You’re going to want to pop spoonfuls of this glossy, easy Blueberry Compote No Sugar on pretty much everything!
It's an easy, wholesome, scratch-made, 4 ingredient alternative to a classic sugary blueberry compote.
Add it to your Sunday prep list and whip it up in 15 minutes without adding a teaspoon of sugar, as you would in a classic compote. The blueberries make their own syrupy, fruity sauce, which gets thickened up with a little bit of (flavor-free) cornflour and psyllium husk.
This easy recipe uses minimal ingredients and is naturally thickened. I like to think of it as my sugar free blueberry compote recipe that takes half the time to make vs a traditional one.
Swap out store-bought blueberry sauce with this good-for-you and easy blueberry compote no sugar sauce.
Use it as a guilt free and delicious topping for crepes, pancakes, waffles, and scones. As a hormone health certified, Cordon Bleu Chef, I’m always trying out low-processed, preservative-free, scratch-made recipes to nourish my family with.
If you loved this sugar free compote recipe, check out my Berry Sauce!
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Why You'll Love this Recipe
Naturally sweet, my Blueberry Compote No Sugar is brimming with blueberry flavor! I’m OBSESSED! As a chef, I’ve made pots and pots of jam, so I know how long it takes to get luscious, syrupy jam. This sugar free blueberry compote is a speedy Sunday batch-maker’s dream!
You’ll love knowing exactly what’s in the recipe; no baddies added. Plus, the blueberries mean it's antioxidant packed!
As part of my eating for perimenopause journey, I've found that creating low-sugar or sugar-free versions of my favorite foods has been very helpful, especially for breakfast.
Ingredients
The key thickening agents are cornflour/cornstarch and psyllium husk. The psyllium husk is also optional, but I’m pretty keen on getting in extra fiber when I can.
In a classic blueberry compote, sugar is responsible for thickening but in a low sugar version, cornflour gives the sauce some body.
You can add a date as a natural sweetener if you want to. Sometimes I’ll leave it out and the Blueberry Compote is still delicious.
See recipe card for quantities.
Fresh vs. Frozen Blueberries
You can make this Blueberry Compote No Sugar recipe with fresh or frozen blueberries. I usually use a bag of frozen blueberries, but I have also made it with fresh blueberries.
Don’t thaw the berries if frozen. Use plump, juicy, super-ripe blueberries.
What Is a Blueberry Compote?
Classically, a fruit or, in this case, blueberry compote is a cooked fruit and sugar mixture. Sometimes, with spices and other flavor add-ins like lemon peel. The fruit stays mostly whole, as opposed to jam (jelly in the US).
During my training at cooking school, we would make loads of these fruit compotes to use in desserts.
As a mama in my 40s, going through perimenopause, crowding out loads of added sugar is high on my list. I still want to enjoy yummy berry and fruit recipes with my family, but nothing has made me feel better over the last 3 years than limiting sugar.
Blueberry Compote No Sugar is just an adapted version of the classic.
How To Thicken Blueberry Compote (No Sugar)
There are two methods I’ve used in this sugar free blueberry compote recipe, including mixing in some cornflour/cornstarch and psyllium husk.
In terms of thickening properties, you only really need the cornstarch. I add the psyllium husk more for its fiber, but it definitely thickens the Blueberry Compote No Sugar up.
How To Make Cornstarch Slurry
The culinary term for mixing cornstarch with water is “slurry”. Cornstarch can’t be added straight into the liquid without forming lumps. It needs to be mixed separately first, with a little sauce or water to form a thick, syrupy, gloopy mix.
This can then be whisked or mixed into the sauce and will mix in smoothly and without the threat of a potential lump!
Instructions
Here’s exactly how to make a blueberry compote without sugar:
Step 1: Gather your ingredients to make a Blueberry Compote No Sugar.
Step 2: Add the frozen berries to a pot, with the date if you’re using one, with a tablespoon of water. Simmer gently for about 10 to 15 minutes and add more water if you need to. Frozen berries will need less added water than fresh ones.
Step 3: Once the berries are soft, spoon 1-2 TBS of the sauce into a small bowl with the cornstarch and psyllium husk. Add this back into the sauce and simmer until the sauce has thickened up.
Step 4: Pack your easy blueberry compote no sugar recipe into a glass container and pop it in the fridge.
Hint: Mash the berries a bit as it simmers. Same goes for the date.
Substitutions
Here are a few variations and ingredient swaps to work with:
- Blueberries: You can make a cherry (pitted), blackberry, raspberry or strawberry version of this recipe. The different berries will cook at different rates so take note of that.
- Dates: You can leave this out of your Blueberry Compote No Sugar recipe or use a little coconut sugar instead.
Ways to Use a Blueberry Compote
Like, in a million ways. Ok, not quite. Check out my favorite ways to use this Blueberry Compote No Sugar:
Perfect for breakfast, top these High Protein Chocolate Pancakes or my vanilla Protein Powder Pancakes with it or spoon it over my Vanilla Chia Pudding Recipe.
Use this fiber rich, sugar free blueberry compote to fill crepes or blend it into a simple smoothie recipe to perk up the flavors.
It’s also yummy as a topping or filling for:
- In chilled water with a spoon of chia seeds as a substitute to fruit juice
- With scones with whipped coconut cream
- As a blueberry compote no sugar for cheesecake
- Over ice cream or sorbet
- As a topper to French toast
Equipment
This one pot recipe uses a pot, a spoon and some kind of airtight container.
Storage
I typically make my Blueberry Compote No Sugar ahead and enjoy it in the mornings as part of my breakfast, as a snack or in a smoothie.
You can freeze this recipe in containers or freezer friendly bags for up to 3 months. I keep mine in the fridge in an airtight container, and it lasts for the week.
Sunday Batch Prep
Yup! Put this Blueberry Compote No Sugar recipe on that weekly or monthly Sunday prep list. I keep a large jar in the fridge for up to a week, and there’s never a drop wasted.
Top Tip
Freezer friendly: Make a double batch, freeze half, and whip it out mid-month! It has a little fiber boost from the psyllium husk!
Flavor your sugar free blueberry compote with add-ins like lemon peel, a vanilla pod or cinnamon. Orange peel is delicious, too!
FAQ
The slurry added might not have been smooth. Keep stirring and cooking slowly to try get rid of the lumps.
You may need extra thickener – try mixing a little more cornstarch slurry and adding an extra teaspoon. Remember it needs a few minutes to cook to thicken up. It will also thicken further when its at room temperature and then chilled.
If you want to sweeten it, I recommend cooking it with a little maple syrup or coconut sugar. In this case, don’t skip the fibrous psyllium husk.
Related
Looking for other recipes like this? Try these:
Blueberry Compote (No Sugar)
Equipment
- 1 pot
Ingredients
- 1 pound (about 450g) frozen blueberries
- 1 Medjool date pitted
- ½ teaspoon Psyllium husk
- 11/2 teaspoons Cornflour
- Water
Instructions
- Add the frozen blueberries and date to a small pot with a tablespoon of water.
- Simmer gently for 10-15 minutes, adding water as needed so the compote doesn’t burn. Mash some of the berries into the sauce.
- Mash the date up too as it cooks, to distribute it’s sweetness.
- Mix the cornflour with 1 or 2 teaspoons of water and stir into the berries. Stir gently until the sauce has thickened.
- Finally, add the psyllium husk and cool.
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