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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!
Servings: 16 servings
Calories: 73kcal
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
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Notes
Storage and Freezing: 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.
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.
Nutrition
Serving: 2 tablespoon | Calories: 73 kcal | Carbohydrates: 15 g | Protein: 0.3 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.4 g | Trans Fat: 0.1 g | Cholesterol: 4 mg | Sodium: 12 mg | Potassium: 32 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 64 IU | Vitamin C: 4 mg | Calcium: 3 mg | Iron: 0.1 mg
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