I’ve made fillings for cupcakes before but never realized what I was making. HAHA I guess they’re called compote… which is technically a mixture of water and fruit in a sugar syrup. D’uh. That’s what I make. With that said, I thought I’d start blogging the compotes separately from the cupcakes or scones I’m using it for since it can be used in so many ways!
This blueberry compote would be excellent over ice cream, on pancakes or waffles or even mixed into yogurt! YUM! You can store it in the refrigerator for about a week so it’ll last for lots of breakfast and desserts! Since you can serve it either warm or cold, the possibilities are endless!
- 4 cups frozen blueberries
- ½ cup sugar
- ¼ cup water
- 1 Tbsp corn starch
- 1 lemon, juiced and zested
- In a medium pot over medium heat, whisk together the water, lemon juice & zest, sugar and corn starch until all the clumps are out.
- Add 1 cup of blueberries and cook for 6-7 minutes or until the mixture has slightly thickened and the blueberry skins have broken open. Stir frequently.
- Add the remaining blueberries and cook an addition 5 minutes or until the blueberries have cooked through. Stir occasionally. You don’t want the second half of the blueberries to break down as much as the first cup.
- Cool to room temperature and refrigerate until use -OR- serve warm over pancakes, waffles, scones, etc.