Blueberry Topping (Blueberry Compote)

A homemade, 4 ingredient blueberry topping / filling recipe that takes 15 minutes and is addictively delicious. Perfect for everything from filling pies to scones, it’s also the perfect blueberry sauce for pancakes. ,div> I’ve been making this blueberry topping / compote for years and decided it was high time this sauce had it’s own... Read More The post Blueberry Topping (Blueberry Compote) appeared first on Sugar Salt Magic.

Blueberry Topping (Blueberry Compote)

A homemade, 4 ingredient blueberry topping / filling recipe that takes 15 minutes and is addictively delicious. Perfect for everything from filling pies to scones, it’s also the perfect blueberry sauce for pancakes.

,div>A small glass jar, filled to the brim with blueberry pie filling with a spoon digging in

I’ve been making this blueberry topping / compote for years and decided it was high time this sauce had it’s own post. You’ll find variations of it in these blueberry cheesecake parfaits and even my lemon blueberry cupcakes. It’s also my favourite sauce for pancakes.

If you’ve never tried making blueberry sauce from scratch, you’ll be excited to discover how easy it is. All you need is some fresh or frozen blueberries, lemon and sugar and you’re well on your way.

A small glass jar, filled to the brim with blueberry pie filling

What exactly is it?

Known by many names – Blueberry sauce, blueberry pie filling, blueberry topping or blueberry compote – these are all very slight variants of the same thing. They all use just a handful of ingredients to make a blueberry syrup filled with plump blueberries, that you’ll want to pour over everything. 

Blueberry sauce or topping might have a runnier syrup as opposed to a pie filling where the syrup is often further thickened with cornflour (cornstarch). Compote is a French term for fruit cooked in syrup – generally their own. Blueberry compote is no different and it’s consistency is normally achieved by reducing the liquid and not by adding cornflour / cornstarch.

Luckily, all you need is one recipe and you get to determine how thick you’d like it. 

Determining how thick your blueberry topping will be

This recipe can take you from blueberry sauce through to a thick blueberry compote or even as far as a jam-like consistency if you want. Here’s a few tips to help you understand how to get it just the way you like.

  1. Keep in mind that frozen berries release more water than fresh and will break down more easily.
  2. I’s thick enough to be used as a sauce when you run your finger through it on the back of a spoon and the line holds and does not start dripping. Or dot some on a cold plate then give it 10-20 seconds to set up so you can see what it will be like when cold.
  3. To thicken further (for pies especially) use cornflour and / or cook longer:
    • Cornflour / cornstarch will thicken your sauce quickly, a good option if you want lots of syrup in your sauce.
    • Cooking longer will thicken the sauce via reduction, and will result in less syrup than the previous option.
  4. To keep the blueberries more plump, remove the berries early in the process, while leaving their juice to cook and reduce then add them back at the end. 
  5. To get it more jam like, you can add a further teaspoon of cornflour and water or, again, just cook it a little longer.
  6. If it turns out too thick, you can simple add a dash of water and stir it through until it’s the way you like it. Just keep in mind that adding water will water down the flavour as well as thin the sauce out.
The sauce you see in these photos was made using frozen berries, cooked for the whole time in the sauce (never removed during the process) and with the cornflour added. This was roughly 10 minutes on the stove from start to finish over a low-medium flame.A small glass jar, filled to the brim with blueberry pie filling. A spoon filled with it hovers above

Can I use sugar alternatives and natural sweeteners?

Bursting with bright summery berry flavour, blueberries are naturally sweet, so you don’t need a lot of sugar. You may find frozen will need more sugar than in season fresh berries. Blueberries are also filled with powerful antioxidants so you can actually feel good about eating this.

Blueberry topping can be made with natural sugar alternatives too. My favourite is monk fruit sweetener since it only adds sweetness but no extra flavour profile, though you could use maple syrup or honey too. Using a sugar alternative makes this sauce perfect for topping smoothie bowls and yoghurt or mixing through yoghurt to make frozen yoghurt pops.

How to store blueberry sauce / filling

Store your blueberry sauce in a preserving jar with an airtight lid for 7-10 days. 

Did I mention blueberry filling can be frozen? It freezes very well. I like to freeze it in chocolate moulds or larger ice block moulds so that I can thaw just as much as I need. Perfect if you’re making a small batch of pancakes just for you. You could always just freeze and eat it as popsicles too.

Ways to use blueberry topping

  • As a sauce for pancakes or waffles
  • Dolloped on top of a cheesecake
  • On top of rice pudding
  • Blitzed through milk for a blueberry milkshake
  • Mixed into smoothies or lusciously draped over the top
  • On top of with cream
  • Inside cupcakes
  • On top of cakes
  • In parfaits
  • Over ice cream
  • Inside pies (some mini blueberry pies coming soon)

A small glass jar, filled to the brim with blueberry pie filling, yoghurt and granola in the background

So many wonderful ways to use this blueberry pie filling so what are you waiting for?

More fruit sauce and compote recipes

  • Lemon Simple Syrup
  • Easy Lemon Curd
  • Homemade Strawberry Sauce
  • Homemade Mango Curd
  • Easy Blackberry Compote
  • Blood Orange Curd
  • Homemade Strawberry Topping
A small glass jar, filled to the brim with blueberry pie filling with a spoon digging in
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Blueberry Topping (Blueberry Compote)

A homemade, 4 ingredient blueberry topping or filling recipe that takes 15 minutes and is addictively delicious. Perfect for everything from filling pies to scones, it’s also my favourite blueberry sauce for pancakes.
Course Dessert, Sweets
Cuisine American, French, World
Keyword blueberry compote, blueberry filling, blueberry pie filling, blueberry sauce, blueberry sauce for pancakes, blueberry topping
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 serves
Calories 54kcal
Author Marie Roffey

Ingredients

  • 500 g fresh or frozen blueberries (roughly 1lb)
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/3 cup white granulated sugar (66g / 2.3oz)
  • 2 teaspoons cornflour (cornstarch), optional
  • 2 teaspoons water, optional

Instructions

  • In a medium saucepan over low-medium heat combine the blueberries, lemon zest, juice and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
  • Mix together the cornstarch and water then stir it into the blueberries. This part is optional and you can let the juice reduce naturally, which will take a little longer.
  • Turn the heat down so the mixture is just simmering.
  • Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened to a consistency you like.
  • To test: run your finger through the juice on the back of a spoon and it should leave a clear line that doesn't run. It will also take a few seconds to return to the sides of the pan when you stir it.
  • Remove from heat. You can serve this blueberry sauce warm, at room temperature or cold. Store in a jar with an airtight lid for 7-10 days.

Notes

  • Recipe makes about 1 1/4 cups (depending on how reduced the syrup is)
  • Feel free to use fresh or frozen berries - frozen will release more liquid and in turn break down a little more. 
  • The blueberry filling / compote in these photos was made using frozen berries, and the cornflour method but feel free to leave the cornflour out if you prefer. You will just need to cook it a teeny bit longer.

How to use blueberry filling

  • As a sauce for pancakes or waffles
  • Dolloped on top of a cheesecake
  • On top of rice pudding
  • Blitzed through milk for a blueberry milkshake
  • Mixed into smoothies or lusciously draped over the top
  • On top of with cream
  • Inside cupcakes
  • On top of cakes
  • In parfaits
  • Over ice cream
  • Inside pies (some mini blueberry pies coming soon)

WANT MORE SAUCES & CONDIMENTS? CLICK HERE

Nutrition

Serving: 62g | Calories: 54kcal


This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.

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Mini Blueberry Pies with Hazelnut Crust

Mini Blueberry Pies are a slight twist on the classic, using a hazelnut crust. Using a super easy homemade blueberry pie filling, these baby pies are next level. If you saw my last post (Blueberry Topping) you’ll know I had something planned to make with it and here they are – Mini Blueberry Pies. These... Read More The post Mini Blueberry Pies with Hazelnut Crust appeared first on Sugar Salt Magic.

Mini Blueberry Pies with Hazelnut Crust

Mini Blueberry Pies are a slight twist on the classic, using a hazelnut crust. Using a super easy homemade blueberry pie filling, these baby pies are next level.

A stack of 3 mini blueberry pies with more surrounding it. A white bowl full of blueberries sits in the background

If you saw my last post () you’ll know I had something planned to make with it and here they are – Mini Blueberry Pies.

These little pies are not only the perfect handheld treat, they’re also super delicious and made using a buttery and nutty pie crust for something a little different.

What sort of filling is to use

As I mentioned, I use my recipe for this which also works as a filling, compote and sauce.

If you wanted a different flavour you could use my , the recipe or even my .

You can also use store-bought filling or jam if you prefer. All will work well in these little pies.

Icing sugar raining down onto some mini blueberry pies. A bowl of blueberries sits in the background

Making pie crust from scratch

If you’ve never made your own pie crust from scratch, don’t be nervous as it’s actually incredibly easy.

This hazelnut pie crust is a take on my , using hazelnuts in place of the pistachios. The nuts make the crust a little softer and not so crunchy but they also impart a really delicious nutty flavour.

Of course, you could use a regular pie crust and, if you prefer that, just use the same recipe as my Nutella Hand Pies, which turns out super flaky and crispy but it’s worth trying this unique one.

A black pan filled with ground hazelnuts. On the left they are shown raw and on the right they are shown toastedTwo images, the first showing pie dough ingredients in a food processor bowl, the second showing them blitzed togetherTwo side by side images labelled 5 and 6, showing the various stages of pulling together dough into a disk

How to make the crust

Making pie crust from scratch is relatively quick, since it’s better when it’s handled as little as possible anyway.

  1. Start by toasting the hazelnuts or the ground hazelnut – this is an optional step but it enhances their distinct flavour and gives a toasty note. It takes just a few minutes in a dry pan over low-medium heat. Careful not to burn them though. (images 1&2)
  2. Combine the crust ingredients – you’ll use a food processor to blitz all the ingredients together until It looks a bit like wet sand. Don’t over process, since you want to be able to still see little bits of butter. (images 3&4)
  3. Pull the dough together – and when I say pull it together, I literally mean just pull it together. You’ll get the best results from a pie dough which still has those little bits of butter as opposed to it all melting into the dough. (images 5&6)
  4. Chill the hazelnut crust dough – Those last 3 steps will take no more than 10 minutes and now you just chill the dough for at least 45 minutes. It’s best to always work with cold dough (aka keeping the butter cold)
  5. Roll the dough & cut shapes – Roll it out to about 4mm or 1/6 inch thick then cut out circles with a large round cutter. Test one to see how it fits in your muffin tin before cutting them all out.

Two side by side images showing the process of assembling min blueberry pies in a pink 12 hole muffin tin

Now to assemble the pies

  1. Press the dough circles into the holes of a greased muffin tin, then reroll the rest and cut out tops or decorations for the tops. (image 7)
  2. Fill each pie with your filling then add your decorations to the top. If you cover the tops completely, just make sure to cut a little slit so that steam can escape. (image 8)
  3. Now bake them for 25-30 minutes or until they’re getting golden.

I like to dust the tops with a little icing (powdered) sugar before serving.

How to serve mini blueberry pies

One of the things I really love about these pies is their versatility. You can serve them warm, room temperature or cold so they’re just as great for a mini dessert at home as they are for a picnic.

You can serve them with a nice big dollop of cream or ice cream or if you’re after a warm dessert, try a hot runny custard – yum! They reheat well too, if you don’t eat them all at once.

How to store them

Store these blueberry pies in an airtight container in the fridge for 4-5 days. You can also freeze them, again making sure they’re in an airtight container.

CLICK HERE TO PIN THIS RECIPE FOR LATER!

Closeup of a mini blueberry pie with a lattice design on top. Blueberries are scattered around.

You really should give these mini blueberry pies a try. Cute, delicious and perfect for so many different occasions from dessert after family dinners to picnics. If you try them or even if you try a different flavour combo, let me know in the comments below.

More recipes you’ll love
– Nutella Hand Pies
– Spiced Peach Hand Pies
– Honey Baklava Tart
– Easy Jam Tarts
– Rustic Almond Plum Tart
– Apple Frangipane Tart

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A stack of 3 mini blueberry pies with more surrounding it. A white bowl full of blueberries sits in the background
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Mini Blueberry Pies with Hazelnut Crust

Mini Blueberry Pies are a slight twist on the classic, using a hazelnut crust. Using a super easy homemade blueberry pie filling, these baby pies are next level.
Course Afternoon Tea, Dessert, Snack, Sweets
Cuisine American
Keyword blueberry filling, blueberry pie recipe, blueberry pies, hazelnut crust, mini blueberry pies
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12 pies
Calories 223kcal
Author Marie Roffey

Ingredients

  • 1 batch Blueberry Topping
  • 100 g ground hazelnuts (hazelnut meal) (3.5oz)
  • 163 g plain (all purp) flour (1 1/4 cups / 6oz)
  • 1/3 cup icing (powdered) sugar (45g / 1.7oz)
  • 1/2 teaspoon salt
  • 113 g unsalted butter, chilled, cut into cubes (1 stick / 1/2 cup)
  • 1 - 1.5 tablespoons ice cold water (20-30ml)

Instructions

  • If making your Blueberry topping using , do that first, then set aside to cool.
  • In a frying pan over low heat, toast the hazelnut meal. Keep stirring or tossing for a few minutes just until it's looking more golden in colour.
  • Add the ground hazelnuts, flour, sugar and salt to a food processor and blitz until well combined.
  • Add the butter and blitz for only 5-10 seconds until the mixture is like large breadcrumbs.
  • Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.
  • Tip the dough out onto a piece of baking paper and use the paper to help you pull it together into a flat disk. Wrap in the baking paper and place in the fridge for 45 minutes.
  • Preheat the oven to 180C / 350F / 160C fan forced. Grease the holes of a 12 hole muffin tin
  • Roll out the pastry between 2 sheets of lightly floured baking paper to about 4mm / 1/6 inch thick. Use a large round cookie cutter to cut out circles from the pastry. Check the first to make sure it fits into the muffin tin hole and reaches the top.
  • Gently push each circle into the hole of a 12 hole muffin tin. Chill for 10 minutes. Spoon in the blueberry filling to about 3/4 full.
  • If using, top the pies with more pie dough. If you cover the whole top, make sure to cut at least a small hole or cross in the top for steam to escape.
  • Bake for 25-30 minutes until they look golden and crisp. Let them cool a little before dusting with icing / powdered sugar to serve.

Notes

Recommended equipment: food processor, 12 hole muffin tin
  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
  3. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  4. Hazelnuts: You can use already ground hazelnuts, also known as hazelnut meal, or you can use whole hazelnut kernels and grind them in the food processor.
  5. You could also use my for the filling in these pies.
  6. If you'd like a plain crust, use the on from

WANT MORE PIES AND TARTS? CLICK HERE

Nutrition

Serving: 86g | Calories: 223kcal

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.

Have you tried this recipe?
Rate or comment below

The post Mini Blueberry Pies with Hazelnut Crust appeared first on Sugar Salt Magic.

Source : Sugar Salt Magic More   

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