Blueberry Compote

This blueberry compote is thick, glossy, and packed with real blueberry flavor, with a touch of lemon to keep it bright and perfectly balanced.

This blueberry compote recipe is a simple fruit filling made with blueberries, sugar, and lemon juice, ideal for cakes, cupcakes, cheesecakes, and layered desserts.

I use this blueberry filling regularly in my baking because it holds its texture once chilled, making it perfect for cake layers, frostings, and pastry fillings.

Why you'll love this recipe

• Perfect cake filling – Thick enough for layer cakes and cupcakes, no leaking or soggy layers.
• Pure blueberry flavor – Bright, fruity taste with lemon just to balance, not overpower.
• Fast & versatile – Ready in minutes and works as a cake filling, topping, or blueberry sauce.

Ingredients You Need

You need these ingredients to make blueberry compote:

• Blueberries – Fresh when in season, or frozen year-round.
• Sugar – Just enough to balance the natural tartness.
• Lemon juice (and zest) – Brightens the flavor and helps the compote keep well.
• Cornstarch (optional) – Use a small slurry if you need a thicker cake filling.

Tips for this recipe

• Use small blueberries for even cooking and better texture.
• Don’t overcook – simmer just until thickened to keep the fruit juicy.
• Add a cornstarch slurry if you need a thicker, cake-ready filling.
• Taste and adjust with a little sugar or lemon if needed.
• Cool completely before using it between cake layers.

How to Make Blueberry Compote

Place all ingredients, fresh or frozen blueberries, sugar, lemon juice and lemon zest in a small saucepan.

Cook over medium heat until boiling, then reduce heat to low and cook for about 10 minutes, stirring occasionally, until a thick texture is obtained, with bits of blueberry remaining.

Serve warm, or leave to cool slightly before transferring to a mason jar with a lid and placing in the fridge.

Serving Suggestions

• Buttercream mix-in – Blend into mascarpone or buttercream for a fruity frosting.
• Cake filling – Perfect between sponge cake layers, cheesecakes, or cupcakes like this blueberry cake.
• Pancakes or waffles – Spoon it warm over breakfast.
• Yogurt or oatmeal – Swirl in for a fruity boost.
• Cheesecake topping – A glossy finish for classic or mini cheesecakes.
• Ice cream topping – Delicious cold over vanilla or lemon ice cream.

Storage

• Fridge – Store in an airtight container for up to 5 days.
• Freezer – Freeze for up to 2 months; thaw overnight in the fridge.

Recipe Variations

• Vanilla blueberry compote – Add vanilla extract or vanilla bean seeds.
• Refined sugar–free option – Use honey or maple syrup instead of sugar.
• Mixed berry compote – Add raspberries or strawberries with the blueberries.

This compote works beautifully as a filling for blueberry cupcakes or between the layers of a blueberry cake.

Recipe Questions

How do you thicken blueberry compote?

Simmer a little longer to reduce the liquid, or add a small cornstarch slurry (cornstarch mixed with cold water) at the end of cooking.

More filling recipes

• Strawberry compote
• Raspberry compote
• Apple compote

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

Print