I’ve been making this blueberry topping / compote for years and decided it was high time this sauce had it’s own post. You’ll find variations of it in these blueberry cheesecake parfaits and even my lemon blueberry cupcakes. It’s also my favourite sauce for pancakes.

If you’ve never tried making blueberry sauce from scratch, you’ll be excited to discover how easy it is. All you need is some fresh or frozen blueberries, lemon and sugar and you’re well on your way.

Try this Peach Compote too.

A small glass jar, filled to the brim with blueberry pie filling.

What exactly is it?

Known by many names – Blueberry sauce, blueberry pie filling, blueberry topping or blueberry compote – these are all very slight variants of the same thing. They all use just a handful of ingredients to make a blueberry syrup filled with plump blueberries, that you’ll want to pour over everything. 

Blueberry sauce or topping might have a runnier syrup as opposed to a pie filling where the syrup is often further thickened with cornflour (cornstarch). Compote is a French term for fruit cooked in syrup – generally their own. Blueberry compote is no different and it’s consistency is normally achieved by reducing the liquid and not by adding cornflour / cornstarch.

Luckily, all you need is one recipe and you get to determine how thick you’d like it. 

Ingredients in Blueberry sauce / blueberry compote

Ingredients for blueberry compote on a baking tray.

Jump to the recipe for full ingredients and instructions.

  • Blueberries: I use frozen blueberries in this compote, for convenience and they’re also more affordable. You can absolutely use fresh blueberries too.
  • Lemon: There is both fresh lemon juice and lemon zest in this blueberry sauce. It adds a tang and also helps to thicken the sauce. Please don’t use bottled lemon juice.
  • Sugar: All you need is granulated sugar and just a little. You can adjust this to the sweetness of your berries.
  • Cornflour / cornstarch: Just a little cornflour / cornstarch will thicken this sauce up nicely and gives it the perfect pouring consistency. This is optional though.

How to make this easy blueberry compote recipe

First, you add the blueberries, lemon juice and lemon zest to a saucepan over medium heat and cook them until they release their juices and start to boil.

Combine the cornflour and water, then simmer this until it thickens the a consistency you like. More about this below. 

The blueberry sauce will thicken a little as it cools and will be quite thick when cold from the fridge.

Jump to the recipe for full ingredients and instructions.

A small glass jar, filled to the brim with blueberry pie filling. A spoon filled with it hovers above.

Determining how thick your blueberry topping will be

This recipe can take you from blueberry sauce through to a thick blueberry compote or even as far as a jam-like consistency if you want. Here’s a few tips to help you understand how to get it just the way you like.

  1. Keep in mind that frozen berries release more water than fresh and will break down more easily.
  2. I’s thick enough to be used as a sauce when you run your finger through it on the back of a spoon and the line holds and does not start dripping. Or dot some on a cold plate then give it 10-20 seconds to set up so you can see what it will be like when cold.
  3. To thicken further (for pies especially) use cornflour and / or cook longer:
    • Cornflour / cornstarch will thicken your sauce quickly, a good option if you want lots of syrup in your sauce.
    • Cooking longer will thicken the sauce via reduction, and will result in less syrup than the previous option.
  4. To keep the blueberries more plump, remove the berries early in the process, while leaving their juice to cook and reduce then add them back at the end. 
  5. To get it more jam like, you can add a further teaspoon of cornflour and water or, again, just cook it a little longer.
  6. If it turns out too thick, you can simple add a dash of water and stir it through until it’s the way you like it. Just keep in mind that adding water will water down the flavour as well as thin the sauce out.

The sauce you see in these photos was made using frozen berries, cooked for the whole time in the sauce (never removed during the process) and with the cornflour added. This was roughly 10 minutes on the stove from start to finish over a low-medium flame.

@sugarsaltmagic Blueberry compote – recipe at https://www.sugarsaltmagic.com/blueberry-topping-blueberry-compote/ #compote #recipevideo #recipe #recipevideos ♬ original sound – Marie – Sugar Salt Magic

Can I use sugar alternatives and natural sweeteners?

Bursting with bright summery berry flavour, blueberries are naturally sweet, so you don’t need a lot of sugar. You may find frozen will need more sugar than in season fresh berries. Blueberries are also filled with powerful antioxidants so you can actually feel good about eating this.

Blueberry topping can be made with natural sugar alternatives too. My favourite is monk fruit sweetener since it only adds sweetness but no extra flavour profile, though you could use maple syrup or honey too. Using a sugar alternative makes this sauce perfect for topping smoothie bowls and yoghurt or mixing through yoghurt to make frozen yoghurt pops.

How to store blueberry sauce / filling

Storage of your blueberry sauce is easy, using a preserving jar with an airtight lid for 7-10 days. Keep it stored in the refrigerator.

Did I mention blueberry filling can be frozen? 

It freezes very well. I like to freeze it in chocolate moulds or larger ice block moulds so that I can thaw just as much as I need. Perfect if you’re making a small batch of pancakes just for you. Once frozen, transfer the cubes to a ziplock bag or airtight container and store them in the freezer for up to 3 months.

Can this blueberry sauce be preserved / canned?

This blueberry sauce doesn’t have enough sugar in it to preserve for long periods. It will keep best in a sterilised jar and longer unopened but won’t preserve for extended periods.

Ways to use blueberry topping

This blueberry topping / sauce / compote can be warmed either in a saucepan over low heat or in the microwave to your ideal temperature.

A small glass jar, filled to the brim with blueberry pie filling, yoghurt and granola in the background.

So many wonderful ways to use this blueberry pie filling so what are you waiting for?

Did you try this blueberry compote recipe? Show it some love in the comments below.

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A small glass jar, filled to the brim with blueberry pie filling with a spoon digging in.
5 from 6 ratings
A homemade, 4 ingredient blueberry topping or filling recipe that takes 15 minutes and is addictively delicious. Perfect for everything from filling pies to scones, it’s also my favourite blueberry sauce for pancakes.



  • 500 g fresh or frozen blueberries (roughly 1lb)
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • cup white granulated sugar (66g / 2.3oz)
  • 2 teaspoons cornflour (cornstarch), optional
  • 2 teaspoons water, optional

For best results, always weigh ingredients where a weight is provided


  • In a medium saucepan over low-medium heat combine the blueberries, lemon zest, juice and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
  • Mix together the cornstarch and water then stir it into the blueberries. This part is optional and you can let the juice reduce naturally, which will take a little longer.
  • Turn the heat down so the mixture is just simmering.
  • Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened to a consistency you like.
  • To test: run your finger through the juice on the back of a spoon and it should leave a clear line that doesn’t run. It will also take a few seconds to return to the sides of the pan when you stir it.
  • Remove from heat. You can serve this blueberry sauce warm, at room temperature or cold. Store in a jar with an airtight lid for 7-10 days.


  • Recipe makes about 1 ¼ cups (depending on how reduced the syrup is)
  • Feel free to use fresh or frozen berries – frozen will release more liquid and in turn break down a little more.
  • The blueberry filling / compote in these photos was made using frozen berries, and the cornflour method but feel free to leave the cornflour out if you prefer. You will just need to cook it a teeny bit longer.

How to use blueberry filling

  • As a sauce for pancakes or waffles
  • Dolloped on top of a cheesecake like this one
  • On top of rice pudding like here
  • Blitzed through milk for a blueberry milkshake
  • Mixed into smoothies or lusciously draped over the top
  • On top of scones with cream
  • Inside cupcakes like these
  • On top of cakes
  • In parfaits
  • Over ice cream
  • Inside pies (some mini blueberry pies coming soon)
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Blueberry Topping (Blueberry Compote)
Amount Per Serving (62 g)
Calories 56 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 1mg0%
Potassium 42mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 12g13%
Protein 0.4g1%
Vitamin A 27IU1%
Vitamin C 6mg7%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.