Home Made Blueberry Filling

5 from 1 vote

This blueberry filling recipe is easy and does not take much time to whip up. Enjoy this filling on pancakes, toast, cookie recipes, and fruit bars.

Prep Time10

Total Bake Time11

Cool Down20

Total Time41

Course: Filling

Cuisine: American

Difficulty: Easy

Servings: Tablespoons

Calories: 28kcal

Rinse and clean the blueberries and add 3 cups to a saucepan. Reserve 1 cup of the blueberries for later. Juice 1 lemon into a bowl and set it aside.
Add the sugar to the saucepan with the blueberries and heat on a medium setting. Bring the sugar and blueberries to a low boil. You want the blueberries to break down and get mushy. I use a wooden spoon to stir and keep pressing the blueberries against the side of the sauce to help the blueberries break apart. Continue to stir for about 8 minutes; it will start to thicken slightly.
Add the 2 tablespoons of corn starch to the 1 tablespoon of lemon juice and mix. If you need more liquid, take a spoonful of the blueberry mixture from the saucepan to finish mixing the corn starch, then add the corn starch mixture to the saucepan. If it is not already, you will need to have this come to a boil and continuously stir for at least 2 to 3 minutes or until the mixture has thickened.
Take the pan off the heat and add the vanilla extract and the butter to the pan. Stir until the butter has melted. Move the blueberry filling to a bowl and let it cool for a few minutes. Then add the 1 cup of reserved blueberries to the cooked blueberries and mix. After a few minutes, transfer to a glass container with a lid and refrigerate.