Best Blueberry Filling Recipe

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

• Why make homemade fruit filling?
• Ingredients and substitutes
• Blueberry cake filling
• Tips for success
• How to use blueberry filling
• More blueberry recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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 fruit 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, flavoriings, and additives
• The best part is it takes just 5 to 7 minutes to make it. And, it has a shelflife of up to a 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 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.

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Blueberry cake filling

• 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 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 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 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.

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. 

More blueberry recipes

• 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

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