Blueberry Pie Filling
Use this homemade Blueberry Pie Filling recipe to make pies or cobblers. It's also fabulous on cheesecakes, waffles, and ice cream!
Servings 4 cups
Calories 367kcal
Ingredients
- ¼ cup cold water
- 1 tablespoon lemon juice
- 5 tablespoon cornstarch
- 6 cups fresh blueberries
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Combine the water, cornstarch, and lemon juice and set aside.
- Stir together the blueberries, granulated sugar, and brown sugar. Bring the mixture to a boil over medium heat, stirring often.
- Reduce the heat. Add the ground cinnamon and the cornstarch and water mixture. Simmer and stir until the sauce is thickened, about 2-3 minutes.
- Remove from heat and allow the filling to cool.
Video
Notes
One: Fridge
Store the cooled filling in airtight containers in the fridge for 2-3 days.Two: Freezer
Allow the filling to cool, and then transfer it to freezer-safe containers or zip-top freezer bags. Be sure to leave a little headspace in the containers so that there is room for expansion. If using zip-top freezer bags, remove as much as possible. Store in the freezer for up to six months.Nutrition
Serving: 0.33cup | Calories: 367kcal | Carbohydrates: 94g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 213mg | Fiber: 6g | Sugar: 74g | Vitamin A: 121IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 1mg
