Sous Vide Blueberry-Lemon Compote

Anova Culinary

This quick and easy sous vide blueberry-lemon compote is perfect over pound cake, ice cream, or with simple grilled toast points and a soft cheese like ricotta.


Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 180F / 82.2C



  1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
  2. In a medium bowl, whisk together the sugar, lemon juice, lemon zest, and cornstarch. Add the blueberries and toss to coat.
  3. Transfer blueberry mixture to a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a serving dish or an airtight container. Serve warm or refrigerate for up to 2 weeks.