Martha Stewart keeps pound cake in the freezer just in case company drops in, although I can’t imagine who would just drop in on Martha. However, the idea of a pound cake and some of this blueberry sauce/filling waiting in the freezer for us regular people is a way to fake our way into Marthasville. I actually used an angel food cake but any kind of unfrosted cake would do, even this lemon olive oil cake.
My homemade blueberry pie filling doubles as a sauce for all kinds of desserts. Trifle, hand held blueberry pies, cake parfaits as shown here or even blueberry sundaes.
When Retro Rose first served us this recipe as a blueberry sauce with angel food cake, she first topped the cake with a drizzle of chocolate. I doubted the goodness of this, but I was wrong. It was amazing.
Feel free to play around with this recipe. I’ve added in a few strawberries; sometimes I add in blackberries, or raspberries. Be creative and enjoy.
To make these angel food cake parfaits, layer cake and filling and refrigerate for 30 minutes or more. Top with chocolate syrup if you dare and a little whipped creme before serving. Or serve warm over vanilla ice cream. I most recently made sweet corn ice cream and used this blueberry sauce for the swirl.
Just today I saw a recipe for a blueberry pie ice cream from Amy’s blog, She Wears Many Hats, yet another way to use this blueberry filling.
- 2 cups blueberries
- 2 tablespoons lemonade (can use water and lemon juice or juice of a lemon)
- 2 tablespoons sugar
- 1 tablespoon quick cooking tapioca
- handful frozen strawberries (optional)
- Prepare blueberry pie filling by combining all ingredients and cooking on top of stove until thickened, about 15 minutes on low heat. You may need to add 1 or 2 tablespoons of water or lemonade.
- Allow to cool.
Other Blueberry Recipes from Spinach Tiger