Blueberry Compote - Thick Filling for Cakes
Easy 4 ingredient fruit compote made with blueberries. Perfect for filling cakes, macarons, pavlovas, cupcakes etc. or serving with pancakes or yoghurt etc.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.