Learn how to make homemade blackberry compote in 15 minutes. Sweet, tangy, and bursting with flavor, it's the perfect topping for breakfast or dessert.
As someone with blackberry bushes practically taking over my backyard (and if you think zucchini grows fast, blackberries will prove you wrong!), I've learned that making compote is one of the easiest-and most delicious-ways to handle the never-ending harvest.
If you've been following along with my berry compote adventures, you already know how much I love turning seasonal fruit into simple homemade sauces.
After sharing my recipes for raspberry compote and peach compote, I couldn't resist adding this easy blackberry compote recipe to the collection.
It's quickly become one of my go-to favorites for everything from breakfast to dessert.
Let me share with you this quick and easy fruit compote recipe.
Jump to:
Quick Overview
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Total Time: 13-15 minutes
Yield: About 1 to 1¼ cups (250-300 mL)
Servings: 8-10 (about 2 tablespoons or 30 mL per serving)
Serving Suggestions: Delicious over pancakes, waffles, cheesecake, yogurt, oatmeal, ricotta, or ice cream.
Ingredients
- Blackberries: You can use either fresh or frozen (thawed).
- Brown sugar: Adds sweetness and a hint of caramel flavor.
- Lemon zest: Brightens the compote with citrusy notes.
- Lemon juice: Balances the sweetness and enhances flavor.
- Salt: Just a pinch to bring out the natural fruit flavors.
How to Make
- In a medium saucepan, combine 450 g (1 lb) fresh blackberries with 3-4 tablespoons (37-50 g) brown sugar (adjust depending on how sweet your berries are).
- Add 1 teaspoon (2 g) fresh lemon zest, 1 teaspoon (5 mL) lemon juice, and a pinch of salt. Stir gently to combine.
- Place the saucepan over medium heat and stir gently until the berries release their juices and the sugar dissolves.
- Lower the heat slightly and cook for 8-10 minutes, stirring occasionally, until the blackberries break down and the mixture thickens slightly.
- Taste to adjust for sweetness.
- Remove from heat and let cool slightly before serving. The compote will continue to thicken as it cools.
Tips
- Temperature Control: Keep the heat at medium to medium-low. Blackberries can go from perfect to burnt quickly due to their natural sugars – and we want this easy blackberry compote to be perfect every time.
- The Spatula Test: Your blackberry compote is done when you can run a spatula across the bottom of the pan and it leaves a clear line that doesn’t immediately fill back in. It continues to thicken as it cools.
- Sweetness Balance: Start with less brown sugar and taste as you go. Blackberries vary in tartness, so you can always add more at the end.
- Fresh vs. Frozen: Both work beautifully! Frozen blackberries will release more liquid initially - this is perfect! Don't drain it; that liquid adds incredible flavor to your fruit compote.
- Flavor Boosters: A pinch of salt brightens the berry flavor, while lemon zest adds amazing brightness.
- Serve Warm or Cold: This delicious blackberry compote tastes incredible straight from the pan over ice cream, or chilled and stirred into yogurt.
Serving Suggestions
Blackberry compote's rich, sweet-tart flavor makes it a versatile topping you'll want to use everywhere - from breakfast to dessert, and even in savory pairings.
Breakfast & Brunch
- Swirl into Greek yogurt or cottage cheese for a protein-packed start.
- Spoon over pancakes, waffles, or sweet crepes.
- Stir into overnight oats, chia pudding, or warm porridge.
- Spread onto toast with cream cheese or ricotta.
Desserts
- Drizzle over vanilla ice cream, gelato, or panna cotta.
- Layer into this Italian ricotta cheesecake, trifles, or parfaits.
- Use as a filling for Italian sponge cake, thumbprint cookies, or pastry turnovers.
- Pair with chocolate desserts - zucchini brownies, lava cake, or flourless chocolate torte.
Savory Pairings
- Serve alongside roasted pork, lamb, or game meats.
- Add as a condiment for a charcuterie or cheese board (especially brie, goat cheese, or aged cheddar).
- Whisk into a balsamic vinaigrette for salads with arugula or spinach.
FAQ
One pound of blackberries equals about 3 to 3 ½ cups when fresh. Once cooked down into a compote or sauce, the yield is closer to 1 to 1 ¼ cups (250-300 mL), depending on how juicy the berries are and how much the liquid reduces.
Yes! You can substitute honey, maple syrup, or another natural sweetener. Just keep in mind that the flavor and texture will change slightly. If your berries are extra sweet, you can even make it with no added sugar at all.
Blackberries naturally have more seeds than raspberries or blueberries. For a smoother sauce, press the cooked compote through a fine-mesh sieve to remove most of the seeds, or use a blender for a silky finish.
Definitely, let the compote cool completely, then spread it between the cake layers. If it feels too loose, stir in a teaspoon of cornstarch slurry while it cooks to help it thicken.
Blackberry compote is not designed for water-bath canning unless you adjust the sugar and acidity. For safety, it's best to store it in the fridge for up to 1 week or freeze it for up to 3 months.
Not quite. Compote is looser and less sweet than jam, with more whole fruit pieces. It's meant to be spooned over foods like yogurt, pancakes, or ice cream, rather than spread thinly on toast.
More Fruit Compote Recipes
Recipe Origins
This blackberry compote recipe came about because of a happy change in my usual routine.
Normally, I freeze my backyard blackberries in large batches to use throughout the year in smoothies and baking. But this summer, thanks to my latest compote obsession (which started with my strawberry rhubarb compote recipe), I decided to give fresh blackberry compote a try instead.
What a revelation! The deep, jammy flavor that blackberries develop when cooked with just a touch of brown sugar and lemon zest completely won me over. Now, instead of filling my freezer with plain berries, I’m making batches of this rich, luxurious compote and freezing that instead. It’s like having summer’s best blackberry flavor ready to brighten up winter mornings with pancakes, yogurt, or oatmeal.
If you’re facing your own blackberry abundance – whether from backyard bushes, the farmers’ market, or a great sale at the store – I hope this easy blackberry compote becomes your new favorite way to capture that incredible berry flavor all year long.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you’ve tried this easy blackberry compote recipe, I’d love to hear your feedback in the comments below. Don’t forget to rate the recipe!
Recipe
Homemade Blackberry Compote: Quick and Easy Recipe
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ingredients
- 454 grams blackberries fresh or frozen, 1 pound, 3 cups fresh
- 37-50 grams brown sugar 3-4 tablespoons, depending on sweetness of berries
- 1 teaspoon lemon juice freshly squeezed, 5mL
- 1 teaspoon lemon zest
- pinch Kosher salt
Instructions
- In a medium saucepan, combine the blackberries, brown sugar, lemon juice, lemon zest and salt.
- Place over medium heat and stir gently until the berries release their juices and the sugar dissolves.
- Lower the heat slightly and simmer for 8-10 minutes, stirring occasionally, until the compote thickens slightly.
- Taste to adjust for sweetness.
- Remove from heat. Serve warm or let cool and store in the refrigerator. The compote will thicken more as it cools.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!
Video
Notes
- Temperature Control: Keep the heat at medium to medium-low. Blackberries can go from perfect to burnt quickly due to their natural sugars – and we want this easy blackberry compote to be perfect every time.
- The Spatula Test: Your blackberry compote is done when you can run a spatula across the bottom of the pan and it leaves a clear line that doesn’t immediately fill back in. It continues to thicken as it cools.
- Sweetness Balance: Start with less brown sugar and taste as you go. Blackberries vary in tartness, so you can always add more at the end.
- Fresh vs. Frozen: Both work beautifully! Frozen blackberries will release more liquid initially - this is perfect! Don't drain it; that liquid adds incredible flavor to your fruit compote.
- Flavor Boosters: A pinch of salt brightens the berry flavor, while lemon zest adds amazing brightness.
- Serve Warm or Cold: This delicious blackberry compote tastes incredible straight from the pan over ice cream, or chilled and stirred into yogurt.
Nutrition
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Leave a Reply