Blueberry-Lavender Compote

2 Cups

10 minutes, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Frozen blueberries can be substituted for fresh, just be sure to thaw and drain them first. We particularly like this compote with our lemon-buttermilk pound cake and ricotta cheesecake—rice pudding, or Greek yogurt.



10 minutes, plus cooling


  • 15

    ounces blueberries (about 3 cups)

  • ¼

    cup white sugar

Francoise B.
March 5, 2023
Not too sweet
I didn't have lavender so I substituted fresh rosemary, which was a mistake because it was difficult to fish out all the detached rosemary pieces. Made for the ricotta semolina cheesecake, but also had a bit with cottage cheese and it was delicious.
Elizabeth K.

Can I can this like jam to give it as gifts?

Lynn C.

Hi Elizabeth -

Sure, but make sure your recipients know to keep it in the refrigerator since it contains fresh ingredients and isn't properly canned like jam.

The Milk Street Team

Lisa S.

This was delicious. The lavender did not overpower but gave a nice complexity.