Blueberry Pie Filling

Two jars of blueberry pie filling.

5 from 2 reviews

Blueberry Pie Filling is super easy to make at home and perfect to have on hand or stored away in the freezer for whenever you need it. This recipe is perfect for pies, pastries desserts, or any other sweet treat that calls for blueberry pie filling.


  • 6-7 cups (about 30 ounces) frozen wild blueberries (see note about using fresh)
  • 2/3 cup (135 grams) granulated sugar
  • ¼ cup (28 grams) cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cinnamon stick
  • Pinch salt
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons (25 grams) unsalted butter (optional)



  1. Add blueberries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and zest. Let sit until the sugars have started to dissolve, about 15 minutes.
  2. Transfer all ingredients to a large pot and add in the cinnamon stick. If you are using fresh blueberries, add the juice at this step too. 
  3. Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout, about 10 minutes.
  4. Remove from the heat, remove cinnamon stick and stir in extract and butter.
  5. Pour into jars, and let cool completely. Store in the refrigerator until ready to use, up to 7 days. Or in the freezer, for up to six months.


If you are using fresh blueberries, you'll need to add 1/2 cup juice to the mixture. If you can find blueberry juice in the store, that would obviously be great. If not, another all-fruit juice such as cherry or even grape juice can work. You can also use something like orange juice, and it will add a nice orange flavor to the blueberries which totally works. In a pinch, water can work too. Although the flavor won't be as good.

The butter is optional, but it adds a subtle richness to the filling.

Keywords: Blueberry Pie Filling