Description
A sweet and slightly tangy blueberry cupcake filling made with fresh or frozen blueberries, perfect for adding a burst of flavor to cakes and cupcakes.
Ingredients
- 2 cups blueberries (fresh or frozen)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
Instructions
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- Cook until the blueberries begin to break down and release juices, about 5–7 minutes.
- In a small bowl, whisk together cornstarch and water until smooth.
- Stir the cornstarch mixture into the blueberry mixture.
- Continue cooking, stirring constantly, until the filling thickens, about 2–3 minutes.
- Remove from heat and allow to cool completely before using as a cupcake filling.
Notes
- Use frozen blueberries without thawing for convenience.
- Adjust sugar depending on sweetness of berries.
- Store in an airtight container in the refrigerator for up to 5 days.
- Can be used as a topping for pancakes, waffles, or yogurt.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 60 kcal
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
