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I must admit that blueberries are probably my favourite berry. I adore them all but the blueberry ever so slightly nudges out the raspberry and comes out on top!

Their versatility knows no bounds and they are brilliant in so many bakes, pancakes, sauces, on yoghurt, granola, ice cream, well, you get it, the list can go on and on!

Once they are in season and they become a little more economical, I absolutely love making blueberry compote – it is so simple to make and lifts your cereal, french toast, yoghurt, ice cream or waffles into something rather special!

Although it is simple to substitute the blueberries with any other berries, I really love the sweet yet tart playoff that happens with this compote.

I hope you enjoy this recipe and please tag me on your socials if you make it so I can see it!

H xx

Makes: 1 cup
Preparation Time: 2 minutes
Cooking Time: 20 minutes


  • 2 cups fresh or frozen blueberries
  • 3 tbn water
  • 2 tbn honey
  • 1 cinnamon stick
  • 1 star anise
  • 3 tsn lemon juice


  1. Place all the ingredients, except 3-4 tablespoons of blueberries, in a small saucepan and bring to a medium heat.
  2. Once it starts bubbling, reduce the heat and use a wooden spoon to squash the fruit a little. Continue to cook for about 5 minutes, stirring occasionally to mash the fruit.
  3. Add the remaining blueberries and allow to cook for a further 7-8 minutes, stirring occasionally, until the mixture has slightly thickened.
  4. Remove from the heat and transfer the compote into a clean jar or container to cool. Store it in the fridge for up to a week and reheat to serve as needed.