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Blueberry Compote for Instant Pot Yogurt with Fruit On The Bottom

Blueberry Compote

Recipe Type Brunch
Cook Time 20 minutes

Ingredients

  • 2 cups frozen blueberries divided
  • 3 tbsp water
  • 2 1/2 tbsp honey
  • 1/4 tsp ground cinnamon
  • 1/2-1 tsp lemon juice optional
  • sprinkle sea salt

Optional Thickener:

  • 1 tsp cornstarch
  • 2 tsp water

Instructions

  1. Pour half the blueberries (1 cup) into a medium saucepan and set aside the remaining 1 cup. Add the water, honey, and cinnamon and cook over medium-high heat. 

  2. Once boiling, reduce to a simmer and cook for an additional 10 minutes. After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. 

  3. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through. Add lemon juice, if desired, to taste. (This will make the blueberry flavor pop a little bit more but isn't necessary.)

  4. If a thicker sauce is desired, combine the cornstarch and water and add during the last 5 minutes of cooking.

Recipe Notes

Traditionally served warm, but can serve cold as well. Store in refrigerator in a mason jar for up to a week.