Instant Pot Blueberry Maple Compote For Waffles, Pancakes & More!

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This Instant Pot Blueberry Maple Compote Recipe cleverly replaces the large quantities of white sugar used in classic compote recipes, with a modest amount of real maple syrup. All the flavor, from just six ingredients, but in a healthier form – winning! Delicious on waffles, pancakes, and more!

A jar filled with blueberry compote on a red and white striped cloth, with blueberries scattered around. Text overlay says"Instant Pot Blueberry Maple Compote". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Blueberry Maple Compote Recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Whilst we can buy most fruit all year-round these days, I still think of soft fruit like blueberries as a summer fruit, and as such, in my mind, this blueberry maple compote recipe is a great way to preserve some of that summer goodness!

Compote or compôte (French for mixture) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.

Wikipedia

Classic compote recipes include large amounts of white sugar, but this version relies on a more modest amount of real maple syrup for a bit of sweetness.





Although this recipe uses fresh blueberries, lemon juice, and cinnamon, feel free to add any combination of fresh berries, citrus juice, and seasonings to create your own tasty flavor variations!

bowl of fresh blueberries

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

  • Fresh ProduceBlueberries (Fresh or Frozen), Lemons
  • Pure Maple Syrupbuy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
  • Pure Vanilla Extractalways buy good vanilla as it really does make a flavor difference.
  • Ground Cinnamon

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

A Blueberry Compote Recipe

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How Can I Use Blueberry Maple Compote?

This list can be applied to a wide variety of sweet fruit compote, and not just our blueberry maple compote recipe!

  1. Use as a topping for waffles or pancakes for breakfast and brunch.
  2. It will also sit beautifully on some Make-Ahead French Toast!
  3. Swirl a spoonful or two into some Greek yogurt.
  4. Or pour it over a bowl of Homemade Vanilla Ice Cream!
  5. Spoon it over oatmeal or chia oats to get your day started right.
  6. Or spread it on hot buttered toast, crumpets, or English muffins.
  7. For afternoon tea, serve it like jam with cream and scones!
  8. Use it as a topping for cheesecake or pound cake.
  9. Add to a bowl of Creamy Rice Pudding with a dollop of whipped cream!
  10. Blueberry compote would make a great filling for crêpes (or in the UK, our pancakes!).

How Do I Store Homemade Blueberry Compote?

  • Transfer to an airtight container and store in the refrigerator for 7 to 10 days.

Can I Freeze Homemade Compote?

  • Yes you can! Freeze in individual portions, that way you only have to defrost what you need. An ice cube tray works well for this!
  • Freeze for up to 2 months.
  • Reheat on the stovetop or in the microwave (in 20-second bursts) until completely thawed. If required you can add a splash of water or juice.
Blueberry Maple Compote in the Instant Pot

How Do I Make Blueberry Maple Compote?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

How to Make Blueberry Compote in the Instant Pot

Instant Pot Blueberry Maple Compote

Yield: 1
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

This Instant Pot Blueberry Maple Compote Recipe cleverly replaces the large quantities of white sugar used in classic compote recipes, with a modest amount of real maple syrup.

Ingredients

  • 3 cups fresh or frozen blueberries
  • ¼ cup real maple syrup
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Instructions

  1. Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock it into position.
  2. Set the pressure valve to the “Sealing” position and press the “Manual” button. Adjust the setting to high and select 3 minutes for the cook time. After a brief pause, the Instant Pot will automatically start building pressure at this point.
  3. When the cook time has finished, turn the Instant Pot off to prevent scorching. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure by carefully moving the valve to the “Venting” position.
  4. Optional: To thicken the compote, select the “Sauté” function and cook over high heat, stirring constantly, until excess liquid is reduced. Turn the Instant Pot off and immediately remove the container from the unit to cool.
  5. Serve immediately or transfer to an airtight container and store in the refrigerator for 7 to 10 days.
  6. Serve over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream, if desired. Enjoy!

Notes

Recipe yields about 3 cups.

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Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 597mgCarbohydrates: 115gFiber: 14gSugar: 89gProtein: 2g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal

This blueberry compote would be a great addition to the breakfast or brunch table!

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