Fresh, tasty blueberry compote tastes A.M.A.Z.I.N.G. on top of vanilla ice cream or Soy Dream, the non-dairy alternative. It also works as a delightful topping on pancakes on Sunday morning! This yummy and super-easy recipe was created by Rebecca Katz, the author of The Cancer-Fighting Kitchen.

Blueberry Compote


1 1/2 cups fresh blueberries

2 T. water

1 tsp. freshly squeezed orange or lemon juice

1 tsp. orange or lemon zest

1 tsp. maple syrup

1/4 tsp. ground ginger


Combine all of the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, for 3-4 minutes, until the blueberry mixture bubbles and pulls away from the sides of the saucepan, becoming syrupy. Place in a serving dish. That’s it!

The Cancer-Fighting Kitchen can be found online at