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.
Notes
This makes around two cups of filling. Double the recipe to fill a 9' pie.
Both US customary and metric measurements are provided. Use the toggle on the recipe card to switch between the two.
Nutrition
Serving: 1servingCalories: 60kcalCarbohydrates: 15gProtein: 0.3gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 59mgPotassium: 37mgFiber: 1gSugar: 12gVitamin A: 24IUVitamin C: 5mgCalcium: 3mgIron: 0.1mg
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