Blueberry Cake Filling

If you are looking for a yummy homemade cake filling recipe, this blueberry cake filling is super quick, simple, and easy to prepare.

What I really like about this blueberry cake filling is that it is fresh and tastes AMAZING!

I usually spread it between two layers of cake, use it as a pie filling, or use it as a topping for yummy cupcakes.

Blueberry Cake Filling

This cake filling has an interesting combination of a sweet and tart taste and a perfect consistency—not too thick or thin!

It is also quite versatile and can be used in making cakes and pies or as toppings for ice cream. This filling allows you to get a taste of blueberry with every bite of your favorite baked goods. 

I usually make this recipe with fresh blueberries when they are in season and with frozen blueberries for the rest of the year.

Ingredients

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

Blueberries: I use fresh blueberries whole however, if you them less bulky chunks, you can cut them into smaller pieces.

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.

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

Expert Tips!

• Cook the blueberry sauce until it thickens to prevent the filling from being too watery. A runny filling makes cakes or pies soggy.
• 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.
• When the mixture is 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: I 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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