Simmering wild blueberries with lemon zest and vanilla makes a tasty quick jam or dessert topping. Serve the compote on pancakes, stir it into yogurt or use it to top ice cream.

Julia Clancy
Source: EatingWell Magazine, November/December 2017


Ingredient Checklist


Instructions Checklist
  • Halve vanilla bean lengthwise. Scrape the seeds into a medium saucepan. Add the pod, 2 cups blueberries, sugar, lemon zest, lemon juice and salt. Bring to a boil. Reduce heat to a low simmer and cook for 10 minutes.

  • Add the remaining 2 cups blueberries and cook over low heat for 5 minutes more. Serve warm or room temperature.


To make ahead: Refrigerate for up to 1 week; freeze for up to 3 months.

Nutrition Facts

59.1 calories; proteing; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 3.9g 16% DV; sugars 8.6g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 50.9IU 1% DV; vitamin c 3.6mg 6% DV; folate 0.5mcg; calcium 16.2mg 2% DV; iron 0.5mg 3% DV; magnesium 6.2mg 2% DV; potassium 61.4mg 2% DV; sodium 17.2mg 1% DV; added sugar 3g.