Nothing compares to homemade Blueberry Pie Filling that is made from scratch with fresh or frozen blueberries! It's glossy and sweet with lots of uses like pouring over cheesecake, ice cream, or pancakes!

A glass jar of blueberry pie filling with a spoon lifting up some of the filling.

Once we made our homemade cherry pie filling and lemon curd for filling cakes and topping desserts, we realized how much better the flavor and fruit-to-gel ratio is when you have control versus buying the canned stuff from the store. Plus, homemade pie filling takes only about 10 minutes to make with a handful of ingredients and freezes beautifully so you can always have some on hand! It's a total game-changer!

I don't know which is more all-American: blueberry pie, apple pie, or cherry pie. But I DO know that we can't get enough of this fabulous blueberry pie filling. And it has so many potential uses!

Ways to use homemade blueberry pie filling

  • as a cake filling
  • on top of waffles, pancakes, french toast, or oatmeal
  • over a bowl of ice cream
  • in dump cake or a cobbler
  • poured into a graham cracker crust, then topped with whipped cream for a super easy and delicious pie!
  • as a crepe filling
A spoonful of blueberry pie filling beside a pot of pie filling cooling on a wire rack.

It's not that I'm against buying canned pie filling, but it tastes so much better when it's made from scratch. My biggest problem with the canned stuff is that so often you get so much gel and not enough fruit. Making blueberry pie filling at home means you can control that balance and get it just how you like.

This blueberry pie filling only takes all of about 10 minutes to make and it freezes great so you can always have blueberry pie filling on hand for when the mood strikes.

A spoon lifting up a scoop of blueberry pie filling from a jar.
Two glass jars of homemade blueberry pie filling.

How to make blueberry pie filling from scratch

Grab a large pot so there is plenty of room for the filling. Wash and drain the blueberries if using fresh ones. If you are using frozen blueberries, you can proceed without thawing them first.

Add the blueberries to a large pot with some sugar, cornstarch, lemon juice, and a pinch of salt. Taste your blueberries and if they are on the tart side, you can add an extra ¼ cup of sugar, or if they are super sweet, you could even decrease the amount of sugar by ¼ cup. But 1 cup is a good middle ground for most blueberries.

A large pot full of blueberries with sugar and cornstarch with a wooden spoon in it.

Heat the filling, stirring frequently over medium to medium-high heat until it starts to thicken and the cloudy liquid turns into a clear gel. This usually takes around 10-15 minutes, although the longer you cook the berries, the more they will break down.

I will sometimes even hold a cup or two of blueberries in reserve to add at the end so that there are some whole blueberries with a little more bite to them in the filling, but that's a totally optional choice.

A large pot full of dark purple blueberry pie filling with a wooden spoon in it.

You can use the filling immediately or cool and transfer to glass jars. Store in the fridge for up to 2 weeks, or freeze for up to at least 6 months.

How do you thicken blueberry pie filling?

I prefer to thicken blueberry pie filling with cornstarch rather than flour. The cornstarch gives a smooth, glossy finish that lets the blueberries shine through better than flour, in my opinion. If you want to use flour instead, you might try doubling the amount compared to the cornstarch.

A close image of a spoonful of glossy blueberry pie filling.

Can I use canned or frozen blueberries instead of fresh?

Yes, you can use canned blueberries, just be sure to drain them first. Frozen blueberries work great and they do not need to be thawed, although it may take a few minutes longer for the pie filling to thicken when starting with frozen instead of fresh berries.

Can this blueberry pie filling be bottled?

Yes, you could bottle your blueberry pie filling, although I haven't done it personally since I have plenty of freezer space and it's just easier for me to take that approach. If you decide to bottle the filling, be sure to completely sterilize your jars first, then fill them with the pie filling and process in a hot water bath to seal the lids.

Can I make a blueberry pie with this pie filling?

You sure can! I have a whole separate post on my favorite blueberry pie, but you could absolutely use this pie filling in your favorite pie crust and bake at 425 degrees F for 40-45 minutes until the crust is golden brown and the filling is bubbly.

An overhead image of two jars filled with homemade blueberry pie filling.

More blueberry recipes you'll love

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Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Blueberry Pie Filling

4.73 from 11 votes
Amy Nash
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Nothing compares to homemade Blueberry Pie Filling that is made from scratch with fresh or frozen blueberries! It's glossy and sweet with lots of uses like pouring over cheesecake, ice cream, or pancakes!


  • 6 cups blueberries, fresh or frozen
  • 1 cup granulated sugar
  • cup cornstarch
  • 2 Tablespoons lemon juice
  • Pinch of salt


  • Add blueberries to a large pot. Add the sugar, cornstarch, lemon juice, and salt, then toss to combine.
  • Heat and stir over medium-high heat until the berries have softened and the cornstarch thickens and turns translucent. Around 10-15 minutes.
  • Transfer to glass jars and store in the fridge for up to 2 weeks or in the freezer for up to at least 6 months.


  • If frozen, thaw before using. It will likely separate and be slightly watery, but if you heat it up in a pan for a few minutes, it will come back together.


Calories: 181kcal | Carbohydrates: 46g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 90mg | Fiber: 3g | Sugar: 36g | Vitamin A: 60IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Audrey says:

    Is this filling ready to go in a pie shell  to bake, & how long?

    1. Amy says:

      Yes! I should have included this in the post, but you can add it to your favorite pie crust and bake at 425 for 40-45 minutes until the crust is golden and the filling is bubbling. Usually I just use it as a topping or in other desserts (swirling into ice cream, spooning over cheesecake, etc.), but it works just like the canned pie filling you would buy at the store!

  2. Ivory says:

    Can this pie filling able to be canned in jars

    1. Amy says:

      I'm not much of a canner, but I would imagine so.

  3. Michael says:

    Can I use the same amount of blue berries in store bought canned form?

    1. Amy says:

      Yes, that should be fine as long as they are drained well.

  4. Chris says:

    5 stars
    Absolutely, by far, the best blueberry pie filling recipe I have ever used! Love that you have figured out the recipe for both frozen and fresh berries. Freezes really well, too. I make enough for a pie or two and then some to have for blueberry tarts using puff pastry. The added lemon juice really adds to the flavor, too. This is a keeper and will be passed down in the years to come.
    Thank you!

  5. Gale Windish says:

    5 stars
    This is my husband’s favorite blueberry pie! He likes it because the sweetness is balanced. Some pies tend to be too sweet, even store bought. This is perfect! Thanks for sharing!