Blueberry Filling

One of the beautiful things about the summer is the variety of colours and flavours of the fruit. Summer season is full of delicious and colourful berries, and it is a perfect time to make all the baking additives, such as filling and fruit reductions. This yummy and pretty Blueberry Filling is one of the endless possibilities.

About The Blueberry Filling

• Blueberry Filling is easy to make, and the process is very similar to making Lemon Curd in this recipe, No Chill Lemon Curd Cookies.
• This recipe uses whole eggs and yolk, lemon zest and juice for additional flavour.
• All that beautiful and vibrant colour comes from pure blueberries and no artificial ones here.
• The sweetness comes from the juicy and plump berries and half a cup of granulated sugar.
• In the end, add a small amount of butter. Butter makes the filling soft and silky.
• Blueberry Filling or curd pairs perfectly with cookies and is a great way to layer cakes. See Blueberry Curd Cookie Recipe, where the cookies have a blueberry filling center.

How To Make The Blueberry Filling

• There is a crucial step that I want you to do every time your recipe calls for lemon or orange zest. Massage the lemon zest with granulated sugar before adding it to the recipe. The friction between the sugar granules and lemon zest helps release the citrus oil and fragrance from the spice.
• Whisk the eggs, yolk, and sugar zest well and pour them into a non-metal saucepan. Metal pans cause the Blueberry Filling to have a metallic undertaste.
• Place the pan on medium heat, keep whisking until the mixture is thick and lighter in colour.
• Add the blueberries, and I recommend using frozen ones to have a more vibrant colour. Continue whisking the mixture and try breaking all the berries.
• Whisk the lemon juice and cornstarch in a small bowl, add to the blueberries and mix all together until the mixture is thick and has a jam consistency, about 10-15 minutes.
• Remove from the heat, and pour it into a bowl through a fine strainer to remove the blueberry skin and lemon pulps.
• Add the butter and vanilla extract, and whisk until the butter melts completely.
• Cover its top with a piece of cling wrap or wax paper to prevent skin from forming on top of it.
• Let the filling cool down fully, pour it into a jar and store it in the fridge for up to two weeks.

📖 Recipe