Blueberry Pie Filling

This Blueberry Pie Filling is made with fresh and juicy berries and can be used for pie, ice cream, and all kinds of desserts. I love that it works with fresh or frozen blueberries, so I can make it any time of year. No matter what, you get a flavorful filling ready in less than 30 minutes that’s perfect for satisfying your sweet tooth.

Making recipes with blueberries is seriously one of my favorite things, especially in the summer when I can grab them fresh from my friend’s farm. She has this beautiful organic blueberry farm, and my daughter and I love going there, it’s such a sweet little outing for us. Plus, I think blueberries have this fun personality with the right mix of sweet and tart, and they make everything taste better. From a simple blueberry crisp to this blueberry fudge my kids keep asking for on repeat this season, they turn even the easiest treat into something super mouthwatering.

If you love blueberries as much as we do, you’ve got to try this homemade blueberry pie filling instead of the canned stuff. The flavor is just on another level, and once you taste it, there’s no going back. I’ve been making this same recipe for years, and every time I serve it, someone asks for the recipe. It always gets five stars from friends and family, and I hope you’ll be next. Let me know if it wins over your crew too.

Why you will love this recipe 

• Made with real blueberries: I use fresh blueberries whenever I can, but it works just as well with frozen too. I promise this taste nothing like the canned filling from the store, it’s homemade and full of real fruit flavor.
• Ready in under 30 minutes: I cook it all in one saucepan using sugar, lemon juice, cornstarch, and a touch of butter. It thickens up great and has that perfect sweet and slightly tart taste I am obsessed with.
• Perfect for pies and more: This filling is great for blueberry pie, but I also use it on ice cream, pancakes, or even spooned over yogurt for my kids. So, if you love a simple homemade topping that actually tastes like blueberries, this recipe is for you.
• Easy to store and use: I make a batch and stick it in the fridge so we can scoop from it all week. It stores fantastic and transform simple foods like toast or ice cream into something that tastes like it came from a cute little café. Love it!

What you will need

• Blueberries: I use fresh organic blueberries. You can use frozen too, but be sure to check my expert tip further down in the post.
• Sugar: A mix of brown sugar and white granulated sugar give me the right balance of depth and sweetness.
• Flavoring: Vanilla extract, lemon zest, and lemon juice provide the brightness and a little tang to enhance the blueberry flavor. These ingredients are must!
• Thickener and water: I like using cornstarch and cold water because it helps thicken the filling to the perfect texture without any clumps.
• Butter and salt: I always prefer unsalted butter, and a pinch of kosher salt is something I never skip.

How to make

Mix up the sugars: I add both sugars, salt, water, and cornstarch to a medium saucepan and cook it over medium-high heat. I stir it often until the mixture is smooth and well combined.

Now cook the berries: I gently stir in the lemon zest and blueberries, then bring the mixture to a boil. I lower the heat to medium-low and keep cooking while stirring for about five minutes until it’s bubbling and thick.

Add the rest of the filling ingredients: I take the pot off the heat and stir in the vanilla, lemon juice, and butter. I keep stirring until the butter melts and everything is smooth and glossy.

Let it cool completely: I let the pie filling cool all the way before using it. Then I spoon it into a pie crust or use it as a topping for whatever we’re craving.

Expert tip

Mix whole and mashed berries

The key tip for making my blueberry pie filling is to use a mix of whole and slightly crushed blueberries. I really like to mash a small handful before cooking to help thicken the filling naturally and give it a nice mix of texture. Trust me, it creates a perfect balance of juicy whole berries and a rich sauce without turning into jam.

More tips to consider:

• If you’re using fresh blueberries, make sure to rinse and drain them well so the filling doesn’t end up too watery. For frozen berries, I always thaw them first and gently pat them dry before cooking. That extra moisture can really throw off the texture. I let them simmer a little longer since they release more liquid.
• When I’m baking this in a pie, I skip poking holes in the crust and use pie weights instead. It keeps the bottom crust from getting soggy.
• I also place the pie dish on a baking sheet in the middle of the oven just in case it bubbles over a bit.
• I’ll use bottled lemon juice, but I’ll be honest, fresh lemon juice with a little zest makes a big difference.
• And if I’m making a pie with this filling, I always double the batch and let it cool completely before using it. That way the filling sets up nicely and doesn’t slide around when slicing.

Recipe variations:

• Mixed berry filling: Sometimes I mix in raspberries, blackberries, or strawberries with the blueberries. I keep the total amount around six cups and follow the same steps for a slightly tangy and colorful twist.
• Cinnamon spice version: I add a half teaspoon of ground cinnamon and a pinch of nutmeg to the sugar mixture. It’s really nice for fall pies or warm dessert toppings.
• Maple-sweetened: Instead of the white sugar, I use 1/3 cup of maple syrup and keep the 1/4 cup of brown sugar. It gives the filling a richer sweetness that works great with pancakes or yogurt.
• Low-sugar option: When I want something a little lighter, I reduce the sugar by about a third and add a splash of orange juice. The fruit still shines, and it’s not overly sweet.

Serving suggestions

I love spooning this blueberry pie filling over a warm stack of blueberry oatmeal pancakes or waffles for a quick breakfast that tastes like something from a diner. It’s also perfect layered into crepes or served with a scoop of whipped cream on the side.

When my friends come over for afternoon tea, I usually make a pot of something warm and a treat. Lately, I’ve been swapping out frosting and spreading this blueberry filling right on top of my blueberry zucchini poke cake. It sinks into every little pocket and makes the whole cake extra moist and full of fruity flavor. I’ve even added a spoonful on top of my blueberry coffee cake, and let me tell you, it takes it to the next level. Every time I serve either one, someone asks for the recipe before they’ve even finished their slice. It’s safe to say both are crowd-pleasers!

How to store leftovers:

• Store: I keep any leftover blueberry pie filling in an airtight container in the fridge. It stays fresh for up to a week.
• Freeze: If I have more than I need, I freeze it in a freezer-safe container or a bag. If I’m using a jar, I always leave a little space at the top so it has room to expand. It keeps well in the freezer for up to three months.
• Thaw: The night before I need it, I just move the filling from the freezer to the fridge and let it thaw overnight. It’s ready to go by morning.

Frequently asked questions

More blueberry recipes to try: