Best Blueberry Pie Filling at Home
Discover how to make delectable blueberry pie filling in just a few easy steps! Our recipe is packed with tips and tricks to ensure your homemade pie filling will be the highlight of the dessert table. Get ready to impress your family and friends with this blueberry pie filling – start baking today! This filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert.
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 homemade pie filling?
- A fruit-filling recipe is so versatile. Of course, it is delicious on its own, but there is so much more you can do with fruit fillings apart from using it as a filling for cakes, pies, tarts, and pastries, desserts, cheesecakes, pastry, etc. (more on that below)- try it over pancakes, waffles, French toasts.
- Homemade fruit fillings are less sweet, fruitier, and, unlike commercial fruit fillings, are not loaded with sugar, flavorings, and additives
- The best part is that it takes just 5 to 7 minutes to make it. And, it has a shelf life of up to 4 days in the fridge. Leftovers can be kept in the fridge for months.
- The list of ingredients is just 4 – fruit, lemon juice, sugar, cornstarch, and water.
Ingredients and substitutes
- Fresh or frozen fruit – You can use either. 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 separate occasions, and there is not much difference between them.
- 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: Blueberry cake & pie filling
- In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 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 large bowl or 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.
Tips for success
- You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust the 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 the water if necessary.
- Use fine-grain white sugar so it dissolves easily and does not affect the filling’s color. 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 until it reaches the right consistency.
- This filling will stay in the fridge for a week, but can be frozen in the fridge for up to 3 months.
- This batch would be enough cake filling for 2 x 8-inch cake layers.
- a tart filling for one 9-inch tart and
- dessert servings with a 9-inch cheesecake.
- You can use this same recipe to make any other fruit filling, such as blackberry, strawberry, mango, cherry, raspberry, etc.
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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 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 them. 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.
The blueberry filling works great on a simple vanilla cake or an orange cake. You can also try my vanilla cream cake or Blueberry Cream Cake.
I have a detailed video and progress pictures showing how to level, tort, and fill a cake. The process is simple
– Bake your favorite cake batter in the right-sized cake pans.
– Cool cake layers, then level or torte them using a serrated knife.
– Brush the cake with simple syrup using a pastry brush.
– Pipe a buttercream frosting dam around the edge of the cake.
– Fill the center with the fruit filling, e.g., blueberry filling
– Top with the next cake layer.
– Continue with the dam and filling until you have used all cake layers.
– Chill the cake for 15 minutes, then frost the top and sides
The Best Ever Blueberry Filling
Discover how to make delectable blueberry pie filling in just a few easy steps! Our recipe is packed with tips and tricks to ensure your homemade pie filling will be the highlight of the dessert table. Get ready to impress your family and friends with this blueberry pie filling – start baking today!
Video
Ingredients
- 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)
Method
- In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 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.
Notes
- 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
- cake filling for 2 x 8-inch cake layers,
- a tart filling for one 9-inch tart, and
- dessert servings with a 9-inch cheesecake.
- 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 1/2 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 use 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
Thank you! This looks like just what I’m looking for to add a filling to lemon cupcakes. How far ahead do you think I can fill and decorate the cupcakes? Will the filling make them soggy if I fill and decorate the day before serving?
A, no usually fruit fillings don’t make cupcakes soggy. Instead, they soak into the cake and become more delicious. Cupcakes can be filled up to 2 days ahead and kept in the fridge. Thaw for a hour before serving.
Hi. You mentioned maple syrup can be substituted for sugar. How much maple syrup should I use? Thanks so much!
I would start with 1/4 cup and add as much as necessary Kate. The sweetness is adjustable.
Delicious!! Sweet enough with the 1/4 cup of sugar. I used this as a cake filling. I added 1/2 tsp food grade lavender, next time I would add 3/4 tsp of the lavender. Thank you for the tasty treat.
Thank you, Linda. Lavender sounds yummy.
Hey Veena. If i am making a 5″ x 4″ high cake (3 layers) how much of this filling do I need ?
This makes about 2 cups so it should be enough for a 5-inch cake – 3 layers. Thanks
Hi Veena, can I use this for a cookie? I cut dough into square and fold dough over in 2 opposite corner so some of filling is exposed. Should I reduce the water so filling is thicker and won’t run off the cookie once baked?
Paula, you can use this and yes, you will need to reduce heat but the filling will definitely ooze out due to high heat.
I’ve made this and it was to die for. I’m wondering if I can substitute Splenda for the sugar
Hey Debbie. Yes, you can. I know some in the group who have had great success with it.