Forget canned pie filling! Make this Blueberry Pie Filling recipe from scratch using fresh blueberries for pie, cobbler, cheesecake, and more.

Blueberry pie filling in a saucepan with spoon

Because it hasn’t rained enough in the past few weeks, farms are struggling with producing enough fruit.

One place cancelled their strawberry festival. Another cancelled their pick-your-own cherries because the trees didn’t survive.

They did, however, say their blueberries survived so at least we still have those this summer.

Since I already have recipes for cherry pie filling, peach pie filling, and apple pie filling, it was only a matter of time until I added Blueberry Pie Filling to the list.

Sure, you can buy canned blueberry pie filling but homemade tastes so much fresher. Not to mention it has limited ingredients with no high fructose corn syrup.

Plus this blueberry pie filling recipe is very versatile so you can add other flavors or even other fruits to it.

And homemade blueberry pie filling isn’t just for pie! You can also use it as a topping for my no bake blueberry cheesecake, mini angel food cake, or use it as the base for blueberry cobbler for two.

Close up of blueberry pie filling in saucepan with spoon

Ingredients For Blueberry Pie Filling

To make this homemade blueberry pie filling recipe, you’ll need the following ingredients:

  • Blueberries:Can’t have blueberry pie without blueberries!
  • Sugar: Sweetens the filling
  • Water: Needed to make the syrupy filling
  • Cornstarch: To thicken the filling
  • Lemon juice: To balance all the sweetness
  • Vanilla: To enhance the blueberry flavor

Blueberry pie filling in a saucepan with spoon

How To Make Blueberry Pie Filling

This blueberry pie filling recipe is as easy as boiling water because that’s pretty much what you’re doing (with a few more added ingredients).

Once you make it, you will question why you even buy canned in the first place.

Here’s how to make blueberry pie filling from scratch:

  1. Stir together blueberries, water, sugar, and cornstarch in a large saucepan then bring to a boil.
  2. Cook until it thickens and blueberries cook down, about 3-5 minutes.
  3. Stir in lemon juice and vanilla then cool to room temperature.

Is homemade blueberry pie filling suitable for canning?

Sadly blueberry pie filling is not suitable for canning due to the cornstarch as it breaks down after awhile, affecting bacteria growth.

How To Store Homemade Blueberry Pie Filling

Once the blueberry pie filling has cooled to room temperature, transfer it to a large mason jar (or similar) then refrigerate for up to 2 weeks.

The filling will separate once cold. When ready to use, transfer it to a saucepan to reheat until smooth again.

How To Freeze Blueberry Pie Filling

Using up your fresh blueberries but not ready to bake yet? Much like blueberry pie itself, you can freeze blueberry pie filling.

There are two ways to freeze your filling:

  1. Line a freezable pie plate (not glass as it may shatter when baked at a cold temperature) with pie dough. Fill then cover the top with another piece of pie dough. Fully cover with plastic wrap then place in a freezer-safe plastic bag.
  2. Transfer the filling to a freezer-safe plastic bag. Place the bag inside an empty pie plate and spread out so it takes the shape of the plate. Freeze until firm. Because it’s the shape of the plate, it should be easy to transfer and bake when ready.

Whichever method you choose, freeze for up to 3 months. When ready to bake, cut three slits into the top of the crust and bake at 400F for 45-60 minutes or until the crust is golden brown.

Angel food cake with blueberry pie filling

What To Make With Blueberry Pie Filling

Of course there’s the obvious blueberry pie. You can make cherry crumble pie or mini cherry pie for two, substituting blueberries for the cherries.

You can also use half of your filling for my small pie crust. Double the dough recipe for a double crusted pie.

Not in the mood for pie? Use it as a topping for Mini Cheesecakes and No Bake Mini Cheesecakes.

You can also make Homemade Apple Turnovers (but with blueberry) for breakfast.

For more recipe ideas, check out my post on Cherry Pie Filling Desserts. They’ll still work the same with blueberry.

Blueberry pie filling in a saucepan with spoon

Blueberry Pie Filling Recipe

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

Forget canned pie filling! Make this Blueberry Pie Filling recipe from scratch using fresh blueberries for pie, cobbler, cheesecake, and more.


  • 5 cups fresh blueberries
  • 1 cup water
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract


  1. In a large saucepan, stir together blueberries, water, sugar, and cornstarch. Bring to a boil over medium heat, stirring often. Cook until thickened, about 2-3 minutes.
  2. Remove from the heat and stir in lemon juice and vanilla. Cool to room temperature then use as desired or refrigerate for up to 2 weeks.

    The filling will separate when refrigerated. Reheat everything back up in a saucepan until smooth again.


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