Easy Blueberry Cake Filling
This homemade blueberry cake filling is easy to make and thick enough for cakes, cupcakes, and more. Made with fresh or frozen blueberries!
Servings 1 cup, approximately
Ingredients
- 6 oz fresh or frozen blueberries (170g) (no need to thaw)
- ⅓ cup granulated sugar (70g)
- 1 tablespoon lemon juice (15ml)
- 1 tablespoon cornstarch (8g)
- 2½ tablespoons water (37.5ml)
Instructions
- Combine all ingredients in a medium saucepan.6 oz fresh or frozen blueberries (170g), ⅓ cup granulated sugar (70g), 1 tablespoon lemon juice (15ml), 1 tablespoon cornstarch (8g), 2½ tablespoons water (37.5ml)
- Cook over medium-low heat, stirring until the mixture begins to bubble and the blueberries start to soften, about 3–5 minutes.
- Reduce heat to low and simmer for another 5 minutes, stirring constantly, until the mixture thickens. Use a spatula to gently mash some of the blueberries as it cooks. You'll know it's ready when you can drag the spatula across the bottom of the saucepan and the filling briefly holds the separation before flowing back together.
- Transfer the filling to a heatproof bowl and allow it to cool to room temperature.
- Refrigerate for at least 1 hour before using. It will thicken a bit as it cools.
- Enjoy!
Notes
Tips for Success
- No need to thaw frozen berries.
- While cooking, gently mash a few blueberries for a nice mix of whole berries and sauce.
- Chill for at least an hour before using in cakes.
- For freezing, arrowroot holds up better than cornstarch—reheat and whisk if the texture changes.
- Too runny? Simmer longer or add more cornstarch.
- Too thick? Add a splash of water or lemon juice.
- Not sweet enough? Add sugar, a tablespoon at a time, according to taste.
