This blueberry filling recipe makes the most perfect filling for cakes, cupcakes, cheesecakes, pies and much more.
It can be made with both fresh and frozen blueberries and turns out perfect every single time.
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❤️Why you will love this recipe
- This is an easy recipe and uses very simple ingredients. And it is very quick to make too.
- The filling is packed with blueberries, and you will get to taste them in every bite. There is very little water used in the recipe, so this filling is really power packed with fruits, unlike commercially made fillings which tend to have more sauce.
- It is a great way to enjoy the berries during blueberry season.
- The filling is super versatile too! You can use this as a homemade pie filling for an easy blueberry pie or blueberry hand pies. You can also use it to make other delectable treats like cakes, tarts, blueberry turnovers, blueberry cobbler and even as ice cream, French toast or cheesecake toppings.
Like this simple and easy recipe? Here are my other posts you might want to check out:
- Pretty in Pink Blueberry Lemonade
- Blueberry Soda (A Refreshing Homemade Drink)
- Blueberry Cake Loaf with Lemon Glaze Icing
- Cherry Coulis (Easy Homemade Cherry Sauce)
- Pineapple Jam Recipe (How to Make Pineapple Jam Without Pectin)
- Strawberry Filling (An Easy Homemade Recipe)
- Small Batch Strawberry Jam
- Mango Jam
- Strawberry Jam Cookies
📋Ingredients
- Blueberries - both fresh and frozen ones will work for this recipe.
- White sugar - sweetens the filling.
- Cornstarch - thickens the filling.
- Water - to be mixed with cornstarch before adding to the blueberry filling.
- Lemon juice - adds a slight tangy taste to the filling, which matches perfectly with the blueberries and the sugar.
- Lemon zest - similar to the juice, the zest balances the sweetness of the sugar and the berries. Only a little lemon zest is required.
- Salt - only a small pinch to enhance the taste.
*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*
🧾Substitution and Variations
- If using frozen blueberries, thaw them first and discard any liquid. Cook them in the same way as the fresh berries.
- You can add half a teaspoon of vanilla extract into the homemade fresh blueberry filling right before removing it off the heat for a vanilla flavored delicious blueberry filling.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🍳How to Make
- The process typically starts by getting the blueberries ready. Once the fruits are all weighed, washed and drained, add half of them into a saucepan placed over very low heat.
- And then add in the sugar. Also add in the lemon juice, lemon zest (rind) and cornstarch. To avoid the cornstarch from turning lumpy, mix it with some cold water to make cornstarch slurry before adding into the blueberries.
- As the sugar starts to dissolve, you will notice that the fruits mixture turns quite runny and the blueberries start to soften. At this stage, add in the salt and then the remaining blueberries.
- Let the blueberry mixture simmer over low heat while stirring it every now and then until it thickens. The pie filling is ready when the liquid in the mixture has reduced to the point that the fruits are just coated in the blueberry sauce.
- At this point, remove the pie filling from the heat and let it cool completely to room temperature before storing it.
🍽️Serving & storage
- If you are planning on using the filling within the same day it is made, you can place it in a clean bowl and leave it at room temperature.
- If you plan on using it the next day, up to 5 days, it is best kept in the refrigerator.
- Always keep the filling covered in an airtight container to avoid it from drying out in the fridge.
💡Expert Tips
- The blueberries are added into the recipe in 2 stages. This is because blueberries tend to soften and become mushy fairly quickly when cooked. Adding them in 2 batches at different times helps the second batch to hold their full form in the filling.
- When mixing the cornstarch with water, if you do not use it immediately, the cornstarch will settle to the bottom of the bowl. Make sure to stir it well before using.
- Also, when pouring the cornstarch slurry into the filling, stir the filling quickly and thoroughly to prevent the cornstarch from forming lumps in the filling.
⭐What can you use the filling for?
- This tasty fruit filling makes a delicious pie filling. You can use it to make your homemade blueberry pie with a butter pie crust or flaky pie crust for a mouth-watering blueberry pie. You can also use it to make blueberry hand pies or blueberry pie bars.
- This filling also works as a great addition in cakes. Swirl the filling onto your favorite coffee cake batter (see how I swirled strawberry filling on my almond cake here) for a blueberry coffee cake. You can also use this filling as a cake filling, in between your favorite cake layers.
- In addition to being a filling, this fruit filling can also be used as a topping. Swirl some into your cheesecake batter before baking to make blueberry cheesecake or simply use it as a topping for your classic New York cheesecake.
- Other great ways to enjoy this recipe is as a topping for homemade ice creams.
💭FAQs
Yes, it can. Fill it into a freezer bag (squeeze out all air in the bag and seal it well) or a covered container before freezing.
To use the filling, thaw and bring it to room temperature. Heat it up slightly if required or if the filling is no longer thick as the cornstarch has a tendency to loose its starchy effect after freezing. If the sauce does not thicken, you can try adding some more cornstarch slurry (cornstarch mixed with water) and cook it until it thickens.
If you intend to keep your blueberry filling for more than one week, I would recommend it to be frozen.
Cornstarch acts as a thickening agent in this blueberry filling recipe. If you do not wish to use cornstarch, you can replace with tapioca flour or arrow root flour.
Technically you can, however, it will have an impact on the taste of your filling.
The purpose of lemon juice and lemon zest in this recipe is to enhance the taste of the filling. You can still make it without the lemon juice, but for best flavor, I would strongly recommend to use it for a better taste.
The process and ingredients of making fruit pie fillings such as this easy homemade blueberry filling is somewhat similar to making jams.
The only difference is the use of cornstarch in the filling and pectin in the jam.
Pectin acts as the gelling agents while cornstarch acts as a thickening agent. Fruit fillings thickened with cornstarch hold up better when used in pies and cakes as compared to jams.
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📖Recipe
Blueberry Filling Recipe
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
Ingredients
- 210 g blueberries
- 45 g white sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- ⅛ teaspoon lemon zest
- a pinch of salt
Instructions
- If using fresh blueberries, wash and drain the water. If using frozen berries, thaw them and drain all the liquid.
- In a saucepan, add half the blueberries, sugar, lemon rind and lemon juice and let simmer over very low heat.
- Mix cornstarch with water and add the mixture into the simmering blueberries.
- Let the fruits soften and simmer in the sugar syrup until the sugar is completely dissolved and the fruits start to soften. Add in the salt.
- Add in the remaining blueberries and continue to simmer until the mixture thickens.
- Remove the blueberry filling off the heat and let it cool to room temperature before storing them in a clean container.
- Keep the pie filling refrigerated until it is ready to be used.
- This amount makes about 240 grams of blueberry pie filling.
Video
Notes
- If using frozen blueberries, thaw them first and discard any liquid. Cook them in the same way as the fresh berries.
- The blueberries are added into the recipe in 2 stages. This is because blueberries tend to soften and become mushy fairly quickly when cooked. Adding them in 2 batches at different times helps the second batch to hold their full form in the filling.
- When mixing the cornstarch with water, if you do not use it immediately, the cornstarch will settle to the bottom of the bowl. Make sure to stir it well before using.
- Also, when pouring the cornstarch slurry into the filling, stir the filling quickly and thoroughly to prevent the cornstarch from forming lumps in the filling.
- You can add half a teaspoon of vanilla extract into the homemade fresh blueberry filling right before removing it off the heat for a vanilla flavored delicious blueberry filling.
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