Description
A bright, tangy blueberry compote perfect for filling cakes and cupcakes. This quick recipe delivers a thick, glossy texture and fresh berry flavor using simple ingredients.
Ingredients
2 tablespoons cornstarch or 2 1/2 tablespoons instant clearjel
100 grams sugar
8 ounces frozen blueberries
1 1/2 tablespoons lemon juice
Instructions
- Whisk the sugar together with the cornstarch or instant clearjel in a small bowl until evenly combined.
- Add the frozen blueberries and lemon juice to a nonstick skillet or saucepan.
- If using cornstarch, stir the sugar mixture into the blueberries immediately. Cook over medium heat, stirring often, until the berries thaw, the mixture simmers, and thickens enough to coat a spatula, about 10 to 15 minutes.
- If using instant clearjel, cook the blueberries and lemon juice over medium heat until thawed and softened, about 5 minutes. Remove from heat and immediately stir in the sugar and clearjel mixture until smooth and thick.
- Let the filling cool completely, then chill before using.
Notes
Swap blueberries with raspberries or mixed berries for variation.
Mash or partially blend for a smoother consistency.
Adjust sugar or lemon juice to taste for sweetness or brightness.
Store in an airtight container in the refrigerator for several days.
Gently reheat if needed, avoiding overheating to maintain thickness.
Can be frozen and thawed in the refrigerator before use.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60 kcal
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
