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This easy mixed berry compote of blueberries, blackberries, and raspberries is full of fresh and natural berry flavor. It’s slightly tart, making it a perfect complement to sweet cakes and buttercreams. A compote is simply a fruit filling that’s been cooked down slightly and thickened. It makes a perfect filling for vanilla cakes or cupcakes.
Because this triple berry compote uses a frozen berry blend and Instant Clearjel, it whips up incredibly quickly. The Instant Clearjel (also known as modified cornstarch) is a tasteless thickener that makes this filling glossy and smooth (whereas cornstarch alone produces a cloudy compote that can clump and separate over time). You can learn more about this secret bakery ingredient in my article Instant Clearjel: a Magical Bakery Ingredient.
I hope you enjoy it!
Thanks for Reading. ❤️
Easy Triple Berry Compote Cake Filling with Frozen Berries
Watch the Recipe Video:
Remaining Compote Ingredients
- 9 oz (around 2 cups) Frozen Berry Blend (unsweetened) (I use Frozen Natural Triple Berry Blend. It's a mix of blackberries, raspberries, and blueberries. You can also use 3 different types of frozen berries in equal parts.)
- ¼ cup Sugar
- 1 Tbsp + 1 1 /2 tsp Lemon Juice (I use bottled)
- nonstick skillet
InstructionsTurn Instruction images ON or OFF
- Whisk Thickener ingredients together in a small bowl. Set aside.
- Combine Remaining Compote Ingredients in a nonstick skillet or saucepan.
- Cook on medium heat until the berries are fully thawed and the liquid begins to simmer. Using a sturdy spatula, cut any large berries into very small pieces (around 1/4 inch pieces) as they simmer. The berries should be soft enough that they are easy to cut with the spatula. Cook for about 5 minutes or until the berries are softened and you are happy with their size.
- Remove from heat and add the Instant Clearjel/Sugar mixture and stir in quickly. The compote will thicken immediately, and continue to thicken as it cools.
- Chill the berry compote in the refrigerator. It may be used from cold as a cake or cupcake filling. (See Note #2)
- Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. I have tested this recipe with the following Instant Clearjel brands: Hoosier Hill Farm, Prepared Pantry, and Ingredion (Make sure what you purchase is labeled as “Instant.” Cooktyle Clearjel is a different product that does not work the same in cakes). If you don’t have Instant Clearjel you can substitute Cornstarch and cook the compote longer as described in my Instant Clearjel Substitutes.
- When using triple berry compote as a cake filling, pipe a 1-2″ tall ring of buttercream around the edge of the cake, then spoon the compote in the middle of the buttercream ring (as shown in my Berries ‘n’ Cream Cake recipe). This will prevent the compote from spilling out of the cake.