This homemade, blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. Also, this filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert.
Table of Content
I think you will agree with me that a tasty fruit filling can make a huge difference. Whether it's as a cake filling, pie filling, or on the side of a dessert. I can guarantee that this is going to be one you are going to love. So, observe how I make this filling. While the recipe is relatively standard, it's my method that takes this filling from good to... oh wow yum.....!!
Why make this recipe?
- If you've been on my blog for a while, you know that I always try to take a standard recipe and improve it somehow. So, I'm doing the same here.
- In most blueberry filling recipes online, you can pretty much add everything to the saucepan and then heat it until it's thick. Yes, you can, and it works great. BUT!!
- With this recipe, you will see that I cook my blueberries on low until all the sugar dissolves, so each blueberry has soaked up as much of the sugar as it can. Only then do I add the cornstarch slurry to the pan. And the result? A tender juicy blueberry that bursts in your mouth. Sweet and tart all at the same time. You will love it so much. As a result, I'm sure you will be making this filling often.
Ingredients and substitutes
- Fresh or frozen fruits - You can use either of these. Fresh berries are not always available to me. So, frozen is often my option. I prefer to use frozen, as the fruit breaks down nicely, giving you that melt in the mouth texture and mouthfeel.
- Cornstarch - I think this is by far the most commonly used ingredient. And yet, if for some reason, you cannot use cornstarch - try arrowroot powder or potato starch. I have used both on two different occasions - and there is not much difference.
- Sugar - I prefer to use a fine grain sugar for this, so I get a nice thick syrup consistency. You can also use honey or maple syrup.
- Lemon Juice - Helps cut the sweetness and also brings out the flavor.
Step by step instructions
- In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (¼ cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.
- Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready.
Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
- Remove and pour into a mason jar. Let cool completely or use as directed in your recipe.
Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
How to use blueberry filling
This blueberry filling recipe is so versatile. So you can use it as a:
- Cake filling - Make sure you use a buttercream dam on the edges of your cake layers since this is a soft filling. Watch my cake decorating tutorials on how to fill and frost cakes.
- Pie or tart filling - Spread it on a prebaked crust with or without vanilla pastry cream as a base and topped with whipped cream. See my blueberry tart.
- Dessert accompaniment - Also, a fruit filling can take any dessert to the next level. For example, serve it with a pound cake.
- Also, try it with your favorite Cheesecake!! You can top the cheesecake with blueberry filling and chill it as we did in our mini blueberry cheesecakes or serve it on the side as I did with my baked blueberry cheesecake.
- Serve it as a topping over vanilla ice cream or swirl it in to make a blueberry ice cream.
- And my kids' favorite is over pancakes and waffles.
Frequently asked questions
The blueberry filling can be kept at room temperature for up to two days. It will last in the fridge for up to 4 or 5 days. And it can also be frozen for over a month. In addition, always keep filling recipes well wrapped to prevent drying out.
Absolutely, I use fresh blueberries in the season, and yet they are usually expensive. Also, the frozen tend to be more affordable and work best for cake and pie fillings. Also, frozen blueberries can have tough skin, therefore use my method. I cook the blueberries in water for a few minutes before I thicken it. This method produces a soft blueberry filling that tastes just as good as fresh blueberry filling.
You will need twice this recipe for a blueberry pie. You can use either fresh or frozen blueberries. And if you have fresh blueberries, save some for garnish.
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- 8 oz (225 g) Blueberries fresh, or frozen
- ¼ cup (50 g) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ½ cup (120 ml) Water (divided)
- In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (¼ cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.
- Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
- Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
- You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust sweetness accordingly.
- Also, if the fruits are frozen you may need a little less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves adjust water if necessary.
- Use fine-grain white sugar so it dissolves easily and does not affect the color of the filling. For example, brown sugar can give a very dull red color.
- Overcooking the fruit filling causes the cornstarch to become lumpy. If that happens just add a little water and cook to the right consistency.
- This filling will stay in the fridge for a week but can be frozen in the freezer for up to 3 months.
- This batch would be enough a
- You can use this same recipe to make any other fruit filling such as blueberry, blackberry, raspberry, mango, cherry, etc.
- Doubling the recipe - If you double the amount do not double the amount of water and cornstarch. You can add ½ cup water with 1 tbsp of cornstarch for up to 500 grams / 15 oz of fruit. Otherwise, it takes longer to reduce the water.
- The cornstarch needs to be activated for the filling to thicken up. Otherwise, it will be very syrupy with a starchy taste.
- If the filling is too thick means the water is reduced considerably, you can add a little more to bring it to consistency. Add regular water when still hot or warm water when the filling has cooled.
- When cooled, if the filling is too thick, first give it a good mix, only then add a few tablespoons of water as necessary.
- If used to fill a cake, make sure to fruit filling make so to make a frosting dam around the edges of the cake. This will prevent the filling from coming out of the sides of the cake. See my video, how to level, fill, torte a cake
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you