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Close up of Instant pot blueberry compote in a bowl with a spoon stuck in
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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
Cook Time 15 minutes
Total Time 15 minutes
Servings 10
Calories 43kcal

Ingredients

  • 1 pound (453g) blueberries - fresh or frozen
  • 3 tablespoon maple syrup
  • 2 tablespoon lemon juice
  • lemon zest

Instructions

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.

Video

Notes

  • 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.

Nutrition

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