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
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.
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.
Store in an airtight container in the refrigerator for up to 2 weeks!
- Medium saucepan
- 16 oz frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
- 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.