Looking for a quick and easy homemade blueberry filling recipe? Here's one for you!
The fruit filling recipe can be made with both fresh and frozen blueberries and requires very simple ingredients. Plus, it takes less than 30 minutes to prepare.
The filling is super versatile too! You can use this as a homemade pie filling for an easy blueberry pie or blueberry hand pies. You can also use it to make other delectable treats like cakes, tarts, blueberry turnovers, blueberry cobbler and even as ice cream, French toast or cheesecake toppings. A great way to enjoy the berries during blueberry season.
The process and ingredients of making fruit pie fillings, particularly this easy homemade blueberry filling is somewhat similar to making jam. The only difference, I would say is the use of cornstarch in the filling and pectin in the jam.
I have written quite a bit about pectin in jams in my homemade strawberry jam recipe post here, so basically, an alternative to pectin would be lemon juice. And since I also use lemon juice in this blueberry filling recipe, practically the only difference between the pie filling and the jam is the use of cornstarch in the former and none in the latter.
Table of contents
Pectin, Lemon Juice and Cornstarch – When to Use in the Recipe
Pectin and lemon juice act as the gelling agents in jams which is how jams are supposed to be. But that does not mean that the jams are thick, they are still a bit runny, but more of a gel consistency. Cornstarch, on the other hand, thickens the mixture which is ideal for pie fillings. Too runny a filling will turn your pies soggy, so thicker fillings are most suited for pies.
Anyhow, even though I said lemon juice is not required for pie fillings as the gel-like consistency is not required, you will notice in my blueberry filling recipe card below that I still added some lemon juice to my blueberry filling. This is because a little lemon zest and juice simply enhance the taste of the blueberry filling. So, just in case you are a little confused with my explanation about the role of lemon juice in helping jams to set, the only reason I add it to my pie filling recipe is because of the taste and nothing else.
How to Make the Filling - Video Tutorial
Check out my video on how to make blueberry filling recipe:
- White sugar
- Lemon juice
- Lemon zest
Making the filling
- The process typically starts by getting the blueberries ready. Once the fruits are all weighed, washed and drained, add half of them into a saucepan placed over very low heat.
- And then add in the sugar. Also add in the lemon juice, lemon zest (rind) and cornstarch. To avoid the cornstarch from turning lumpy, mix it with some cold water to make cornstarch slurry before adding into the blueberries.
- As the sugar starts to dissolve, you will notice that the fruits mixture turns quite runny and the blueberries start to soften. At this stage, add in the salt and then the remaining blueberries.
- Let the blueberry mixture simmer over low heat while stirring it every now and then until it thickens. The pie filling is ready when the liquid in the mixture has reduced to the point that the fruits are just coated in the blueberry sauce.
- At this point, remove the pie filling from the heat and let it cool completely to room temperature before storing it.
How to use frozen blueberries to make the filling
- This recipe can also be made with frozen blueberries. Thaw and cook them in the same way as the fresh berries.
What can you use the filling for?
- This tasty fruit filling makes a delicious pie filling. You can use it to make your homemade blueberry pie with a butter pie crust or flaky pie crust for a mouth-watering blueberry pie. You can also use it to make blueberry hand pies or blueberry pie bars.
- This filling also works as a great addition in cakes. Swirl the filling onto your favorite coffee cake batter (see how I swirled strawberry filling on my almond cake here) for a blueberry coffee cake. You can also use this filling as a cake filling, in between your favorite cake layers.
- In addition to being a filling, this fruit filling can also be used as a topping. Add some into your cheesecake batter to make blueberry cheesecake or simply use it as a topping for your classic New York cheesecake.
- Other great ways to enjoy this recipe is as a topping for ice creams.
How to store this fruit filling?
- If you are planning on using the filling within the same day it is made, you can place it in a clean bowl and leave it at room temperature.
- If you plan on using it the next day, up to 5 days, it is best kept in the refrigerator.
- Always keep the filling covered to avoid it from drying out in the fridge.
Can the filling be frozen?
- Yes, it can. Fill it into a freezer bag or a covered container before freezing.
- To use the filling, thaw and bring it to room temperature. Heat it up slightly if required.
- If you intend to keep your blueberry filling for more than one week, I would recommend it to be
Can you make the filling without the cornstarch?
- Cornstarch acts as a thickening agent in this blueberry filling recipe. If you do not wish to use cornstarch, you can replace with all purpose flour or tapioca flour.
Can you make the filling without the lemon juice?
- Yes, you can.
- The purpose of lemon juice and lemon zest in this recipe is to enhance the taste of the filling. You can still make it without the lemon juice, but for best flavor, I would strongly recommend to use it for a better taste.
- You can add half a teaspoon of vanilla extract into the homemade fresh blueberry filling right before removing it off the heat for a vanilla flavored delicious blueberry filling.
Like this simple and easy recipe? Here are my other posts you might want to check out
- Pretty in Pink Blueberry Lemonade
- Blueberry Soda - A Refreshing Homemade Drink
- Blueberry Cake Loaf with Lemon Glaze Icing
- Cherry Coulis - Easy Homemade Cherry Sauce
- Pineapple Jam Recipe - How to Make Pineapple Jam Without Pectin
- Strawberry Filling - An Easy Homemade Recipe
- Small Batch Strawberry Jam
- Mango Jam
- Strawberry Jam Cookies
Here is the full printable version of my blueberry filling recipe:
Blueberry Filling Recipe
- 210 g blueberries
- 45 g white sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- ⅛ teaspoon lemon zest
- a pinch of salt
- Wash the blueberries and drain the water. .
- In a saucepan, add half the blueberries, sugar, lemon rind and lemon juice and let simmer over very low heat. .
- Mix cornstarch with water and add the mixture into the simmering blueberries. .
- Let the fruits soften and simmer in the sugar syrup until the sugar is completely dissolved and the fruits start to soften. Add in the salt. .
- Add in the remaining blueberries and continue to simmer until the mixture thickens. .
- Remove the blueberry filling off the heat and let it cool to room temperature before storing them in a clean container. .
- Keep the pie filling refrigerated until it is ready to be used. .
- This amount makes about 240 grams of blueberry pie filling.
And that is pretty much my homemade blueberry filling recipe.