During our vacation in upstate New York, we went blueberry picking. Twice. The first time we picked a couple pounds and ate them within two days. Then went back for 7 more pounds. Why 7 pounds? Because once you start picking blueberries you can’t seem to stop, and the only thing that really does stop you is the fact that your bucket is too heavy to carry after an hour or so. You tell yourself you’ll walk back to the car, but you stop at a bush that has lots of juicy berries, then another, then another. Just one more bush. Ok this one’s the last one.
7 pounds later, we pawned off a pound here and there on friends and family, then ate a pint a day until I could figure out something creative. Blueberry syrup, blueberry muffins, blueberry coffeecake, blueberry pancakes, blueberry compote.
I found this blueberry compote recipe on epicurious.com and I wouldn’t change a thing on it. I didn’t leave the lemon rind or juice out like some reviewers did because it did give it a nice balance. This made 1.75 cups worth of compote, enough for weeks of ice cream topping, yogurt topping, oatmeal topping, waffle topping, pancake topping…ok it’ll give you a week tops if you eat the way we do. But what a great way to use up your blueberries this summer.
Scroll down to the end of the post for the printable recipe.
Instructions with photos:
In a small saucepan, boil water, sugar and lemon rind until sugar is completely dissolved. Remove the lemon rind and add blueberries, simmer until the blueberries burst (3-5 minutes). Remove from heat, stir in lemon juice. Serve warm or cool to room temperature. Store in the fridge.
- 1/2 cup water
- 1/2 cup sugar
- 3 strips of lemon rind
- 2 cups blueberries
- 1.75 Tbsp. lemon juice
- Step 1 In a small saucepan, boil water, sugar and lemon rind until sugar is completely dissolved.
- Step 2 Remove the lemon rind and add blueberries, simmer until the blueberries burst (3-5 minutes).
- Step 3 Remove from heat, stir in lemon juice.
- Step 4 Serve warm or room temperature. Store in the fridge.