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Easy Blueberry Compote Cake & Cupcake Filling

Easy Blueberry Compote Cake & Cupcake Filling Bliss

This Easy Blueberry Compote Cake & Cupcake Filling enhances desserts with a luscious blueberry flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Compote
  • 1 tablespoon Cornstarch or Instant Clearjel Consider slightly reducing if using fresh blueberries
  • 1 cup Sugar Feel free to substitute with your preferred sweetener
  • 2 cups Frozen Blueberries Fresh blueberries can also be used when in season
  • 1 tablespoon Lemon Juice Bottled lemon juice offers consistency for ease of use

Equipment

  • Non-stick skillet
  • Small bowl

Method
 

Instructions
  1. In a small bowl, whisk together the sugar and cornstarch (or Instant Clearjel) until well combined.
  2. In a non-stick skillet, combine 2 cups of frozen blueberries with 1 tablespoon of lemon juice over medium heat. Stir gently as the berries begin to thaw and release their juices, about 5 minutes.
  3. Gradually add the sugar and cornstarch mixture to the skillet, stirring continuously. Cook the compote over medium heat for about 10–15 minutes.
  4. Allow the compote to cool completely at room temperature for about 10 minutes before transferring to an airtight container.

Nutrition

Serving: 1cupCalories: 100kcalCarbohydrates: 25gSodium: 5mgPotassium: 100mgFiber: 2gSugar: 20gVitamin C: 15mgIron: 2mg

Notes

Store in the refrigerator for up to 2 weeks or freeze for longer storage. Portioning makes it easier to thaw what you need.

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