Blueberry Vanilla Compote – Thick Filling for Cakes Recipe
This Blueberry Vanilla Compote Recipe is an easy, 5 ingredient recipe that is thick and glossy, making it perfect for filling cakes, macarons, cheesecakes, pavlovas or even just adding to yoghurt for a fruity sweet treat. In this recipe, I used fresh blueberries but you can also use frozen. This compote keeps for up to 1 week in the fridge and can be frozen for up to 3 months
So how do I make this Blueberry Compote from scratch?
This cake filling comes together so easily in just a few easy steps. Begin by adding the blueberries, sugar, vanilla and 150 grams water to a large deep pan or saucepan. Mix together. Cook for 5-10 minutes on a medium heat until the berries soften and start to burst.
Mix the cornflour with the remaining 50 grams water until smooth. Pour the cornflour slurry into the pan and mix immediately. Cook on a medium heat for 4-5 minutes, stirring often, until the compote has thickened significantly. Transfer to an airtight container and allow to cool at room temperature before storing in the fridge for up to 5 days.
Frequently Asked Questions
You can use either, they will both work for this recipe.
They are similar, in that they have similar ingredients however a coulis is usually very smooth where a compote can be chunky.
While this compote is thick and glossy and has a similar texture to jam, it is a lot less sweet than a regular jam. Jam uses sugar to thicken it while this compote uses cornflour. Because we use cornflour we can make a compote that isn’t as sweet so you can use more for extra blueberry flavour.
It’s possible you haven’t cooked it enough. The cornflour should be cooked for 4-5 minutes on a medium heat to thicken the juices and water. The compote will also thicken a little as it cools.
Yes, absolutely. This compote can be frozen for up to 6 months in an airtight container. To defrost, leave at room temperature for 3-4 hours before using.
For Cake Recipes you could fill with this Blueberry Compote, check out my Cake Category, here.
Maybe you want to take a peek at more Dessert Recipes? You can check out my Dessert Category, here.
Blueberry Compote – Thick Filling for Cakes
Equipment
- 1 saucepan or deep sided pan
- 1 Wooden Spoon or Rubber Spatula
- 1 Small Bowl
- 1 spoon or fork
Ingredients
- 250 grans blueberries fresh or frozen
- 60 grams sugar
- 200 grams water
- 12 grams cornflour
Instructions
- In a saucepan or deep sided pan, add the blueberries, sugar and 150 grams water.
- Cook on a medium heat for 10-15 minutes, stirring often, until the blueberries start to soften and burst.
- In a small bowl, add the cornflour anf 50 grams of water. Whisk briskey with a spoon or fork until the cornflour completely dissolves.
- Add the cornstarch slurry and mix together until combined.
- Continue cooking on a medium heat, stirring often, for another 4-5 minutes until thickened.
- Remove from the heat and allow to cool before using or transferring to an airtight container for storage. Leftovers may be stored in the fridge for up to 5 days.
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