Blueberry Filling
Homemade blueberry filling is great for cakes and cupcakes. With only 5 ingredients, this recipe comes together in less than 10 minutes! This filling is incredibly versatile and tastes so much better than store-bought filling!
Ingredients for Blueberry Filling
- Frozen blueberries: I love using frozen blueberries to make this recipe. The blueberries are flash frozen at the peak of freshness, so you will get great blueberry flavor year round. I don’t recommend using fresh blueberries as there may not be enough liquid for the filling.
- Granulated sugar: For sweetness.
- Lemon juice: Brightens the flavor of the blueberries. Fresh is best.
- Cornstarch + water: Creates a slurry that thickens the filling.
How to Make Blueberry Filling
- In a saucepan, combine frozen blueberries, granulated sugar, and lemon juice over medium-low heat on the stove.
- Simmer until the blueberries have softened and the mixture begins to bubble. Stir occasionally to prevent burning.
- In a small bowl, mix together cornstarch and water.
- Add the cornstarch slurry to the blueberry mixture and immediately stir to combine. Remove from the heat once the liquids have thickened.
- Allow the filling to cool to room temperature before transferring to a bowl and chilling in the fridge for at least one hour before use.
How to Use Blueberry Filling
Cake filling
Stack your cake layers with buttercream frosting and blueberry filling! It pairs well with vanilla cake, lemon cake, and white almond cake!
Cupcake filling
Fill cupcakes or drizzle over the top of frosted cupcakes. It would pair well with vanilla, lemon, or white almond cupcakes!
Homemade pie filling
Use as homemade blueberry pie filling. You may need to double the recipe! Simply spoon the blueberry filling into a prepared pie crust and bake!
Sauce for drizzling
Use as a blueberry sauce for cheesecakes, angel food cake, pound cake, or vanilla ice cream.
Breakfast
Add amazing flavor to your breakfast by spooning over French toast, pancakes, waffles, yogurt, oatmeal, or use in homemade pop tarts and hand pies! I love spreading cream cheese on blueberry muffins and adding a bit of blueberry filling!
Switch it up
Can you use this same recipe with raspberries, strawberries, or blackberries? YES! Simply replace the blueberries with any of these berries to make a delicious homemade filling.
Storage
Store in an airtight container in the refrigerator for up to 2 weeks!
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Blueberry Filling
Equipment
- Medium saucepan
Ingredients
- 16 oz (454 g) frozen blueberries
- ¼ cup (50 g) granulated sugar
- 1 tbsp (15 g) lemon juice
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 g) water
Instructions
- In a medium saucepan, combine frozen blueberries, granulated sugar, and lemon juice.
- Cook over medium-low heat stirring occasionally until the mixture is bubbling and the blueberries soften.
- In a small separate bowl, mix together the cornstarch and water until smooth.
- Turn the heat to low. Add the cornstarch slurry to the blueberries while mixing until well combined and thickened. Remove the sauce pan from the heat.
- Transfer the blueberry filling to a heat-proof bowl and cool to room temperature. Chill the blueberry filling for at least two hours before use.
Notes
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I made this reciepe with fresh blueberries that I had in the fridge for awhile. Because they were fresh I used less cornstarch and water. One tablespoon of water and tablespoon of cornstarch. It came out perfectly. I have some leftover. I will take you’re advice and keep it airtight for next weekend.
Hi Deborah! So glad to hear you enjoyed the recipe and that the adjustments worked out well for you!
I only have fresh blueberries. Will that work at all?
Hi there! You could use fresh blueberries, however, you may need to add a bit of water to the recipe. The frozen blueberries have a bit more moisture when they are cooked, so adding a little water can compensate for that. You may need to add between 1/4 to 1/2 cup of water to the recipe.
This recipe is really delicious BTW. I’m just curious about if it can be frozen 😋
Hello! Glad you enjoyed the recipe! I have tried freezing it before and I didn’t love the way it came out when it was thawed out. The texture just wasn’t as perfect as when it was fresh.
Can this be made with sugar free subsitute? Looks delicious, blueberries are one of my favorite.
I haven’t tested that personally, but I don’t see why that wouldn’t work! Let me know if you give it a try!