Summer is a perfect time to pull together this delicious recipe for blueberry pie filling.
If you’ve been here very long you know my love for blueberries runs deep. Growing up, I spent most of my summers working at local blueberry farms. Some of them my grandpa managed and others were farms of neighbors up the street. The blueberry season determined our family vacations and always held first priority on summer days. There was never a time that my parents deep freeze wasn’t stocked full of them and there was never a summer that we didn’t enjoy their sweetness.
Our family had several favorite ways to use up all of the berries we collected. We enjoyed them in my mom’s cheesecake (you can find that recipe here), in pies, and as toppings on pancakes and ice cream sundaes. All of these are simple and delicious ways to add flavor to some of our favorite snacks and for the most part simply required one thing; a fail-proof recipe for blueberry pie filling.
This recipe for blueberry pie filling is delicious and versatile.
This recipe requires only a handful of ingredients and a few minutes. All you need to create something delicious is:
- 4 ingredients: blueberries, cornstarch, granulated sugar, and lemon juice
- 3-4 minutes: to simmer it all together
If you would like most of your berries to remain plump add only 1/2 of the blueberries into the mixture at the beginning. Once your cornstarch, sugar, and lemon juice have thickened shut off the heat and stir in the remaining blueberries. This will allow them to be incorporated with the rest of the filling without busting open.
Recipe for Blueberry Pie Filling
Blueberry Pie Filling
- 7 Cup Blueberries
- 2 Tbsp Cornstarch
- 1/4 Cup Granulated Sugar
- 1 Tbsp Lemon Juice
Add the blueberries,sugar, cornstarch, and lemon juice to a medium saucepan.
Toss until combined.
Bring to a gentle simmer over medium heat, stir occasionally.
Allow berries to simmer and thicken 3-4 minutes.
Remove from heat and allow to cool at room temperature.
Use your finished filling on turnovers, in pies, on top of angel food cake, on ice creams, or simply by the spoonful!
If you enjoyed this recipe you may also like: