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–+ servings
Cooked blueberry pie filling on spoon.
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5 from 3 votes

Homemade Blueberry Pie Filling

A Homemade Blueberry Pie Filling recipe for fresh or frozen blueberries. Great for ice cream or cheesecake toppings, pancakes and waffles, or of course, pie! 
Prep Time5 minutes
Cook Time5 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 121kcal
Author: Sara Smith | Eat Dessert Snack

Ingredients

  • 5 cups fresh or frozen blueberries approx. 800 g
  • 1 cup water 236 mL
  • ½ cup granulated white sugar 116 g
  • 2 Tablespoons lemon juice (about ½ lemon) 30 mL
  • 5 Tablespoons corn starch 40 g
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest

Instructions

  • Wash blueberries carefully. If using frozen, at least partially thaw before using.
  • In medium size saucepan, combine blueberries, water, sugar, lemon juice, corn starch, and salt.
    Cook over medium heat until mixture comes to a gentle boil, about 5 minutes, only stirring occasionally. Mixing too much will crush the blueberries as they cook.
  • After pie filling has come to a gentle boil and has thickened, remove from heat and stir in vanilla and lemon zest gently. Allow to cool for 15-20 minutes before using as a topping.

Notes

If using as a pie filling, allow to cool completely (to room temperature)  before pouring into raw pie shell. 
Refrigerate for up to 5 days
Freeze for up to 3 months - reheat after thawing to bring a glossy shine back, add a few Tablespoons of water if necessary. 

Nutrition

Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 39mg | Potassium: 73mg | Fiber: 2g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 0.3mg