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
Sweet Corn Ice Cream with Blueberry Swirl
Meatballs with Savory Blueberry Compote
Ciambella, an Italian Shortcake with Berries
Magic of Spice says
July 4, 2012 at 2:59 pmI just love blueberries, and this indeed word work for so many things! Wonderful recipe 🙂
Peter G | Souvlaki For The Soul says
July 3, 2012 at 10:02 pmSo simple yet so amazing looking! This blackberry pie has so many uses Angela!
Lora says
July 3, 2012 at 11:23 amI love these kind of recipes, flexible with lots of creative potential. Drizzle of chocolate, please!
Norma says
July 2, 2012 at 7:33 amAnother winner…Angela!
Maria Paray says
July 1, 2012 at 8:24 pmI just adore blueberries! So Angela, can one freeze this blueberry filling? Also, do you think this could be substituted for the blackberry jam in your Blackberry Cupcake recipe for a blueberry version? Thanks! 🙂
Lorraine @ Not Quite Nigella says
July 1, 2012 at 5:48 amLOL Angela you’re right, who would drop in on Martha? Although there is a certain temptation to to see what she might whip i[! It might not be as delicious as this though! 🙂
Corrie says
June 30, 2012 at 11:23 pmoh yum…I am so jealous! Blueberries are about $8 per 100g at the moment here! 🙁
Kiki D says
June 30, 2012 at 8:11 pmMmmm!! Anything blueberry I am all over it… Thanks for sharing!
love2dine says
June 30, 2012 at 2:24 amA fabulous dish! So comforting and delicious.
Sylvie @ Gourmande in the Kitchen says
June 29, 2012 at 10:25 pmBlueberries with angel cake and a drizzle of chocolate sounds divine, great combo.
Rosa says
June 29, 2012 at 3:19 pmDivine! Tapioca is wonderful and so are blueberries. A great pudding.
Cheers,
Rosa