Easy Blueberry Compote Cake & Cupcake Filling

This bakery recipe makes a simple blueberry compote cake and cupcake filling that is bursting with fresh blueberry flavor.

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INGREDIENTS

– Cornstarch or Instant Clearjel – Sugar – Frozen Blueberries – Lemon Juice Full ingredients

Step-by-step instructions!

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But here's the bakery secret - it's made with frozen blueberries so you can make it all year round!

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Whisk the sugar and your choice of cornstarch or instant clearjel together in a small bowl. Set aside.

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Combine the frozen blueberries and lemon juice in a nonstick skillet or saucepan.

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If you're using cornstarch, add the cornstarch/sugar mixture to the pan of frozen fruit and lemon juice and stir.

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Cook on medium heat until the blueberries are fully thawed and the liquid begins to simmer.

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Cook for about 10-15 minutes as the mixture boils, scraping the pan frequently with a sturdy spatula.

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