Discover how to make a delightful homemade blueberry cake filling that pairs perfectly with vanilla or lemon-flavored cakes. This easy-to-make recipe utilizes fresh or frozen blueberries, offering a burst of fruity goodness in every bite. Learn how to prepare this versatile filling, which can be frozen for later use and enjoyed throughout the year.
If you're a fan of blueberries and love baking, then this homemade blueberry cake filling is a must-try. Bursting with the natural sweetness of fresh or frozen blueberries, this easy-to-make filling adds a delightful touch to any vanilla or lemon cake. Whether you're baking for a special occasion or simply craving a fruity treat, this recipe is your ticket to a mouthwatering cake experience. Plus, the best part is that you can make a big batch and freeze it for later, ensuring a ready-to-use supply of blueberry goodness all year long.
Making homemade blueberry cake filling is surprisingly simple and requires only a handful of ingredients. Start by gathering your choice of fresh or frozen blueberries, sugar, lemon juice, and cornstarch. If you're lucky enough to have access to fresh blueberries during the peak season, feel free to use those for an extra burst of flavor. However, frozen blueberries work just as well and can be used any time of the year. This flexibility allows you to enjoy the taste of summer even during the colder months.
To create the blueberry cake filling, begin by combining the blueberries, sugar, and lemon juice in a saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. As the blueberries release their natural juices and the sugar melts, your kitchen will be filled with the irresistible aroma of sweet berries. Next, in a separate bowl, whisk together the cornstarch with a little water to create a slurry. This slurry will thicken the filling and give it a luscious, jam-like consistency.
Once the blueberry mixture has reached a simmer, pour in the cornstarch slurry while continuously whisking. Watch as the magic happens—the filling will start to thicken before your eyes. Keep stirring gently for a few more minutes until the mixture reaches your desired consistency. Remember that the filling will continue to thicken as it cools, so don't worry if it seems a bit runny at first. Once ready, remove the saucepan from the heat and let the filling cool completely before using it in your cakes. You can also transfer it to airtight containers and store it in the freezer for future baking adventures for the blueberry lover.
We love using this recipe in our Lemon Blueberry Cake, as a filling in blueberry cinnamon rolls or blueberry pie, swirl into a blueberry coffee cake, and many more easy bake desserts. If you love this recipe make sure to check out our strawberry cake filling, peach cake filling, and apple pie filling.
WHAT WILL I NEED TO MAKE THIS BLUEBERRY CAKE FILLING RECIPE?
- Frozen blueberries, thawed with excess liquid drained. I love to use the frozen wild blueberries as they have a more concentrated flavor.
- Granulated white sugar- A half cup of honey or maple syrup can be used as a replacement for the sugar however the filling may not thicken up as much.
- Fresh lemon juice- Freshly squeezed lemon juice is better than the bottled lemon juice for this recipe, however bottled will work. The rich citric acid in the fresh juice helps balance out the sweetness of the berries and sugar.
- Cornstarch- A good alternative to cornstarch in this recipe is tapioca flour. Regular all purpose flour will not work as it gets too clumpy.
- Water
To make this Blueberry Cake Filling, you will need the following supplies:
- measuring cups and spoons of various sizes
- medium saucepan
- whisk
- medium bowl
- food-safe plastic wrap
- spatula
- mesh strainer (optional)
INSTRUCTIONS
STEP ONE- Cook down the blueberries.
Place thawed blueberries, sugar and lemon juice in a medium saucepan and stir to mix. Heat mixture over medium-low heat until the mixture starts to lightly simmer. Whisk the mixture constantly so it doesn’t burn.
STEP TWO- Thicken
In a small bowl, stir the cornstarch with the water until the cornstarch is fully dissolved. Whisk the cornstarch mixture into the blueberry mixture. Whisk this together until well blended. Continue to lightly simmer in the saucepan, whisking constantly, for 1 minute. This allows the mixture time to thicken. Remove the saucepan from the heat. Allow blueberry cake filling to cool to room temperature before moving to the next step. Place room temperature blueberry cake filling into a medium bowl and cover with food-safe plastic wrap. Press the food-safe plastic wrap down against the top of the cake filling. Doing this helps to prevent the cake filling from developing a thicker top layer.Place the blueberry cake filling into the fridge for at least 12 hours or overnight. This is important so that the cake filling has a chance to thicken before using in your cake.
TIPS FOR USING THE BLUEBERRY CAKE FILLING IN A LAYERED CAKE
- Use the blueberry cake filling in a 3-layer cake (3 layers of cake with two layers of filling). If the filling still has too much liquid for your liking, you can strain a little bit of the excess liquid (do not strain all of the liquid out though).
- When placing the blueberry cake filling on top of one of the cake layers, start with a ring of frosting around the outer edge of the cake layer. This helps to keep the cake filling in place so it doesn’t drip out the sides of the cake and get mixed into your frosting. You can also add a thin layer of frosting on the top of the cake layer too, if desired.
- Refrigerate cake for at least an hour before serving.
- The cake and filling should be kept in the refrigerator. The cake can be stored in the refrigerator (wrapped well in food-safe plastic wrap) for up to 3 days.
- Leftover blueberry cake filling can be kept in a sealed food safe container in the fridge for up to a week.
HOW TO FREEZE FRUIT FILLING FOR LATER USE
- Once the filling has cooled, transfer to an airtight container or freezer-safe bags. Leave a little space at the top of the containers for expansion during freezing.
- Label the containers with the date and contents, and then place them in the freezer. The blueberry cake filling can be stored in the freezer for up to 6 months.
- When you're ready to use the frozen blueberry cake filling, simply thaw it in the refrigerator overnight or on the countertop at room temperature. Give it a good stir before using it in your cakes or other desserts.
BLUEBERRY FILLING RECIPE ADDITIONS AND SUGGESTIONS
While we have used this base filling recipe in many recipes and we think it's fabulous on it's own, you can always add complimentary ingredients to accentuate the flavors! Here are some additions we have tried-
Lemon Zest- The lemon juice in the recipe helps balance out the sweetness of the berries and sugar mixture , but adding lemon zest gives it a bit of a delicious floral taste.
Extract- Vanilla extract or vanilla bean is a great way to add sweetness and flavor. A dash of almond extract is a wonderful addition too.
Cake- Use the filling with a white cake, chocolate cake, or yellow cake mix. We love to combine it with a silky cream cheese frosting or rich lemon flavor frosting.
FAQ's
Can I use fresh blueberries for this recipe instead of frozen?
Yes either fresh or frozen blueberries will work for this homemade recipe. Frozen blueberries are picked during peak season so they are usually nice, plump and sweet. If you can find nice looking fresh blueberries (check for moldy or wrinkly blueberries that are starting to become dehydrated then throw those out) then fresh blueberries will work just fine in this recipe.
There are chunks of cornstarch in my mixture. What went wrong?
The cornstarch must be fully mixed and dissolved in the room temperature water before whisking it into the hot mixture. If you try to add cornstarch directly to the hot mixture, it will clump up. Also, be sure to only simmer the mixture for 1 minute after adding in the cornstarch. If the blueberry cake filling is simmered for longer than a minute after adding the cornstarch mixture, the cornstarch will start to clump up.
The filling just falls out of the cake when I cut it. What went wrong?
The filling must set in the fridge for at least 12 hours before adding to the cake. This refrigerated rest time gives the filling time to thicken up. If after 12 hours in the fridge the filling still looks like it has too much liquid, you can strain some of that excess liquid out. Be sure to let the cake cool completely before adding on the blueberry cake filling. Adding filling onto warm cake layers will result in soggy cake. Also be sure to refrigerate the cake for at least an hour (after filling the cake and decorating it) before slicing.
How can I cut this cake without pushing the filling out?
Start with a nice sharp knife for slicing cake. Before slicing the cake, run the knife under hot water (wiping off excess water). Do this before each slice. A hot clean knife should cut through the cake easily without having too apply too much pressure.
How long can I store the blueberry cake filling in the freezer?
When stored in airtight containers, the blueberry cake filling can be kept in the freezer for up to 6 months. This means you can make a large batch, freeze it, and have a ready-to-use supply of delicious blueberry filling throughout the year.
Can I use this filling for other desserts besides cakes?
Absolutely! While this blueberry cake filling is perfect for layering between cake layers, it can also be used in various other desserts. Try spreading it on toast, using it as a topping for pancakes or waffles, or even swirling it into yogurt or ice cream for a fruity twist. Get creative and explore the many delicious possibilities! You can also this blueberry recipe as a pastry filling (think turnovers), pie filling, or even a cupcake filling!
MORE BLUEBERRY RECIPES WE THINK YOU'LL LOVE
- 4 cups frozen blueberries thawed with excess liquid drained
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
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Place thawed blueberries, sugar and lemon juice in a medium saucepan and stir to mix.
-
Heat mixture over medium-low heat until the mixture starts to lightly simmer. Whisk the mixture constantly so it doesn’t burn.
-
In a small bowl, stir the cornstarch with the water until the cornstarch is fully dissolved.
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Whisk the cornstarch mixture into the blueberry mixture. Whisk this together until well blended. Continue to lightly simmer in the saucepan, whisking constantly, for 1 minute. This allows the mixture time to thicken.
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Remove the saucepan from the heat. Allow blueberry cake filling to cool to room temperature before moving to next step.
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Place room temperature blueberry cake filling into a medium bowl and cover with food-safe plastic wrap. Press the food-safe plastic wrap down against the top of the cake filling. Doing this helps to prevent the cake filling from developing a thicker top layer.
-
Place the blueberry cake filling into the fridge for at least 12 hours or overnight. This is important so that the cake filling has a chance to thicken before using in your cake.
-
Use the blueberry cake filling in a 3-layer cake (3 layers of cake with two layers of filling). If the filling still has too much liquid for your liking, you can strain a little bit of the excess liquid (do not strain all of the liquid out though).
-
When placing the blueberry cake filling on top of one of the cake layers, start with a ring of frosting around the outer edge of the cake layer. This helps to keep the cake filling in place so it doesn’t drip out the sides of the cake and get mixed into your frosting.
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Decorate cake as desired.
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Refrigerate cake for at least an hour before serving.
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The cake and filling should be kept in the refrigerator. The cake can be stored in the refrigerator (wrapped well in food-safe plastic wrap) for up to 3 days.
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Leftover blueberry cake filling can be kept in a sealed food safe container in the fridge for up to a week.
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