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Blueberry Compote + Instant Pot Blueberry Compote
This simple blueberry sauce is made in 15 mintues with only 4 ingredients.
Course Sauce
Cuisine American
Diet Gluten Free, Vegan
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 10
Calories 43kcal
- 1 pound (453g) blueberries - fresh or frozen
- 3 tablespoon maple syrup
- 2 tablespoon lemon juice
- lemon zest
Stovetop Instructions
Add the blueberries, syrup, lemon zest and lemon juice to a saucepan.
Leave the pan uncovered and bring it to a boil.
Reduce the heat for a vigorous simmer for 7-10 minutes (uncovered) until berries have burst and sauce thickens.
You can serve the blueberry compote warm or cold.
Instant Pot Instructions
Add the blueberries, syrup, lemon zest and lemon juice to the Instant Pot insert.
Cover and seal your pot. Press Pressure Cook/Manual on high pressure for 1 minute.
Allow for a natural pressure release.
Open the Instant Pot and turn on the sauté setting and cook for about 5 minutes to thicken the sauce.
You can serve blueberry sauce warm or cold.
- Use REAL maple syrup, not pancake syrup.
- No maple syrup? You can substitute an equal amount of honey.
- If you want a sweeter sauce, increase the amount of maple syrup.
- If you make this with frozen berries you may need to increase the cooking time.
- The sauce will thicken even more as the blueberry compote recipe cools.
- There is just 1 WW Blue Plan SmartPoint in one serving.
Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg