This homemade blueberry pie filling recipe is a quick and easy way to transform fresh, juicy blueberries into an unforgettable dessert! Using only five simple ingredients and just 10 minutes on the stove, you'll have a chunky, flavorful filling that works for so much more than pie!
Best Homemade Blueberry Pie Filling Recipe
If you've been wondering how to make homemade blueberry pie filling from the comfort of your own kitchen, you've landed in the right place!
There's something so comforting about a warm, home made pie, and this old fashioned homemade blueberry pie filling makes it incredibly easy to create that cozy feeling in no time. With just a handful of simple ingredients and a few minutes of your time, you'll have a pie filling that tastes like it came straight from a bakery!
What makes it even more special is that I make 100% of this homemade blueberry pie filling from scratch, using fresh, juicy blueberries. You will not find any of that overly sweet canned stuff here, just real fruit bursting with flavor.
And the best part? It's not just for pie. This filling is incredibly versatile—you can spoon it over your favorite breakfast items, swirl it into yogurt, or pair it with other desserts as a topping. Once you try it, you'll want to keep a jar in the fridge at all times!
Katalin's Key Take on Whether to Use Fresh or Frozen Blueberries to Make Homemade Blueberry Pie Filling
When it comes to making blueberry pie filling, a common question is whether to use fresh or frozen blueberries. The good news is that both work just fine, so you have options. However, you may need to tweak the recipe and process a bit, depending on which you use.
I used fresh blueberries for this recipe, which also means that I need to add a bit of water to help things along while cooking. On the other hand, if you use frozen berries, you'll want to skip the extra water as they release more liquid naturally as they cook.
That said, if you have access to fresh blueberries, I do recommend going that route. Fresh berries hold their shape better, giving you a delightful burst of flavor and texture in your pie filling. But there's no need to stress if it's not blueberry season because frozen blueberries still do the job beautifully, and your filling will taste just as delicious.
Mix, cook, and thicken... the blueberry pie filling is ready in 10 minutes
This recipe is honestly a breeze and will be ready before you know it! Start by combining the fresh blueberries, water, granulated sugar, and freshly squeezed lemon juice in a saucepan and cooking it for 8-9 minutes over medium heat (or until it starts to bubble and thickens slightly).
If you use frozen blueberries, eliminate the water from the mixture since they will add moisture as they thaw. You may also need to adjust the amount of sugar depending on the sweetness of the blueberries.
Stir the cornstarch and water together in a small bowl until smooth. Next, mix a tablespoon of the warm blueberry sauce into the cornstarch mixture, then slowly pour it back into the pot with the remaining blueberry sauce. Continue cooking for another minute or so, stirring constantly, until it thickens. You'll know it's ready when you can run a spatula through the center and the filling parts cleanly, leaving a line on the bottom of the pan that doesn’t immediately fill in.
How to use this homemade blueberry pie filling
Just because this is a pie filling doesn't mean you can only use it for pie! You can use this homemade blueberry pie filling in countless ways and take your favorite desserts to a brand new level:
In addition to pie, you can also use it to fill tarts, make a blueberry cobbler, top a cheesecake (they'd go great with my mini cheesecake bites), or fill your cupcakes, as I do in my strawberry-filled cupcakes recipe.
You can use this recipe to make a blueberry tiramisu (simply replace the strawberry in my strawberry tiramisu recipe), add it to my limoncello tiramisu for a delicious lemon blueberry tiramisu, or use it to make this dreamy Blueberry Heaven on Earth Cake!
Pour it over your morning waffles, pancakes, French toast, muffins, or oatmeal. Stir it into a bowl of yogurt or cottage cheese. Or, use it as a topping for your vanilla ice cream. The possibilities really are endless!
This is how you store it
To save your blueberry filling for another day, wait until it cools completely to room temperature. Then, transfer it to a jar and store it in the fridge for up to a week. For even longer storage, you can freeze it for up to six months. Thaw it overnight in the refrigerator before using it.
Try some other flavor variations
Once you've mastered this recipe for homemade blueberry pie filling, you can start to experiment with different flavors and variations:
Instead of blueberries, you can try this recipe with other berries, such as strawberries (see my strawberry compote recipe for inspiration), raspberries, blackberries, or a berry mix. You can also use cherries and peaches.
Enhance the blueberry flavor with fresh herbs that complement it well, such as mint, thyme, rosemary, basil, sage, or lavender. Warm spices such as cinnamon, allspice, nutmeg, or vanilla also pair well with blueberries!
Give your filling a citrusy kick with some lemon or orange zest. Or, add diced rhubarb to make a delicious blueberry rhubarb pie filling.
For an adults-only twist, stir in some red wine, Grand Marnier, amaretto, whiskey, or rum at the end of cooking!
Some More Expert Tips For Making Homemade Blueberry Pie Filling
- Avoid reaching a boil when cooking the mixture. You should always keep it at a gentle simmer, which helps keep the berries intact and prevents scorching or overcooking.
- For a chunkier consistency, cook the compote for a shorter period—just long enough for the berries to soften but retain their shape. On the other hand, let it simmer a bit longer for a thicker, more jam-like filling.
- If you prefer a smoother, more spreadable sauce, you can use a potato masher or the back of a spoon to gently mash some of the berries as they cook.
- You may need to extend the cooking time to ensure a blueberry pie recipe that is not runny. If it feels too loose after about 20 minutes, keep it simmering over medium heat. As it reduces, it will naturally thicken. However, if it thickens too much, stir in a splash of water or lemon juice to loosen it.
- To best preserve the freshness and flavor, use a Mason jar to store your blueberry pie filling. The airtight seal helps preserve both texture and taste. However, any airtight container will work well if a mason jar isn't available.
Try Some Of My Other Cake Filling Recipes
If you loved this easy homemade blueberry pie filling recipe, make sure you take a look at these other delicious fruity pie recipes:
- Apple Crumble Pie
- Mini Strawberry Pies
- Cherry Hand Pie
- Baileys Apple Pie
- Peach Cobbler with Pie Crust
For more tasty pie recipes that don't even require an oven, check out my roundup of the Top 45+ Best Easy-to-Make No-Bake Pies.
Have You Tried This Recipe?
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Homemade Blueberry Pie Filling Recipe
Equipment
- Digital scale
Ingredients
Blueberrry Pie filling
- 510 g (2 cups) Blueberries fresh (if frozen, skip the water)
- 75 g (⅓ cups) Water
- 100 g (½ cups) Granulated sugar more or less depends on sweetness of the blueberries
- 2 tablespoons Lemon juice freshly squeezed
- 2 tablespoons Corn starch +2 tablespoons water to mix the corn starch in
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Homemade Blueberry Pie Filling
- Cook the fresh blueberries together with the water, sugar and lemon juice over medium heat for about 8-9 minutes or until the mixture is bubbling and slightly thickens. If frozen blueberries are used, skip the water.
- In a separate bowl, mix the cornstarch with water until smooth. Add a tablespoon of the warm blueberry sauce to the cornstarch mixture, then gradually pour the cornstarch mixture into the blueberry-sugar mixture. Stir constantly and cook for another minute until the blueberry pie filling thickens.
- Storing: Transfer the blueberry filling into jars and allow to cool completely. Store in the refrigerator for up to 7 days or in the freezer for up to six months.
- Serving: Serve your blueberry pie filling warm or chilled over waffles, French toast, pancakes, ice cream, cheesecake, muffins, and more. Or, use it as a pie or tart filling. Alternatively, use it as a layer in creamy desserts such as Tiramisu or Heaven on Earth cake.
Notes
- Do not skip the lemon juice. It will bring out the flavor of the blueberries.
- Adjust the sweetness by adding more or less sugar.
- Feel free to use frozen blueberries. However, this may increase the cooking time by a few minutes, and you may want to skip the extra water.
- Adjust the consistency by cooking the sauce for a longer or shorter period of time.
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