Super easy blueberry cake filling! If you love blueberry filling for cupcakes and layer cakes, use this recipe to make your very own blueberry filled cake!
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Try this blueberry cake filling recipe, and then try my Pineapple Upside Down Cake, my Peach Cherry Galette, and my collection of Smoothie Recipes Without Yogurt!
Blueberry Filling for Cake and Cupcakes
My favorite way to jazz up a cupcake or layer cake recipe is to add a delicious berry cake filling, and this recipe for blueberry cake filling is a winner! You can use this blueberry filling for cake like my Chocolate Blueberry Cake, cupcakes, or as a topping on ice cream or any dessert you like!
This is the same method to make the blueberry compote for my Blueberry Toast with Whipped Ricotta, and my Strawberry Blueberry Pie filling and my White Forest Cake!
Blueberries Filling Recipe
The best part about this blueberries filling recipe? You can make this blueberry sauce with frozen blueberries! No need to worry about keeping your blueberries fresh or washing them! It couldn't be easier!
You can use either regular blueberries or wild blueberries, either way this blueberry cake filling will turn out great!
What can I put in between cake layers?
This blueberry recipe is one of my favorite cake fillings, but there are always lots of options to fill your cakes! You can always use a buttercream or a chocolate fudge frosting, or you can even use some of my cheesecake mousse! But if you want a berry cake filling, this versatile filling is the recipe for you!
Blueberry Cake Filling Ingredients
Here's what you'll need to make this recipe for blueberry cake filling:
- blueberries - you can use either fresh blueberries or frozen blueberries for this recipe -- either way you'll get great blueberry flavor. If they're fresh, make sure they're well washed. If you're using fresh berries, add in a couple tablespoons of water.
- lemon - fresh squeezed lemon juice is the perfect way to brighten up the flavor in this berry cake filling! And if you love lemon and blueberry together, try my Lemon Blueberry Mascarpone Cake!
- cornstarch - cornstarch is the best way to thicken our blueberry cupcake filling, we're adding cornstarch and cooking it down.
- sugar - I use granulated sugar in this filling to add the perfect amount of sweetness!
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- butter - we'll add a little salted butter to give our filling some richness. If you prefer to use unsalted butter, add a pinch of salt to your filling.
- cinnamon - If you like, add a little ground cinnamon to this berry cake filling!
See recipe card for quantities.
Equipment
You'll need a medium saucepan to cook this chocolate fudge frosting, as well as a fine-mesh sieve to sift in your powdered sugar. Finally, you'll want a whisk to mix it all together, and plastic wrap to cover it to let your frosting cool.
How to Make Blueberry Filling for Cake
The recipe card below will give you detailed step-by-step instructions for making this blueberry filling for cake, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this recipe!
Combine blueberries, cornstarch, butter, sugar, and a little lemon juice in a medium saucepan. If using fresh berries, add 2 tablespoons of water.
Bring it to a simmer and cook, stirring, until the mixture begins to thicken.
Remove from heat and stir in vanilla.
Let cool and spread between cake layers or spoon into centers of cupcakes.
Hint: You can let your berry cake filling cool in the fridge, but I prefer to let it cool at room temperature so that it doesn't thicken up too much.
What are some common mistakes when making blueberry filling?
This recipe is mostly foolproof, but here are some tips to get the best results:
Make sure you add in your vanilla after your filling is done cooking. Otherwise, the heat might cook off some of the flavor! Also, don't add in too much cornstarch or your mixture will end up too thick, and the texture won't look great in your cupcakes and cakes!
Finally, be sure to not cook your mixture on too high a heat -- just medium heat for about 5-7 minutes or until the mixture begins to thicken up.
Storage
You'll want to store any leftovers from this blueberry filling recipe in the fridge for up to four days. You can also freeze it, in an airtight container, for up to you two months.
Frequently Asked Questions
I think this blueberry filling recipe is amazing because of the combination of sweet and tart flavors. It also has a hint of vanilla and cinnamon, which add a warm, comforting touch. It's perfect in a lemon cake along with lemon curd, a vanilla cake with blueberry filling, or as a blueberry cupcake filling.
I like to use cornstarch in this blueberry cake filling because it thickens quickly, and a little goes a long way. It also mixes in easily without the risk of lumps or a grainy texture.
There are definitely more than three, but the top three that come to mind for me are buttercream, fruit compote, (like this blueberry cake filling), and mousse-like fillings -- chocolate mousse, cheesecake mousse, or whipped cream filling.
Top Tip
Be sure to let your blueberries filling cool completely before adding to your cake or cupcakes -- you don't want to melt your frosting!
Related
Looking for other recipes like this one? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 4 cup (592 g) blueberries - fresh or frozen -- washed and dried, if using fresh berries
- ⅔ cup (133 g) granulated sugar
- 2 tablespoon (30 ml) fresh lemon juice
- 3 tablespoon (44 ml) cornstarch
- 1 ½ teaspoon (7 ml) pure vanilla extract
- ¼ teaspoon (1 ml) ground cinnamon
- 2 tablespoon (30 ml) salted butter
- ¼ cup (39 g) water - if using fresh berries
Instructions
- Combine blueberries, cornstarch, sugar, lemon juice, butter, and cinnamon (if using). If you're using fresh berries, add water.4 cup blueberries, ⅔ cup granulated sugar, 2 tablespoon fresh lemon juice, 3 tablespoon cornstarch, ¼ teaspoon ground cinnamon, 2 tablespoon salted butter, ¼ cup water - if using fresh berries
- Heat over medium heat, stirring constantly, until sugar and cornstarch are dissolved and berries begin to break down. Bring to a simmer.
- Simmer, stirring constantly, until blueberries are starting to burst and mixture begins to thicken, about 5 minutes.
- Remove from heat and stir in vanilla. Allow to cool completely before using.1 ½ teaspoon pure vanilla extract
Video
Notes
Nutrition
Last Updated on June 27, 2025 by Chenée Lewis
Chenée Lewis says
This is the perfect filling for my chocolate blueberry cake! I've also spread it on scones and served it with pancakes.