Best Blueberry Pie Filling at Home
Discover how to make delectable blueberry pie filling in just a few easy steps! Our recipe is packed with tips and tricks to ensure your homemade pie filling will be the highlight of the dessert table. Get ready to impress your family and friends with this blueberry pie filling – start baking today! This filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert.
I think you will agree with me that a tasty fruit filling can make a huge difference. Whether it’s as a cake filling, pie filling, or on the side of a dessert. I can guarantee that this is going to be one you are going to love. So, observe how I make this filling. While the recipe is relatively standard, it’s my method that takes this filling from good to… oh wow yum…..!!
Why make homemade pie filling?
- A fruit-filling recipe is so versatile. Of course, it is delicious on its own, but there is so much more you can do with fruit fillings apart from using it as a filling for cakes, pies, tarts, and pastries, desserts, cheesecakes, pastry, etc. (more on that below)- try it over pancakes, waffles, French toasts.
- Homemade fruit fillings are less sweet, fruitier, and, unlike commercial fruit fillings, are not loaded with sugar, flavorings, and additives
- The best part is that it takes just 5 to 7 minutes to make it. And, it has a shelf life of up to 4 days in the fridge. Leftovers can be kept in the fridge for months.
- The list of ingredients is just 4 – fruit, lemon juice, sugar, cornstarch, and water.
Ingredients and substitutes
- Fresh or frozen fruit – You can use either. Fresh berries are not always available to me. So, frozen is often my option. I prefer to use frozen, as the fruit breaks down nicely, giving you that melt-in-the-mouth texture and mouthfeel.
- Cornstarch – I think this is by far the most commonly used ingredient. And yet, if for some reason, you cannot use cornstarch, try arrowroot powder or potato starch. I have used both on two separate occasions, and there is not much difference between them.
- Sugar – I prefer to use a fine-grain sugar for this, so I get a nice thick syrup consistency. You can also use honey or maple syrup.
- Lemon Juice – Helps cut the sweetness and also brings out the flavor.
Step-by-step: Blueberry cake & pie filling
- In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
Pro tip – Mashing will add a nice, thicker consistency to the topping, but make sure to leave some blueberries whole. - Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula, it’s ready.
Pro tip – Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan. - Remove and pour into a large bowl or mason jar. Let cool completely or use as directed in your recipe.
Pro tip – The filling will thicken as it cools, so keep that in mind when you take it off the heat.
Tips for success
- You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust the sweetness accordingly.
- Also, if the fruits are frozen, you may need a little less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves, adjust the water if necessary.
- Use fine-grain white sugar so it dissolves easily and does not affect the filling’s color. For example, brown sugar can give a very dull red color.
- Overcooking the fruit filling causes the cornstarch to become lumpy. If that happens, just add a little water and cook until it reaches the right consistency.
- This filling will stay in the fridge for a week, but can be frozen in the fridge for up to 3 months.
- This batch would be enough cake filling for 2 x 8-inch cake layers.
- a tart filling for one 9-inch tart and
- dessert servings with a 9-inch cheesecake.
- You can use this same recipe to make any other fruit filling, such as blackberry, strawberry, mango, cherry, raspberry, etc.
- Blueberry Cheesecake – Baked, Mini Cheesecakes – Blueberry
- Blueberry Muffins Recipe –
- Lemon Blueberry Cupcakes
- Blueberry Panna Cotta Tart (No-Bake – video recipe)
- Blueberry Jam – No Pectin
- French Blueberry Macarons Recipe
- Blueberry Tart (custard-filled), Blueberry Cream Cheese Tartlets
- Blueberry Cream Cake with Crumb Topping
- See all blueberry recipes
Frequently asked questions
The blueberry filling can be kept at room temperature for up to two days. It will last in the fridge for up to 4 or 5 days. And it can also be frozen for over a month. In addition, always keep filling recipes well wrapped to prevent drying out.
Absolutely, I use fresh blueberries in season, and yet they are usually expensive. Also, the frozen tend to be more affordable and work best for cake and pie fillings. Also, frozen blueberries can have tough skin; therefore, use my method. I cook the blueberries in water for a few minutes before I thicken them. This method produces a soft blueberry filling that tastes just as good as fresh blueberry filling.
You will need twice this recipe for a blueberry pie. You can use either fresh or frozen blueberries. And if you have fresh blueberries, save some for garnish.
The blueberry filling works great on a simple vanilla cake or an orange cake. You can also try my vanilla cream cake or Blueberry Cream Cake.
I have a detailed video and progress pictures showing how to level, tort, and fill a cake. The process is simple
– Bake your favorite cake batter in the right-sized cake pans.
– Cool cake layers, then level or torte them using a serrated knife.
– Brush the cake with simple syrup using a pastry brush.
– Pipe a buttercream frosting dam around the edge of the cake.
– Fill the center with the fruit filling, e.g., blueberry filling
– Top with the next cake layer.
– Continue with the dam and filling until you have used all cake layers.
– Chill the cake for 15 minutes, then frost the top and sides
The Best Ever Blueberry Filling
Discover how to make delectable blueberry pie filling in just a few easy steps! Our recipe is packed with tips and tricks to ensure your homemade pie filling will be the highlight of the dessert table. Get ready to impress your family and friends with this blueberry pie filling – start baking today!
Video
Ingredients
- 8 oz (225 g) Blueberries fresh, or frozen
- ¼ cup (50 g) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ½ cup (120 ml) Water (divided)
Method
- In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip – Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.
- Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready.Pro tip – Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
- Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip – The filling will thicken as it cools so keep that in mind when you take it off the heat.
Notes
- You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust sweetness accordingly.
- Also, if the fruits are frozen you may need a little less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves adjust water if necessary.
- Use fine-grain white sugar so it dissolves easily and does not affect the color of the filling. For example, brown sugar can give a very dull red color.
- Overcooking the fruit filling causes the cornstarch to become lumpy. If that happens just add a little water and cook to the right consistency.
- This filling will stay in the fridge for a week but can be frozen in the freezer for up to 3 months.
- This batch would be enough a
- cake filling for 2 x 8-inch cake layers,
- a tart filling for one 9-inch tart, and
- dessert servings with a 9-inch cheesecake.
- You can use this same recipe to make any other fruit filling such as blueberry, blackberry, raspberry, mango, cherry, etc.
- Doubling the recipe – If you double the amount do not double the amount of water and cornstarch. You can add 1/2 cup water with 1 tbsp of cornstarch for up to 500 grams / 15 oz of fruit. Otherwise, it takes longer to reduce the water.
- The cornstarch needs to be activated for the filling to thicken up. Otherwise, it will be very syrupy with a starchy taste.
- If the filling is too thick means the water is reduced considerably, you can add a little more to bring it to consistency. Add regular water when still hot or warm water when the filling has cooled.
- When cooled, if the filling is too thick, first give it a good mix, only then add a few tablespoons of water as necessary.
- If used to fill a cake, make sure to use a frosting dam around the edges of the cake. This will prevent the filling from coming out of the sides of the cake. See my video, how to level, fill, torte a cake
Week 2 day 3 done
Hi, i bought a 595g Duncan Hines Original Blueberry filling. Would like to add a bit of sourness to flavor. How much lemon and sugar you think should i add?
Hey, Herrica. You can add a few tablespoons of lemon and taste it until you have the sourness you want. If you want it sweet too – add a few tablespoons of sugar too. Best is to just taste and see
Hello! I am so excited to try out your blueberry and strawberry fillings! They sound delicious! I was wondering, have you ever combined the two? I want to try it out but I don’t know how well they will pair together. Either way, can’t wait to try these fillings!
Hey Rae. Yes, they do taste good together so you can combine the two in one cake but keep them separate. Have a red layer and a blue layer unless of course, you want the resulting color combination. I hope that makes sense.
AMAZING recipe! Very delicious on many desserts! Thank you for sharing. Is there anyway to freeze after made?
Thank you, Meme. Yes, I do it often. Freeze any remaining in freezer safe bags and place them in a tray flat until frozen. I have a stack of such fillings at all times in my freezer. They are perfect for last minute fillings especially for macarons and cupcakes when you need small batches.
Hi, I was wondering if I should thaw my frozen blueberries prior to cooking them. I picked all of my blueberries fresh this summer and froze them so they are not the kind you buy in the store, I dont think there is much difference but I was just curious if you hadthawedyours prior.
Hey Sara, you can cook the frozen blueberries from frozen – I do it all the time. No need to thaw them. Thanks
Hi Veena,
I am so thrilled to try this out but have a query and looking for quick response. Can I prepare in two day advance for my cake and keep it at counter for two days
Please reply. thanks in advance
Hey Rajal. Yes, you can make this two days in advance. Ideally, it should be ok to keep on the counter because there is no dairy. But if the weather is hot and humid it’s best to keep these things refrigerated.
This looks delicious! Do I need to use frozen berries, or can I use fresh? Thank You!
You can use fresh or frozen – either work fine Emmy.
Thank you very much! I used this recipe for my birthday cake i made and everyone LOVED it!
Thank you, Emmy So happy you and everyone loved this recipe. Thanks for coming back to write this feedback.
Hiii .can I make this sauce with dried blueberries bcos i didn’t get frozen pack …what changes I hv to make if wanna do this with dried ones thanks
Hey Sangita. I have not used dried blueberries for my filling but I do use them in my breakfast porridge. I think the best way to use them would be to soak in warm water until they swell. I think that will take a few hours. Then use them in the recipe as stated above.
What purpose does the lemon serve? My husband is allergic to dairy and citrus and I’m always struggling to find good recipes! Could the lemon be replaced with something or omitted?
The lemon juice cut into the sweetness but yes you can omit the lemon juice as well.
Do you have to let it cool completely BEFORE you put the lid on the mason jar? PS tastes delicious!!
Thank you Sara. Yes it is always a good idea to let things cool off before you close it.
How long will they keep in a mason jar and do they have to be refridgetsted
It will keep for a few days. I’ve kept mine for up to 4 days.
how can i keep it longer ? i want it to stay for more than 4 days
I think this will last 4 days in the fridge but it will get a bit more thicker in the fridge.