Blueberry Compote

4 of 5 (5)
editors choice
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 5.9
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.1 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.0 g

View full nutritional breakdown of Blueberry Compote calories by ingredient


Great on french toast or pancakes in place of syrup Great on french toast or pancakes in place of syrup
Number of Servings: 18


    1 cup fresh or frozen blueberries, unsweetened
    1/4 cup Splenda
    1 Tbsp Cornstarch & 2 Tbsp water
    1/2 tsp cinnamon


Mix the cornstarch with about 2 Tbsp cold water until smooth.
Put remaining ingredients in a small sauce pan and slowly pour the cornstarch mixture over the top.
Cook on medium heat, stirring often to prevent lumping. Cook until berries are cooked and mixture is consistency of thin pudding.
Add more water if too thick.

Number of Servings: 18

Recipe submitted by SparkPeople user LADONAB.

Member Ratings For This Recipe

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    Way too much cinnamon and I love cinnamon. Also very thick had to thin it out a lot. - 5/31/20

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    Served it over Belgian waffles this morn. Overall, a good recipe. I will make it again, just, with less cinnamon, and with honey, instead of an artificial sweetener. - 1/11/09

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    Excellent and easy to make! I drizzled it over Tofu Chocolate cake (another Sparkpeople recipe). - 1/21/08

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    This blueberry compote had us jumping up & down. Great on whole wheat pancakes. LOVED IT! - 9/3/07