This simple and delicious blueberry cake and cupcake filling is bursting with fresh blueberry flavor. It's made with only four ingredients, including frozen blueberries, so you can enjoy it year-round.A 1x batch will fill one 6" three-layer cake or about 14 cupcakes and a 2x batch will fill one 8" three-layer cake or about 28 cupcakes.
Servings 1heaping cup(s)
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Ingredients
Thickener Ingredients
2 Tablespoons Cornstarch or 2 ½Tablespoonsinstant clearjelSee Note # 1 for the differences
100 grams (½cup)Sugar
Remaining Compote Ingredients
8 ounces (227 grams, around 2cups)Frozen BlueberriesI love frozen wild blueberries for their small size, but any frozen unsweetened blueberries will work great
1 ½TablespoonsLemon JuiceI use bottled
Instructions
Whisk the sugar and your choice of 2 Tablespoons Cornstarch or 2 ½ Tablespoons Instant Clearjel together in a small bowl. Set aside.
Combine the frozen blueberries and lemon juice in a nonstick skillet or saucepan.
When Using Cornstarch
If you're using Cornstarch, add the cornstarch/sugar mixture to the pan of frozen fruit and lemon juice and stir. Cook on medium heat until the blueberries are fully thawed and the liquid begins to simmer.
Cook for about 10-15 minutes as the mixture boils, scraping the pan frequently with a sturdy spatula. The blueberries should be soft enough that they are easy to cut with the spatula. The compote is finished when it is thick and coats your spatula and the berries are soft.
When using Instant Clearjel
If you're using Instant Clearjel, cook just the frozen fruit and lemon juice on medium heat until the berries are fully thawed and the liquid begins to simmer. Cook for about 5 minutes or until the berries are softened and you are happy with their size. The blueberries should be soft enough that they are easy to cut with the spatula.
Remove from heat and immediately add the Instant Clearjel/Sugar mixture and stir in quickly until it dissolves. The compote will thicken immediately, and continue to thicken as it cools. *Reminder--make sure you are using INSTANT clearjel. Cooktype and original clearjel do not work the same as Instant and require heat to thicken like the cornstarch method*
How to Store it
Chill the blueberry filling in the refrigerator up to 2 weeks. It may be used from cold as a cake or cupcake filling. Enjoy!
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. Cornstarch works just as great in this recipe--the difference is that the Instant Clearjel option will be slightly thicker and glossier, and unused compote made with cornstarch can separate slightly the longer it sits in the fridge--simply stir before using.