This easy Blackberry Compote recipe is made with just 4 ingredients and is perfect as a filling for cakes and cupcakes or as a sauce for desserts. This homemade blackberry compote is quick to make and packed with fresh berry flavour.
If you love blackberries, you can't miss trying this Lemon and Blackberry Bundt Cake!
Why This Blackberry Compote Recipe Works
- Recipe name: Blackberry Compote
- Ready in: 30 minutes
- Serves: 1 cup
- Main ingredients: Fresh or frozen blackberries, sugar, lemon zest, and juice.
- Perfect for: Filling cakes and cupcakes or using as a sauce over desserts.
- Why I love it: This easy recipe helps you make the most of berry season in so many different ways! This easy blackberry compote can be used as a blackberry filling for cakes, cupcakes, or as a blackberry sauce for desserts.
- Calories: 291kcal
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This easy blackberry compote is perfect for filling cakes and cupcakes, but it is also amazing drizzled over pancakes or desserts like panna cotta. Try it with these South African Cinnamon Pancakes, or spoon it over this Bailey's Panna Cotta, or use it to fill these Heart Jam Cookies.
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Key Ingredients
- Fresh blackberries-The filling is made from fresh blackberries. If you can't find fresh blackberries, frozen ones will also work.
- Castor sugar - Use superfine sugar for this recipe.
- Lemon juice - This recipe recommends fresh lemon juice rather than bottled lemon juice.
See the recipe card for full information on ingredients and quantities.
Variations
If you can't find blackberries, you can make this recipe using other fresh berries like blueberries, raspberries, and even strawberries. Try this Raspberry Cupcake Filling or this Strawberry Filling for Cakes.
If you are looking for Easy Cupcake Recipes from Scratch to try with this compote, I have so many! Don't miss these Vanilla Cupcakes without Butter or these Chocolate Fudge Cupcakes.
Adding fruit compotes to Simple Buttercream Frostings for Homemade Cakes is also a wonderful way to use fresh fruits in bakes. This Classic Vanilla Bean Buttercream would be amazing with this blackberry compote swirled through it.
How to Make Blackberry Compote
- Step 1: Add the fresh blackberries, caster sugar, lemon juice, and zest to a small saucepan set over medium-high heat. Allow the fruit to soften and the sugar to melt.
- Step 2: As the compote cooks, the berries release their water, which evaporates, and the filling thickens. Make sure the mixture is not catching at the bottom of the pan. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down a little, if needed.
- Step 3: Once the compote has thickened, remove the filling from the stovetop and pour it into a glass jar. Allow it to cool to room temperature.
- Step 4: Once cooled, add the compote as a filling or sauce for cakes and cupcakes. Enjoy!
Top Tips
- Keep the heat medium-high so you don't burn the filling as it cooks.
- Allow the filling to cool completely before using it in your cooled cupcakes.
- Measure the ingredients accurately using a kitchen scale.
Blackberry Compote FAQs
Absolutely! You may need to cook the filling longer, as frozen fruit has a higher water content.
I love a chunky berry filling that keeps the seeds, but you may prefer a smooth compote. After the filling is cooked, blend it in a food processor and pass it through a fine mesh strainer to remove the seeds.
Once the compote is cooled, but you aren't quite ready to fill your cakes or cupcakes, store it in an airtight container or a small bowl covered with plastic wrap in the fridge for up to 4 days. You can freeze this recipe for up to three months. Thaw the filling properly before using it in your bakes.
If you are using this recipe to fill cupcakes, you will need disposable piping bags or a pastry bag and a cupcake corer to remove the centre of the cupcakes. If you don't have these pieces of equipment, you can use a small knife to cut the middle out of the cupcake and a teaspoon to fill it.
You can use it as a blackberry sauce for desserts or as a blackberry filling for cakes or cupcakes. It is also delicious spread onto scones or spooned onto cheesecakes like this Baked Lemon Cheesecake.
More Baking Recipes with Berries
I hope this blackberry compote recipe inspires you to use more fresh fruit in your bakes for flavour and colour! If you're still not sure how to use this recipe, then keep it simple with this Vanilla Buttercream Birthday Cake and use it to sandwich the cake layers together.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at these Coffee & Chocolate Ganache Sandwich Cookies!
📖 Recipe
Blackberry Compote
Ingredients
- 300 g blackberries
- 40 g caster sugar
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
Instructions
- Add the fresh blackberries, castor sugar, lemon juice, and zest in a small saucepan set over medium-high heat. Allow the fruit to soften and the sugar to melt.
- As the compote cooks, the berries will release their water content, which will evaporate, and the filling will thicken. Make sure the mixture is not catching at the bottom of the pan. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help it break down a little, if needed.
- Once the compote has thickened, remove the filling from the stovetop and pour it into a glass jar. Allow it to cool to room temperature.
- Once cooled, you can add the compote as a filling or sauce for cakes and cupcakes. Enjoy!
Notes
- The berries will break down as they cook, so you don't need to worry too much about breaking them up with a spatula.
- If you'd prefer a smooth sauce rather than a chunky compote, you can use a fine mesh sieve to remove the seeds after the compote is done cooking and cooling.
Mel says
Delicious on fresh toast!!