Sweet & Luscious Blueberry and Raspberry Pancake Topping – A Fresh Berry Burst for Every Breakfast
Blueberry and Raspberry Pancake Topping is a quick homemade berry compote made with fresh or frozen berries.It delivers a perfect balance of sweet and tangy flavors.The sauce thickens naturally as berries simmer and release their juices.Ready in under 15 minutes with simple ingredients.Perfect for pancakes, waffles, French toast, or yogurt.A fresh, colorful, and healthier alternative to processed syrups.
Ingredients
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries
- 3 tablespoons sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- 1 tablespoon water
- 1 teaspoon cornstarch (optional, for thicker sauce)
Instructions
- Add blueberries, raspberries, sugar, lemon juice, and water to a small saucepan.
- Heat over medium flame, stirring gently.
- As berries begin to soften, lightly mash some with the back of a spoon.
- Simmer for 5–8 minutes until the mixture thickens naturally.
- If a thicker consistency is desired, dissolve cornstarch in 1 tablespoon water and stir into the sauce.
- Cook for another 1–2 minutes until glossy.
- Remove from heat and let cool slightly before serving.
Notes
- Frozen berries work just as well as fresh.
- Adjust sugar based on berry sweetness.
- Do not overcook to preserve bright flavour.
- Add vanilla extract for deeper flavour.
- For a smooth sauce, blend lightly after cooking.
- Store leftovers in the refrigerator for up to 4 days.
- Sauce thickens more as it cools.
- Reheat gently before serving if desired.