Blueberry Filling

Can be used for cake or pie!

2 c fresh blueberries
1 c water
1 c sugar
1 tbsp lemon juice (I actually used 2 as I was using this for a matching cake that needs some tangy taste!)
3 heaping tbsp cornstarch dissolved in a little bit of water

Bring to boil all ingredients, pour in cornstarch, and continue boiling until thickened

Cool room temperature, and use for cake layer/pie filling, or can be refrigerated over night before using! 

Print Recipe

Blueberry Filling

for cake, cupcake, pie, ice cream – for filling, topping, or sauce

Servings: 0

Ingredients

• 2 c fresh blueberries
• 1 c water
• 1 c sugar
• 1 tbsp lemon juice I actually used 2 as I was using this for a matching cake that needs some tangy taste!
• 3 heaping tbsp cornstarch dissolved in a little bit of water

Instructions

• Bring to boil all ingredients, pour in cornstarch, and continue boiling until thickened
• Cool room temperature, and use for cake layer/pie filling, or can be refrigerated over night before using!