Blueberry Cake Filling
This fresh blueberry cake filling tastes AMAZING! Spread it between two layers of cake, use it as a pie filling, or use it as a topping for yummy cupcakes.
Servings: 4 cups
Calories: 233kcal
Equipment
- Microplane grater
Ingredients
- 500 g fresh blueberries
- 2 tablespoon unsalted butter
- ½ cup white sugar
- 250 ml water + 2 tablespoon for the cornstarch
- 2 tablespoon cornstarch
- pinch of salt
- 2 tablespoon lemon juice
- 2 teaspoon lemon zest
Instructions
- Whisk cornstarch with 2 tablespoons of water together in a small bowl and set it aside.
- 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.
- Pour the cornstarch mixture into the pan and cook on medium heat for 2-3 minutes until the mixture begins to bubble and thicken.
- Remove from the heat and add the lemon juice and zest.
Notes
This recipe yields about 4 cups of filling, perfect for stuffing a 22cm two-layer cake or making a 22cm pie.
Nutrition
Serving: 1cup | Calories: 233kcal | Carbohydrates: 49g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 151mg | Fiber: 4g | Sugar: 38g | Vitamin A: 68IU | Vitamin C: 16mg | Calcium: 14mg | Iron: 1mg