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.


– Frozen blueberries thawed with excess liquid drained – Granulated sugar – Fresh lemon juice – Cornstarch – Water

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 Stir the cornstarch with the water until the cornstarch is fully dissolved.  Whisk the cornstarch mixture into the blueberry mixture. Continue to lightly simmer in the saucepan, whisking constantly, This allows the mixture time to thicken.

TIPS FOR USING THE BLUEBERRY CAKE FILLING IN A LAYERED CAKE 1Use 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

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.

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