This blueberry filling recipe is quick and easy to make. Use frozen or fresh blueberries and top this on everything!
It's almost blueberry season and I had to make sure I shared my favorite blueberry filling before you go out and buy the canned ones. Because if you make this once and realize just how simple it is you'll never go and buy the canned stuff again!
I use this blueberry filling in my blueberry chiffon cake recipe and would go great on top of my lemon raspberry cheesecake too!
Why you'll love this recipe:
- Personalize: Adjust the spices and sugar in your own blueberry filling. Add a little bit of cinnamon or Lavendar to your filling and adjust the amount of sugar. You can even substitute the blueberries with any fresh or frozen berries.
- Endless uses: Top on vanilla ice cream, cake fillings, cheesecakes, waffles, crepes, pancakes! Possibilities are endless!
- Store: Make ahead can and freeze in mason jars of blueberry fillings. Learn more about canning here.
Blueberry Filling Ingredients:
Simple Ingredients, Amazing baked Goods
- Blueberries: Use fresh or frozen blueberries
- Sugar: can be substituted for any other sugar or sweetener
- Lemon juice/zest: A little lemon zest and lemon juice provides freshness.
- Water/Cornstarch: These two ingredients are mixed to create a slurry that helps thicken the blueberry filling
- Salt: a pinch of salt will help balance the sweetness and tartness of the blueberries
How to make Blueberry Filling:
Wash blueberries, check for rotten ones and remove the stems if any.
Place blueberries in into a medium saucepan.
Add sugar, lemon juice, and lemon zest, then cook over medium-low heat for 5-10 minutes, stirring occasionally until the blueberries soften and release their juices.
Mash the blueberries with a spoon or potato masher to your desired texture.
In a small bowl, mix cornstarch with water to create a slurry, then add it to the blueberry mixture, stirring constantly.
Continue to cook the mixture until it thickens, which should take 2-4 minutes.
Remove from heat and allow the filling to cool for 15-20 minutes before using.
Storage:
Store in an airtight container and keep in the refrigerator for up to one week or freeze for 3 months.
Ways to use Blueberry filling:
- Blueberry hand pies
- Top on pound cake
- Enjoy with angel food cake
- Use as a cake or cupcake filling
- Cheesecake topping
- Macaron fillings
Easy Blueberry Filling Recipe
Ingredients
- 4 cups Blueberries fresh, frozen
- ½ cup Sugar plus 2 tbsp
- 1 tablespoon Lemon zest ( one large)
- 2 tablespoon Lemon juice ½ large lemon
- 1 tablespoon Cornstarch
- 2 tablespoon Water
Instructions
- Wash blueberries, check for rotten ones and remove the stems if any.
- Place blueberries in into a medium saucepan.
- Add sugar, lemon juice, and lemon zest, then cook over medium-low heat for 5-10 minutes, stirring occasionally until the blueberries soften and release their juices.
- Mash the blueberries with a spoon or potato masher to your desired texture.
- In a small bowl, mix cornstarch with water to create a slurry, then add it to the blueberry mixture, stirring constantly.
- Continue to cook the mixture until it thickens, which should take 2-4 minutes.
- Remove from heat and allow the filling to cool for 15-20 minutes before using.
