This was a filling I made up to go in a lemon wasc cake. The blueberry part is tweaked from a pie filling recipe.
Blueberry Cream Cheese Filling
- 2 cups blueberries (fresh or frozen)
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/4 cup water
1 (8 oz) package cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Combine the blueberries, sugar, cornstarch, and water in a pot. Bring to a boil over medium heat, stirring frequently, until sauce thickens and blueberries begin to break down. Allow to cool.
- Beat cream cheese, sugar, and vanilla until well combined. Stir in the cooled blueberry mixture and refrigerate until ready to use.