Blueberry Pie Filling
Blueberry Pie Filling made with blueberries simmered in sugar with cinnamon, nutmeg, and a dash of lemon juice is the perfect fruit filling for the holidays and ready in 20 minutes!
Servings: 12 servings
Calories: 115kcal
Equipment
- medium saucepan
Ingredients
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 2 tablespoons cornstarch gluten free
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1/2 cup water
- 6 cups frozen blueberries
US Customary - Metric
Instructions
- In a saucepan mix together sugar, cornstarch, and spices, breaking up any lumps. Whisk in lemon juice and 1/4 cup of water. Stir in blueberries until coated in sugar mixture.
- Cook over medium heat, stirring until blueberries cook down and syrup thickens, about 10-15 minutes. Add reserved 1/4 cup of water as needed until syrup reaches desired consistency.
- Remove from heat and allow to cool completely before storing.
Notes
Click on the time in the instructions to start a timer!
Syrup Thickness. Reserve 1/4 cup of the water to add if your syrup is too thick. This is because frozen blueberries can release a lot of water as they cook down, and I don't defrost them first. Add water as needed. You want the syrup to be thick but not difficult to stir.
Syrup Creaminess. I like the filling to be a simple sugar syrup, but you can add 1/2 - 1 tablespoon of butter if you want it to be more creamy.
Fresh blueberries. If you're using fresh (not frozen) blueberries, you may need to increase the amount of water you add. Start with the recipe as written and add a few tablespoons of water at a time, to avoid adding too much. It depends on how juicy your blueberries are.
Storage. This recipe will keep in the refrigerator for 1 week, or frozen for up to 4 months. Store in an airtight container to avoid freezer burn.
Spices. I add these for flavor but you can leave them out completely if you want a simple base recipe.
Sugar. You can replace the brown sugar with more white sugar for this recipe if that's what you have. You can also substitute the sugar for 3/4 cup of maple syrup or honey if you want a natural alternative.
Sweetness. If you feel like your pie filling is too sweet, balance it out with lemon juice, lemon zest, or a pinch of salt.
Other fruit. Use this recipe with other fruits like strawberries, raspberries, or blackberries for different pie fillings.
Nutrition
Calories: 115kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 72mg | Fiber: 2g | Sugar: 25g | Vitamin A: 41IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg