottom.  If your can did not separate it is a dud can!  Spoon the hardened cream from the cans into a large bowl, and mix on high speed for a few minutes until it is creamy, and stiff peaks are forming off the mixer.  Add in your desired amount of powdered sugar, you can use more or less than the recommended based on your own taste, and mix until combined.  Pipe or spoon onto each cheesecake.

Eat and enjoy!

Make this quick and easy Blueberry Compote with 3 ingredients in just 15 minutes! Use fresh or frozen blueberries and enjoy it with yogurt, pancakes, waffles, toast and much more.

(300 grams) blueberries (fresh or frozen)

tbsp sugar

Add the blueberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.

Reduce the heat to low and let it simmer and thicken for 10 minutes. It will thicken further as it cools. If necessary, stir 1 tsp cornstarch into 1tsp water, add it to the blueberry compote and cook for a further minute.

Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

https://embed.mediavine.com/videos/mntqlmnlqgjxuxwxxn8s

Blueberry Compote

A quick and simple Blueberry Compote with a hint of lemon is the perfect topping for pancakes, waffles, and even ice cream. All you need are a few ingredients and 10 minutes to make this delicious sauce.

lb fresh blueberry (454 g)

lemon juice (from about 1 lemon)

Wash and dry the blueberries.

Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.

Remove blueberries with a slotted spoon and cook the liquid for 2 - 3 more minutes until reduced in half and thickened.

Add blueberries back into the pot and stir to combined.

Remove from heat and transfer to a jar. As the compote cool, it will thicken almost to pie filling consistency.

To get thick compote

Continue cooking without removing the blueberries for the next 2 - 3 minutes, reduce the heat slightly so the mixture doesn’t boil over.

Remove from heat and transfer to a jar. As the compote cool, it will continue to thicken but will still be slightly thinner and pourable.

To get pourable compote

https://embed.mediavine.com/videos/s8mu9wodvawjn49q9two

A quick and simple Blueberry Compote with a hint of lemon is the perfect topping for pancakes, waffles, and even ice cream. All you need are a few ingredients and 10 minutes to make this delicious blueberry sauce.

This easy blueberry compote is a delicious topping for pancakes, waffles, yogurt, ice cream, and more! I like to use fresh blueberries when they&#039;re in season, but frozen ones work well here too.

maple syrup

Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.

Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.

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The most viewed blueberry compote recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine