Blueberry Cake Filling

This homemade blueberry cake filling has a sweet, fruity flavor and the perfect consistency — not too thick or runny. It is easy to make and works beautifully between cake layers, as pie filling, inside cupcakes or over pancakes.

Blueberry Cake Filling

I love how easy this blueberry filling is to make. It comes together quickly on the stovetop and works beautifully in so many desserts.

This recipe makes about 4 cups of blueberry cake filling. I used it to fill a 22cm two-layer cake, and it was just the right amount. If you are using it between cake layers, make sure the filling is completely cooled before spreading it over the cake.

This homemade blueberry filling also works beautifully in cupcakes, pies, and even over pancakes, waffles or ice cream.

Ingredients

Complete information on ingredients and quantities is in the recipe card at the end of the post.

• Blueberries: I like using fresh blueberries when they are in season because they give the filling a lovely fresh flavor.

Frozen blueberries also work well, but I recommend reducing the water slightly because frozen berries release more liquid.

• Butter: I use unsalted butter, it enhances the flavor of the filling.
• White sugar: My sweeter agent.
• Cornstarch: It helps to thicken the mixture. Using cornstarch in this recipe works well to thicken your filling and create a filling that is not too watery. You may use clear jel as a substitute for cornstarch.
• Lemon juice and zest: It enhances the taste of the filling by bringing out the flavor of the berries. Either fresh or bottled lemon juice can be used.
• Water: In this recipe, I use 250ml water; however, if you use frozen blueberries, I highly recommend using just 200ml water.

How To Make Blueberry Cake Filling?

One: Whisk cornstarch with 2 tablespoons of water together in a small bowl and set it aside.

Tip: Ensure that you carefully and thoroughly whisk the water and cornstarch together to prevent lumps from forming in the filling.

Two: In a saucepan, add blueberries and butter over medium heat and cook for 1 minute, then add the sugar, water, and salt to the pan and stir them together.

Tip: Note that the filling will look very watery as the sugar melts. Stir the mixture constantly while cooking on low heat to prevents the fruits from burning.

Three: Pour the cornstarch mixture into the pan and cook on medium heat for 2-3 minutes until the mixture begins to bubble and thicken.

Four: Remove from the heat and then add the lemon juice and zest. I like adding the lemon juice and zest at the end so the filling keeps its fresh citrus flavor.

Tip: Add lemon juice or zest after the mixture has cooked because the cornstarch does not combine very well with acidic ingredients.

Expert Tips!

• Also, avoid overcooking the berries, so the cornstarch does not become lumpy. If there are lumps in your mixture, add water and cook to the appropriate consistency.
• Allow the filling to cool off completely before spreading it over the cake.
• If the mixture become too thick after it has been in the refrigerator for a while, stir or heat it briefly to achieve an appropriate consistency that makes the filling easy to spread.

Storing: Store it in the fridge in a glass jar for up to 4 days. I don't recommend freezing it, though, as it becomes runny and mushy once defrost.

Use It For

• Cheesecake topping
• On top of ice cream or cupcakes
• To make tarts and pies
• Between a double-layered cake, like in the above photo.
• Pancake and waffle topping
• Yogurt topping

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