Blueberry Pie Filling
This post may contain affiliate links, read our disclosure policy.
There are a handful of recipes that are worth making from scratch every single time, and this Blueberry Pie Filling Recipe is one of them. It’s thick, glossy, loaded with juicy blueberries, and comes together in about 10 minutes with ingredients you probably already have in your kitchen.
Blueberry Pie Filling
Blueberry Pie Filling
Click the button above to save this recipe!
Whether you’re baking a pie, spooning it over cheesecake, or eating it straight from the jar (no judgment here), this homemade version tastes so much better than anything you’ll buy at the store.
Save this recipe!
Save this recipe! Enter your email below and we’ll shoot it straight to ya!
I consent to receive email from this site 💌
The best part? You only need a saucepan and a few minutes on the stove.
Why You’ll Love This Recipe
Homemade blueberry pie filling is one of those little kitchen wins that feels fancy but couldn’t be easier.
It has a bright, fresh blueberry flavor with just enough lemon to make everything pop. The cornstarch thickens it into that perfect glossy filling that’s ideal for pies, but it’s also incredible over pancakes, waffles, ice cream, cheesecake, yogurt, and so much more.
It also keeps well in the refrigerator, making it perfect for prepping ahead.
Ingredients You’ll Need
- Fresh Blueberries
- Sugar
- Water
- Lemon Juice
- Lemon Zest
- Cornstarch
Step By Step Directions
- Start by combining the blueberries, sugar, water, lemon juice, and lemon zest in a medium saucepan.
- Bring everything to a gentle simmer over medium heat. As the berries heat up, they’ll begin to soften and release their juices, creating a beautiful deep purple sauce.
- While that’s happening, whisk together the cornstarch and water in a small bowl until smooth.
- Pour the slurry into the simmering blueberries and stir continuously. Within a minute or two, the filling will thicken into a glossy, rich sauce that’s perfect for pies and desserts.
- Let it cool slightly before using, or transfer it to the refrigerator until you’re ready.
Tips for the Best Blueberry Pie Filling
Stir the cornstarch slurry well before adding it so it doesn’t settle.
Don’t overcook the berries if you want plenty of whole blueberries in the finished filling.
Allow the filling to cool completely before using it in no-bake desserts.
If your blueberries are especially tart, you can add another tablespoon or two of sugar to taste.
Storage
Allow the filling to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.
Other Amazing Dessert Fillings & Toppings
How to Make Blueberry Pie Filling
Blueberry Pie Filling Recipe
Equipment
- Medium saucepan
- Measuring cups and spoons
- Small bowl
- Whisk
- Wooden spoon or silicone spatula
Ingredients
- 3 cups fresh blueberries
- ½ cup granulated sugar
- ¼ cup water
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a medium saucepan, combine the blueberries, sugar, ¼ cup water, lemon juice, and lemon zest.
- Cook over medium heat, stirring occasionally, until the blueberries begin to release their juices and the mixture comes to a gentle simmer, about 3–5 minutes.
- In a small bowl, whisk together the cornstarch and 2 tablespoons water until completely smooth.
- Slowly stir the cornstarch slurry into the simmering blueberry mixture.
- Continue cooking, stirring constantly, until the filling thickens, about 1–2 minutes.
- Remove from the heat and allow to cool slightly before using. The filling will continue to thicken as it cools.
- Use immediately or transfer to an airtight container and refrigerate until ready to use.
Notes
- Frozen blueberries may be substituted for fresh. Add them directly from frozen and increase the cooking time by 1–2 minutes.
- For a sweeter filling, add 1–2 additional tablespoons of sugar, depending on the sweetness of your berries.
- The filling will thicken more as it cools.
- Delicious as a pie filling or spooned over cheesecake, pancakes, waffles, yogurt, oatmeal, pound cake, angel food cake, biscuits, or ice cream.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!
Tools We Love
- Silicone Whisk – This whisk set has all the sizes you need for your cooking and baking. And it’s cute!
- Airtight Glass Jars – These are perfect for all your curds, and pickles, and dressings. (Also very cute!).
More Awesome Blueberry Recipes
- Chocolate Covered Blueberries
- Blueberry Pie Recipe
- Blueberry Scones Recipe
- No Bake Blueberry Cheesecake
- Blueberry French Toast Casserole
- Blueberry Muffins Recipe
- Blueberry Pancakes Recipe
- See all our best blueberry recipes!
Variations
This recipe is easy to customize.
Swap fresh blueberries for frozen if that’s what you have. There’s no need to thaw them first, just add an extra minute or two to the cooking time.
Add a pinch of cinnamon for a subtle warm flavor.
A splash of vanilla extract stirred in after cooking adds another delicious layer of flavor.
Ways to Use Blueberry Pie Filling
This recipe is incredibly versatile, try it in or on: Homemade blueberry pie, Cheesecake topping, Pancakes and waffles, French toast, Ice cream sundaes, Yogurt parfaits, Overnight oatmeal, Pound cake, Angel food cake, Crepes, Cheesecake bars.
Frequently asked questions
Absolutely. Add them straight from the freezer and simply cook a little longer until everything comes to a simmer.
Store it in an airtight container in the refrigerator for up to 5 days.
Yes! Let it cool completely, then freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before using.
Not even close. It’s delicious on cheesecake, pancakes, waffles, French toast, biscuits, yogurt, oatmeal, ice cream, angel food cake, pound cake, and more.
Final Thoughts
Once you make homemade blueberry pie filling, it’s hard to go back to the canned version. It’s fresh, fruity, perfectly thick, and comes together so quickly that you’ll find yourself making it again and again. Whether it’s destined for a pie or simply spooned over a scoop of vanilla ice cream, this recipe is guaranteed to disappear fast.
Get Our Free Easy Casseroles ebook!
Recipes in your inbox
(your email will never be sold!)
Let’s Connect!
Tag #mamalovesfood on Instagram!
