Blueberries seem to be on every super food, cancer fighting, what-we-all-should-be-eating list that’s around these days. This compote can be added on top of whole wheat pancakes, French toast or in oatmeal. I keep it in the refrigerator in a wide-mouth jar and heat it on the stove in a pan before serving. I usually add a handful of frozen blueberries to the pan each time I reheat because I love the whole berries that haven’t been cooked too much. 

This recipe is based on Rebecca Katz’s recipe from The Cancer Fighting Kitchen. I used the Whole Wheat Buttermilk Pancake mix from Hodgson Mill to make these pancakes. 


1 1/2 c frozen blueberries

1 t freshly squeezed lemon or orange juice 

1 t orange or lemon zest

2 t organic maple syrup (I don’t measure this.  I just add till I like the way it tastes.)

1/4 t ground ginger 

Combine all ingredients in a small sauce pan and cook over medium heat until mixture bubbles and becomes syrupy. Serve immediately or store in the refrigerator. 

I hope you have a great day!