Blueberry pie filling
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This homemade blueberry pie filling is thick and luscious with the perfect texture. Loaded with plump juicy berries, it shimmers with the bright taste of summer. Make this easy recipe (with fresh or frozen berries) in 15 minutes.
Simmered on stovetop until thickened, this luxurious fruit filling tastes just as good as it looks. For a richer taste, when you pull the pan off the burner, add a few pats of butter and stir. If desired, add a pinch of cinnamon too.
There are so many delicious ways to enjoy blueberry pie filling from scratch. This homemade version is 100% better than filling from a store-bought can. Pair it with our easy homemade pie crust.
Use it to make blueberry pie, blueberry pop tarts, blueberry turnovers, or cream cheese Danish pastry. Spoon it over Aebleskiver mini pancakes, French toast, lemon blueberry pancakes, and cheesecake. Serve a scoop over baked oatmeal, yogurt, waffles or ice cream.
For a quick no-fuss dessert with an elegant presentation, make a free-form blueberry galette similar to this rustic peach galette. Just swap in blueberry pie filling instead of the peaches. Friends and family will think you spent hours in the kitchen preparing the gorgeous tart.
If you have leftover filling on hand, make lemon blueberry crepes for brunch. Or use it as a tasty topping for pound cake or mini lemon tarts.
With so many yummy ideas, I recommend doubling the recipe for this tasty fruit filling. You’ll want to keep enough on hand. During summer at my house, it’s a refrigerator staple. Did I mention, blueberry pie filling makes an excellent hostess gift? Attach a ribbon and spoon to the mason jar.
INGREDIENTS
This blueberry pie filling recipe is the ideal way to use freshly-picked berries. However, with frozen berries on hand plus a few pantry staples, you can make this easy recipe all year long. Here’s what you’ll need.
- Blueberries: These juicy berries are the star of the show! While fresh ripe blueberries are preferred, frozen (thawed and drained) berries or canned (well-drained) blueberries will work well too.
- Granulated Sugar: Is the perfect sweetener for blueberry pie filling. Depending on the batch of blueberries you’re using, some can be extra tart or not very sweet. Easily offset this by adding in some extra sugar.
- Cornstarch: Helps thicken up the filling so the texture is thick and luscious, not thin and runny.
- Lemon: Adds a touch of citrus and bright sunshiny flavor. Lemon pairs beautifully with blueberries. One fresh lemon yields about 2 teaspoons of zest and 2 to 3 tablespoons of lemon juice.
- Pure Vanilla Extract: Enhances the sweetness and flavor of the blueberries. I prefer Mexican vanilla extract for its delicious taste, rich buttery tones, and fabulous bakery aroma.
- Optional: Add pats of butter for extra richness. Or to incorporate delicious fall flavor during the autumn months, add a pinch of ground cinnamon and stir it in.
RECIPE STEPS
STEP 1: Add blueberries, sugar, cornstarch, lemon juice, and lemon zest to a small saucepan over medium heat. Stir to coat the blueberries in sugar, and gently mash the blueberries with a spoon. But don’t mash it too much, we still want some big blueberries in the mixture. We just want to release a bit of liquid so the filling doesn’t scorch on the bottom of the pan.
STEP 2: Continue cooking the mixture, stirring often, for about 8 to 10 minutes or until it’s beautifully thick and the sugar has fully dissolved. Remove pan from heat. Add vanilla extract, and stir to combine.
STEP 3: After the blueberry pie filling has shed some heat, transfer it to a jar and let it come to room temperature. Cover the surface with plastic wrap so it doesn’t develop a skin. If not using immediately, attach a lid to the jar and refrigerate up to 5 days.
KITCHEN SMARTS: If you have leftover blueberries after making this recipe, make blueberry cobbler in a cast-iron skillet. It boasts a golden blonde top and bubbly filling. It’s quick and easy to prepare and so delicious.
RECIPE FAQ
These are the most commonly-asked questions when making the BEST blueberry pie filling, and helpful answers for recipe success.
It’s highly recommended so you can control the water content of the blueberry filling. Defrost berries in a cold-water bath (transfer to a wide bowl and cover with cold water). Or microwave blueberries on the defrost setting for 30 seconds. Drain well before using.
If the blueberries used are extra juicy, the mixture may need more thickening. Cook the filling a bit longer to allow more of the juices to evaporate, or make a cornstarch slurry (whisk together 1 tablespoon cornstarch plus 2 tablespoons water). Gradually stir in small amounts of the slurry, until the blueberry filling reaches the desired thickness.
At the end of the cooking process, when adding in the vanilla extract, stir in a pat of butter. It’ll give the blueberry filling a rich luscious taste.
Yes, this an easy recipe to double. Use a larger saucepan on stovetop. It will take just a bit longer for smashing blueberries during the cooking process. To cool the large batch of blueberry pie filling quickly, transfer it to a wide dish with more surface area for shedding heat.
Transfer the filling to a mason jar with lid (or any airtight container). Refrigerate up to 5 days.
Yes. Transfer to filling to a zip-top freezer bag. Fill the bag no fuller than half way, then press out all the air. Freeze for up to 1 month. After this time, water crystals (which slowly develop in frozen foods) will cause the cell walls of the fruit to expand and rupture. Once thawed, the texture of the fruit filling will be much softer due to the damage.
Line a pie tin with foil. Transfer filling to the pan and freeze overnight. Lift frozen disk out of the pan. Wrap in plastic wrap or slide into a zip-top bag and return to freezer. When you’re ready to make a blueberry pie, transfer the disk of frozen blueberry filling to a pie crust and bake.
This homemade pie crust recipe has been used, saved and shared over 1.2K times. It’s my grandma’s recipe and very easy to make in just 5 minutes. It’s buttery, flaky, and holds its shape in the oven. It’s ideal for making a blueberry pie from scratch.
MORE DELICIOUS PASTRY FILLINGS
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Flavor experts rated this the easiest and BEST blueberry pie filling recipe. They all commented that thick luxurious texture and beautiful flavor are amazing. The mixture has the perfect balance of sweet and tart.
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Blueberry pie filling
- Total Time: 15 Minutes
- Yield: 2 Cups 1x
Description
This luscious blueberry pie filling is a baker’s dream. It’s rich and tasty with the perfect texture. It’s the ideal filling for pies and pastries. Enjoy it as a topping for pound cake, tarts, cheesecake.
Ingredients
- 2 cups blueberries (fresh or frozen)
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 lemon, zested and juiced
- 1 teaspoon pure vanilla extract
- Optional: 1/2 tablespoon butter
Instructions
- Add blueberries, sugar, cornstarch, lemon juice, and lemon zest to a small saucepan over medium heat.
- Stir to coat the blueberries in sugar, and gently mash the blueberries with a spoon. But don’t mash too much. We still want some big blueberries in the mixture. We just want to release a bit of liquid so the filling doesn’t scorch on the bottom of the pan.
- Continue cooking the mixture, stirring often, for about 8 to 10 minutes or until it’s beautifully thick and the sugar has fully dissolved. Remove pan from heat. Add vanilla extract (and butter, if desired). Stir to combine.
- After the blueberry pie filling has shed some heat, transfer it to a jar and let it come to room temperature. Cover the surface with plastic wrap so it doesn’t develop a skin. If not using immediately, attach a lid to the jar and refrigerate for up to 5 days.
Notes
IF USING FROZEN BLUEBERRIES: Defrost berries in a cold-water bath (transfer to a wide bowl and cover with cold water). Or microwave frozen blueberries on the defrost setting for 30 seconds. Drain well before using.
HOW TO THICKEN THE FILLING: If the blueberries used are extra juicy, the mixture may need more thickening. Cook the filling a bit longer to allow more of the juices to evaporate. Or make a cornstarch slurry (whisk together 1 tablespoon cornstarch plus 2 tablespoons water). Gradually stir in small amounts of slurry until the filling reaches the desired thickness.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
BLUEBERRY PIE FILLING > join the conversation
Did you enjoy learning how to make blueberry pie filling from scratch? What will you do with yours? Join the conversation in the comments below.
I used this filling to make a blueberry pie. It was perfect. My husband went crazy over it. He said it was one of the best desserts I’ve ever baked. So I’m feeling very happy with this big win.