Homemade Blueberry Pie Filling

Homemade Blueberry Pie Filling

Misterspiffy

"This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 150 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

Reviews

Read all reviews 26
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is quick and simple to throw together. I intended to use it as a topping for a cheesecake, but it got cloudy upon cooling. I ended up changing my plan as a result. I’ll be making some mini ...

Most helpful critical review

This was a disappointment . It is not sweet enough even with using 1/2 cup of sugar rather than the 1/4 cup in the recipe. Even my hubby who does not like a sweet filling didn't like this.

Most helpful
Most positive
Least positive
Newest

This is quick and simple to throw together. I intended to use it as a topping for a cheesecake, but it got cloudy upon cooling. I ended up changing my plan as a result. I’ll be making some mini ...

WHAT NO LEMON? AWESOME RECIPE, THANK YOU. I MADE THIS SUGAR FREE USING 1/2 CUP SPLENDA. LOVE CINNAMON SO ADDED THAT AS WELL. USED AS A TOPPING WITH SUGAR FREE NO BAKE CHEESCAKE WITH GRAHAM CR...

Very simple to make and quite delicious. I used the filling for blueberry turnovers using puff pastry dough I had in the freezer. The blueberries I used were sweet to begin with so I could hav...

This was perfect! I only had frozen blueberries so I had to adjust the other ingredients some. The cinnamon really did the trick, but like someone else said it was a little bland. Blueberries...

This was very good, but (made into a yogurt parfait like I did). It is very low in sugar and even with sweet blueberries is tasty, healthy, but honestly not sweet enough for a pie. Try it as a p...

I added one cup sugar, a pinch of nutmeg and juice of one lemon. Boy did that make a difference, we have a sweet tooth in my household. Happy baking ;)

I used this on a homemade cheesecake, was lovely together! So yummy! I added about 2 squirts of lemon juice in the blueberry filling, added nice a zing. Totally making this again!

This was tasty! I added a dash of lemon juice and a bit more water. Tasted great on a cheesecake!

Perfect taste for my blueberry cheesecake. Everyone loved it.

Other stories that may interest you