Blueberry Cake Filling
This blueberry cake filling recipe is perfect for cakes, blueberry cinnamon rolls, and blueberry custard pie. It’s thick and flavorful, with a gorgeous color, and can be made with fresh or frozen blueberries.
About this blueberry cake filling
The blueberry flavor in this filling is enhanced with a little lemon juice, sugar, vanilla and a pinch of salt.
It’s quite a chunky sauce, full of bursts of berries. I thicken it with cornstarch and it sets up beautifully once cooled, so you can spread it between cake layers without it seeping or sliding.
A peek at some of the key ingredients
Method
- Whisk the cornstarch with the water into a slurry and set aside.
- In a saucepan add everything except the cornstarch slurry.
- OWarm this up over medium-low heat, stirring regularly as the mix begins to warm and the berries release their juices.
- Once the mixture is simmering, pour in the slurry and stir continuously. It will begin to thicken immediatly.
- Let it boil for a minute, stirring continuously, before taking it off the heat. The cornstarch must be cooked through properly, or the filling can lose its thickness.
- As the mixture is cooling, cover it with plastic wrap, gently pressing it on the mixture. This stops a skin from forming.
- Once cooled to room temperature, store in the fridge in an airtight container until needed.
Storing
This blueberry cake filling can be stored in an airtight container for up to three days in the refrigerator.
Freezing blueberry cake filling
Cake filling made with cornstarch can become spongy or split when defrosted. You can rectify this by reheating the cake filling once it has been defrosted and whisking until it thickens again. If it’s not thickening, add in an extra 1/2 tablespoon of cornstarch mixed with 3/4 Tablespoon water.
Uses for blueberry cake filling
This cake filling is perfect for –
- Sandwiching in between layers of vanilla cake to turn it into a blueberry cake recipe, or add it to this lemon curd cake.
- Use it in blueberry hand pies.
- Blueberry cupcake filling – Use it as the center of vanilla cupcakes to make filled cupcakes! Use a cupcake corer or small knife to scoop the center of each cupcake out and then fill the middle with blueberry filling. Then top with your favorite frosting
- Rolled up in sweet dough to make blueberry cinnamon rolls!
- Sandwiched in a blueberry Swiss roll cake.
More cake fillings and compotes
Blueberry Cake Filling
Ingredients
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 450 g blueberries fresh or frozen
- 70 g granulated sugar can be decreased if blueberries are very sweet or increased if tart
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest optional
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a small bowl combine 2 tablespoons of cold water with the cornstarch. Mix it into a slurry. Set aside. 2 Tablespoons cornstarch , 2 Tablespoons water
- In a medium saucepan add the blueberries, sugar, lemon juice, zest, vanilla, and salt. 450 g blueberries, 70 g granulated sugar, 1 Tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Place the saucepan over medium-low heat and stir gently as the mixture begins to warm up and the blueberries release their juices
- Once the mixture has come to a simmer, pour in the slurry and stir continuously as it thickens and becomes jelly-like and loses its cloudy appearance. Let it boil for around 1 minute, stirring continuously, before taking it off the heat. The cornstarch must be cooked through properly, or the filling can lose its thickness.
- Tip into a bowl. As the mixture is cooling, cover it with plastic wrap, gently pressing it on the mixture. This stops a skin from forming.
- Once cooled to room temperature, store in the fridge in an airtight container until needed.
This just straight up the best filling for my I’m sorry honey can we please have s-x pie!! I use blueberries and blackberries and cherries. I swear you would want to sleep with me too after you taste my variation of this recipe. The best pie period!!!!
You forgot to say when to add the lemon zest.
thanks for letting me know! fixed now 🙂