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

Ingredients

  • 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

Instructions

    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.

  1. Beat cream cheese, sugar, and vanilla until well combined. Stir in the cooled blueberry mixture and refrigerate until ready to use.

Comments

Hershey Says... 10 Sep 2009 , 7:00am

Can you tell me what's a wasc cake? Can be use in any cake? thanks.

hollyberry91 Says... 14 Sep 2009 , 11:45am

WASC is white almond sour cream cake i think.

stacylambert Says... 30 Sep 2009 , 11:16am

hollyberry91 is correct. You can find LOTS of recipes for WASC and its variations on this site. And yes, you could use it any cake you wish. ;-)

schnumvf Says... 16 Feb 2010 , 2:37pm

Yum! This filling is delicious! Just got a request for it for a friends baby shower cake. As with any good filling, this one is good enough to eat w/ a spoon - who needs the cake?! :)

mamamontgomery Says... 19 Aug 2010 , 6:57pm

This is an awesome fillinf. I have been pairing it with Tesso's Blueberry dream cake and a traditional cream cheese frosting. I've made three in the last 3 weeks and there is never a slice left. Thanks for the great recipe!!

sugarandspice812 Says... 11 Jan 2011 , 11:38am

I'm new at making cakes, and really new to the idea of adding fillings to my cakes. I live in a fairly small area where mostly individuals make cakes (you know someone who knows someone whose aunt makes cakes....) and most of the closest bakeries around here (30 mins. away) refuse to use fondant and I don't believe I've ever been to a formal event where fillings were used in the cakes... It's usually just plain ol' buttercream smeared in between the layers... What's the consistancy of this filling? Do you think it would hold up in a stacked tier fondant covered cake? Does it have to stay chilled pretty much until serving or can it be kept out? If it can be kept out, how long do you recommend it to be?

JennKC77 Says... 29 Jun 2011 , 1:58pm

How long will the filling keep before it has to be used and eaten? Thanks :)

Vierpuschels Says... 13 Feb 2012 , 4:41pm

This filling is great .I used it several times already. Thanks for the recipe.

jlkallred Says... 21 May 2012 , 3:14pm

I made this for a cake and it had the best flavor! But it was a little too runny to use. I can't figure out where I went wrong. I've got to figure it out tho, coz it's so yummy!


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