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.
- 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
- 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.
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
Keywords: Blueberry Pie Filling, Blueberry Filling, How to Make Blueberry Pie Filling, Fruit Filling for Pie