Anyone have a good recipe for a blueberry filling?
Or has anyone tried this one subbing blueberries?
http://www.cakecentral.com/cake_recipe-2503-Raspberry-Filling.html
I have made this recipe with raspberries and strawberries and it is excellent with both. I think it would be great with blueberries as well. I would definately stick to the lower range for the sugar since blueberries are much sweeter than raspberries.
Thanks for the reply. I didn't get an e-mail notification though.
Did you have to use a BC barrier to prevent it from soaking in too much? I am thinking about making it next Fri but it wouldn't be served until Sat night. I didn't want the cake to get too soggy.
the recipe says no, but I did just to be safe.
That's exactly the recipe I made the other day.
It was fantastic.
Mind you, I added freshly squeeze lemon juice and the zest (very fine) from that lemon.
I tried it before with cinnamon and nutmeg, but didn't at all care for it.
I too had a layer underneath it, but I used the whipped cream/cream cheese filling.
We're trying recipes galore to decide on flavours for my son's up-coming wedding. They've decided they want that whipped cream/cheese filling with both the raspberry and the blueberry layers.
As alanahodgson said, I'd becareful of the amount of sugar you add..
my son's fiancee like things sweet, although I would have preferred it less so.
Good luck, I'm sure it will be fantastic!
Peace
I was pressed for time last week and I tried blueberry pie filling - the canned variety, and it was delicious. It had nice big blueberries and everyone raved about it! Not to mention the fact that it was so quick and easy! I didn't put a layer of buttercream under it, but probably would if I use it again. Didn't have any trouble with it soaking into the cake though, the cake was small and it was eaten very quickly!
I am making a TX shaped cake for my dad's 60th. I will probably have to make it on Fri but it won't be served until Sat night.
I will probably use a BC barrier just in case. But do you think the filling will be OK for that long? Will it start to breakdown and lose its shape? I will probably put it in the fridge overnight anyway.
I was pressed for time last week and I tried blueberry pie filling - the canned variety, and it was delicious. It had nice big blueberries and everyone raved about it! Not to mention the fact that it was so quick and easy! I didn't put a layer of buttercream under it, but probably would if I use it again. Didn't have any trouble with it soaking into the cake though, the cake was small and it was eaten very quickly!
I have heard of a lot of people using pie fillings for their cakes. But I haven't tried it yet. Most of my people just want the buttercream for a filling. I have also seen an unusally high number of people that use the prepackaged fillings. They just look really sweet and kinda gummy looking, so I just stuck my nose up at them in the supply store. But maybe I shouldn't be such a filling snob. 
GolfAddict
I made a cake Monday, today is Thursday...
It's been in the fridge.
It still looks and tastes fabulous.
It's got a layer of whipped cream/cream cheese filling topped with the blueberry recipe above.
NEVER quit being a filling snob!
The more delicious the cake, the more "they'll" want you to make them!
I have yet to make a cake with buttercream filling...
Peace,
So you didn't mix the cream cheese/wh cream and fruit filling? But you layered the two? Good idea!! I like the idea of seeing the separation.
Which cream cheese/wh cream recipe do you use? I have a couple in my favs but haven't tried one yet. And I found one from Cooks Illustrated that I was going to use for my husband's key lime cake tonight. I haven't been disappointed yet with a CI recipe.
I don't think I have ever gotten a request for a special filling. I think it is because the majority of my friends and family have eaten store bought cakes, and the majority of those just have the BC or whipped cream as filling. I guess they are just used to that. Maybe I can encourage them to venture out, and try something new and crazy. 
I used the one called "Whipped Cream Frosting"
It's got 5 stars.
I see the one you might have, and it's only got a 4 star rating.
I found tips for it that I copied on my file:
I used powdered sugar and just "eyeballed" it. I also added some to the whipping cream after i had it whipped. I combined the cream cheese mixture and whipped cream in the mixing bowl (stand mixer) on "stir", kind of pulsing it, to combine it thoroughly
Use 1 3/4 cups of POWDERED SUGAR instead of regular sugar for frosting! It firms it up enough to be a better frosting. If your cake is sweet, you might consider using less powdered sugar (cutting back on the sugar in the frosting makes for an excellent mix with a sweet cake). If you use less, add 1/8 1/4 teaspoon of cornstarch to firm. Definitely, freeze beaters and bowl before whipping and deep chill frosting afterwards. Lastly, beat heavy whipping cream in an entirely separate bowl, and then beat together with cream cheese mixture.
found that folding in the whipped cream didn't work very well -- the cream cheese/sugar mixture was too heavy -- so I used the mixer on it for an extra minute and everything combined perfectly
there is a product called Whip-it made by Oetker, that is a stabilizer for Whipped Cream. It's a great product to have if you like using whipped cream frosting rather than buttercreams, Makes it easy to pipe and decorate with
Powdered sugar is less sweet than granulated sugar, so you need 1 3/4 c powdered sugar to equal 1 c white granulated sugar
I used the Oetkers and the last time a bit of cornstarch. I'm going to try it with a tablespoon of meringue powder tonight. I'm hoping to make it more firm for decorating.
A lady posted somewhere that she made small cakes and went around her neighbourhood and gave them to neighbours to try...
She apparently got quite a bit of business from doing that. People got to taste/see what she was making.
If it does interest you and people don't know what other fillings might be like, you could try doing that... not necessarily hand them out in your neighbourhood, but to those who are buying from you.
You could even do them cupcake sized.
I've been trying recipes and putting together small cakes so we could try before we decide on the wedding cake. You wouldn't believe how many I've tried! I love getting the feedback from the different recipes. We're almost completely settled on them all now finally!
The Whipped Chocolate Ganache is to die for! It's rather mousse-like, and not at all too sweet. I've tried it now with semi-sweet and then milk chocolate. I've got some dark or bittersweet to try next.
The CI whipped cream cheese is alot like that recipe. But the CI recipe has a little less sugar. And you actually whip the cream cheese and sugar until fluffy, then add the vanilla. After all incorporated, you pour in the cream on low, then crank it up and whip it all together - rather than using separate bowls for each.
I really wish you lived closer...I would love to be a tester for you.
I'll email slices to you!
Come over and we can play with recipes!
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