Monday, February 16, 2015

Balsamic Blueberry Compote - The Perfect Breakfast Accompaniment

Our most popular request for breakfast in the Bed & Breakfast is our Pancakes! We traditionally serve the pancakes with a small bottle of maple syrup and either strawberries or blueberries. I thought as a new twist to keep thing fresh I would devise a new interesting topping for the pancakes! Thus I came up with this balsamic blueberry sauce. Its simple to make and any leftovers can be stored in the fridge to top on toast, as an accompaniment to a venison dish or even on vanilla ice cream. One of my other favorite uses is as a topping to my homemade granola.

You don't normally associate balsamic vinegar with sweet dishes, but it works so well with blueberries and indeed strawberries, they are a secret love match! The vinegar really brings out the 'blueberriness' of the the blueberries, if that makes sense. The sauce is perfectly balances with a hint of lemon juice and a drop of maple syrup for a healthy natural sweetness. Once you try this sauce, you will be trying to come up with excuses to make it again and again!


  • 250g of blueberries
  • 2 tbsp of balsamic syrup
  • 1 tbsp of maple syrup
  • Juice of 1 lemon


  1. Put the blueberries into a saucepan, and add the syrups and the lemon juice. Bring to the boil and simmer for 5 minutes. 
  2. It's that simple!!

1 comment:

Hester @ Alchemy in the Kitchen said...

Hi Serena, I've used balsamic with strawberries, but never with blueberries. Going to give this compote a try. I'm addicted to pancakes and my first port of call is usually maple syrup but always happy to try another accompaniment!

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