Make the most out of blueberry season by making your own homemade blueberry pie filling! Customise with your choice of sweeteners and flavors and enjoy in pies, cakes, pastries and more!

Key Ingredients

• Blueberries
  • Use fresh fruit during peak blueberry season or frozen fruit throughout the rest of the year. 
  • Depending on the variety and sweetness of your berries you may want to consider increasing or decreasing the amount of sugar you use.
• Sweetener
  • White sugar is a quick and easy go-to, but maple syrup and honey are great options if you want a refined sugar free option.
  • Use maple syrup or white sugar for Low FODMAP and Vegan options.
• Lemon
  • Use fresh lemon juice to brighten things up and a little lemon zest for a more concentrated flavor.
• Starch
  • Use corn starch for the cheap and easy option.
  • Use tapioca starch if you need a grain free alternative. If using tapioca starch, double the amount from 2 tbsp to 4. The end result will look a bit goopier than what’s pictured here, but the taste is unchanged and it still bakes into pies and crumbles like a dream!

Quick Steps:

1. Whisk: water, lemon juice, sugar, vanilla and starch in a saucepan.
2. Combine: stir in whole blueberries and zest into the rest of the filling ingredients.
3. Cook: boil mixture, then reduce the heat and simmer to thicken the blueberry juice.
4. Store: cool the fruit filling slightly then use right away or transfer to an airtight container and store for later.

Freeze for Later

• Cool to room temperature then transfer to freezer safe bags or containers.
• Make sure to leave about 1/2 inch space at the top of the container to leave room for expansion as the blueberry mixture ices up.
• Thaw overnight in the fridge before using.

What to Do with Blueberry Pie Filling

• Make a fresh blueberry pie by baking it into your favorite flaky pie crust.
• Spread over cheesecake.
• Mix into vanilla ice cream or yoghurt.
• As a filling in between cake layers or as a cupcake filling.
• Serve as a blueberry sauce over pancakes, waffles or french toast.

More Homemade Pies & Fillings

• Almost Paleo Apple Pie (Grain-Free)
• Gluten Free Cherry Pie
• Homemade Cherry Pie Filling
• Gluten Free Strawberry Hand Pies (Pop Tarts)
• Paleo Pumpkin Pie
• Gluten Free Pecan Pie

Enjoy!

Let me know if you try this homemade blueberry pie filling recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Blueberry Filling

Yield: about 4.5 cups Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 5 minutes

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Use fresh or frozen berries to make your own homemade blueberry filling for pies, cake and more!

Ingredients

• 1/4 cup water (60ml)
• 2 tbsp lemon juice (30ml)
• 1 tsp lemon zest
• 1/3 cup white granulated sugar (70g) OR 3 tbsp maple syrup or honey (60g)
• 2 tbsp cornstarch (15g)
• pinch of salt
• 1 tsp vanilla extract
• 4 cups fresh or frozen blueberries, divided (600g)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Combine everything except for the blueberries and lemon zest in a medium sauce pan. Whisk together until no starch lumps remain. Stir in the berries and zest.
2. Bring the mixture to a boil over a medium high heat, then reduce the temperature to maintain a gentle simmer. Let simmer, stirring every so often, about 10-15 minutes until the berry mixture is thick and glossy. Taste and adjust the flavors as you see fit - add more lemon juice to brighten up the flavors or sweetener if needed.
3. Remove from the heat and let cool before using. Store leftover filling in an airtight container. Keep in the fridge up to a week or in the freezer up to 3 months.

Notes

• Make it Grain Free: Use 1/4 cup (4 tbsp) tapioca starch. The consistency will look slightly thinner and more goopy, but it does hold up well after baking.
• Frozen Blueberries: No need to thaw before using - just toss them in the pot as is. Just note the mixture will take slightly longer to come to a boil.
• Sweetener: Use white sugar or maple syrup to keep this low fodmap and vegan friendly. Use maple or honey for a refined sugar option.

Nutrition Information

Yield: 10

Serving Size:

1/4 cup Calories: 62Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 15gFiber: 2gSugar: 11gProtein: 0g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Sauces & Condiments Cuisine: American