On the menu this morning – Blueberry Compote!
I made this to go with my Buttermilk Biscuits and WOW was it delicious. It is surprisingly easy to make, so if you whip up a batch of this in very little time.
The recipe was inspired from a trip to Buttermilk Kitchen, a really great restaurant in Buckhead. After eating there with visiting family, we bought their cookbook. This is the compote they serve at the restaurant.
There aren’t a lot of ingredients, so fresh berries are going to give you the best results. That said, use what you have available.
I hope you will try this recipe and share the goodness with your family and friends!
Blueberry Compote
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Loading...Blueberry Compote
Ingredients
- 4 cups blueberries (fresh or frozen)
- 1/2 cup sugar
- 1 1/2 tsp lemon juice
- 1 Tbsp corn starch
Instructions
Put the blueberries, sugar, and lemon juice in a small pot over medium heat
Stir to combine
After about 5 minutes, the mixture will start to thicken. Stir occasionally, so it doesn't burn
In a bowl, add the cornstarch with a tablespoon or two of water and mix to combine - no lumps
Pour the cornstarch slurry in to the pot with the blueberries
Stir to combine
Bring mixture to a boil and cook for another 3-5 minutes while continually stirring
Remove from the heat and serve while hot or let it cool before serving
It will store in an airtight container for about two weeks (if it lasts that long!)
Notes
Blackberries would be a delicious substitute for blueberries.
