Easy Blueberry Compote Cake & Cupcake Filling

subheading: Thickener Ingredients:

2 Tablespoons Cornstarch or 2 ½ Tablespoons instant clearjel (See Note # 1 for the differences)

100 grams (½ cup) Sugar

subheading: Remaining Compote Ingredients:

8 ounces (227 grams, around 2 cups) Frozen Blueberries (I love frozen wild blueberries for their small size, but any frozen unsweetened blueberries will work great)

1 ½ Tablespoons Lemon Juice (I use bottled)

Directions at amycakesbakes.com

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