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.
- Blueberry Cheesecake – Baked, Mini Cheesecakes – Blueberry
- Blueberry Muffins Recipe –
- Lemon Blueberry Cupcakes
- Blueberry Panna Cotta Tart (No-Bake – video recipe)
- Blueberry Jam – No Pectin
- French Blueberry Macarons Recipe
- Blueberry Tart (custard-filled), Blueberry Cream Cheese Tartlets
- Blueberry Cream Cake with Crumb Topping
- See all blueberry recipes
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
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I just made this and it is superb!!! It looks exactly like your picture and tastes amazing
Thank you so much Brianna. So happy to hear that. I love getting such feed back. Thank you.
I LOVE blueberries. By far my favourite berry. Seriously I would eat this off the spoon. So delicious!!
I know Gloria..I can eat filling by the spoon.. Love fruit fillings especially when homemade.
Week four Day Three Done
I was thinking of making plain vanilla buttercream icing to go with this (one bowl vanilla cake). Would that work well, or should I use another frosting?
Yes, vanilla is always a great flavor on its own
Your blueberry sauce looks great, Veena! I bet this would taste awesome on angel food cake with whipped cream, yum 🙂
Oh that would taste so good.. Blueberry, whipped cream and angle food..yum
I’ve been looking for a similar recipe like this, Veena! I’m so glad I stumbled upon your post!
Aww thank you so much Agneess so happy to hear that.
I just love the color of this filling. It is so regal and elegant. I bet this would also taste great spooned over oatmeal, ice cream, or on top of yogurt.
Oh I love this over a good ice cream, yogurt or oatmeal
So easy yet so good (I am pretty sure it is). Thanks for the recipe!
You are very welcome Jovita
Thank you, I will do it, I was wondering if you have any recipe for a banana filling or mousse
No yet Sara but I do plan to add more such recipes
Veena, this is a great technique and I can’t wait to try it! It would make all the difference when spooned over a slice of cheesecake! YUM!
Thank you so much Lisa…!
This is a great recipe. I love cooking things slowly, so I’ll be remembering your technique. I’d love these saucy blueberries on pancakes.
Thank you Lucy.. Yes these taste amazing with pancakes.
I love the idea of having this on top of yogurt for breakfast – so delicious! I’ve also been pondering a good blueberry filling for a slab pie I want to make – might have to try this one!
Thank you Monica. I hope you find this recipe the right answer.