Blueberry Pie Filling Recipe
A quick and easy homemade blueberry pie filling made with fresh blueberries, lemon, and just a few pantry staples. Perfect for pies, cheesecakes, pancakes, ice cream, and more!
Servings 8 servings
Calories 59kcal
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
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe 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
Serving: 0.25cup | Calories: 59kcal