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Blueberry Filling
Yield: 2 cups
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!
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
Store blueberry filling in an airtight container in the refrigerator for up to 2 weeks.
This recipe makes enough to fill about 2 dozen cupcakes or a 3-layer 7-inch or 8-inch round cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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