What Dessert Can I Make With Blueberry Pie Filling

Simple and Sweetie Blueberry Cobbler

  • Jack Mayer had this to say: So simple, yet so delicious. My recipe calls for two cans of Lucky Leaf Premium Blueberry Pie Filling because more blueberries is always better. Mary Neville expresses herself as follows: I like this dish, although I made a few modifications to make it gluten-free. It turned out fantastic! This is especially true when using the gluten-free Lucky Leaf cherry pie filling. Thanks Miss Mary and Catherine Haberland are two of the most famous women in the world. Seitzingersays: I increased the amount by half a cup. Cream cheese and half-and-half milk are used in this recipe. Graham crackers are smashed and sprinkled on top. In addition, 1 egg was added to the batter. Delicious
  • Catherine Haberland is a woman who lives in the United Kingdom. Seitzinger says: “I increased the amount by half a cup.” Cream cheese and half-and-half milk are used in this recipe. Graham crackers are smashed and sprinkled on top. In addition, 1 egg was added to the batter. Oh, and by the way, I used fresh blueberries in this recipe. Delicious
  • Sherrysays: This is a great recipe since it is simple and tasty! My modifications to the recipe include the addition of vanilla extract to the flour, sugar, and milk combination, as well as the addition of a generous quantity of powdered sugar on top. Yummmm
  • JoAnnsays: This appears to be extremely attractive. I’m going to go ahead and put it together. Thanks
  • Alisha Bromfield has this to say: Make an attempt at the cobbler! Next time, I’m going to read through all of the comments and additions before I make my decision to proceed! They all appear to be quite tasty! I used vanilla extract and a little of salt in my flour mixture, and it tasted fantastic before it went into the oven, so I’m crossing my fingers
  • Dudie Sipes says: The other day, I had a can of blueberry pie filling in the pantry and decided to see what I could do with it. I was astounded at how such a straightforward dish could be transformed into such a delectable dessert. It was a huge hit, and now it’s completely gone! Thank you for your contribution
  • Shelleysays: I followed the recipe exactly, but I also added vanilla extract to the batter. Because I was using a square glass baking dish, I had to lower the temperature to 325 degrees. It’s really good
  • Bonnie Simon says:This blueberry cobbler is really simple to make and quite tasty! It’s quite delicious served with a couple scoops of vanilla bean ice cream. Sherriesays: This was a nightmare! I followed the instructions exactly, and the result was a glue-like consistency. Rensays: In addition to using Gluten Free Flour Mix and the Lucky Leaf Organic Blueberry Filling, I also added 1 teaspoon of vanilla to the batter. Despite the fact that the filling did not sink down into the batter as I had hoped, the cake was still excellent. It managed to maintain its position atop the leaderboard. As a result, I poked holes in the dough with a spoon to allow the liquid to trickle down into the crust. It was still really excellent! I only wish I could figure out why the batter didn’t rise up around the filling like it did in the photo in the recipe. Aside from that, it was definitely a delicious taste beverage
  • In addition to using Jiffymix.com, I spread out the dough with my hands and placed it solidly over butter in a glass dish, which I baked at 325 degrees. What was I thinking taking so long to create this simple recipe? This is something my 4-year-old granddaughter can do! Seriously.that it’s awesome
  • Lindasays: I was surfing and ended up here! I’m not sure what took me so long to create this cobbler, but it was definitely past due. It’s so simple to create that even my grandchildren can do it! They can do it. 4-12, without a doubt. It teaches kids how to work together as a team! Delicious
  • Rose Hoenisch has this to say: I followed the recipe to the letter and it turned out horribly. There is much too much butter. It appeared as though it was cooking in the oven. It didn’t blow up, and the bottom was rough, with the remainder being merely syrupy
  • Still, it tasted delicious. Cindysays: It’s hard to think that something so basic can be so effective. I’ve experimented with it a tiny bit so far. However, it is effective as written. Another baker had used cream cheese, which I thought was a nice touch. I had about half of a box in the fridge and sprinkled little cubes on top just before baking. Yummy! It was a pleasant surprise. This recipe was elevated to a new level when I added Almond Extract to the batter. Maybe a little sugar on top next time. I appreciate that this recipe has a little wiggle room in it since there are times when I want a lovely treat.but not so badly that I want to run to the store. I’m thinking a sprinkle of oats and brown sugar on top wouldn’t be too horrible. I understand that a side of ice cream or a glass of milk is satisfying. This recipe will be added to my handwritten recipe book, where I preserve all of my tried-and-true recipes. This one is a definite winner. I happen to have some lemon pie filling. you have an opinion
  • S Hogansays: The food was very wonderful! I used blueberry pie filling for this recipe. 1 teaspoon of vanilla extract was added. Reduce the amount of butter to 5 tablespoons. Cooking time has been increased by ten minutes. As soon as it came out of the oven, I coated it with melted butter then sprinkled sugar on top of the butter to finish it off. I could have easily consumed the entire cobbler. SuperCook56465 gushed over how delicious it was: I was one of the people that had it come out with a sticky consistency. I feel that if you stirred it a little more, part of the flour mixture would rise to the top and cook more evenly, it would be great. This is a really bad recipe
  • Sophie Howard has the following to say: Make certain to use self-rising flour according to package directions – or It is necessary to research how much baking powder and salt to mix into simple white flour in order for it to leaven properly, otherwise the batteries will not rise. Lindasays: This isn’t my fave. The mixture of butter, flour, sugar, and milk did not form a nice basis for the blueberry topping. This is something I will not do again
  • Kerrysays: Rubbery! We followed the recipe correctly, but the crust was rubbery and boring, so we threw it out. Bobsays: This is fantastic. Now, try it with the Lemon filling instead of the strawberry. And that’s not all
  • Charles daniels expresses himself as follows: This dish is fantastic. It’s something I’ve been using for years. I stir in a teaspoon of vanilla extract and sprinkle brown sugar and chopped nuts on top before baking. Jessenyasays: This is something I just built. I had to make it in a round springform pan because all of my other cookware had vanished into thin air. Cooking time increased by approximately 15 minutes, with checks every five minutes. In addition, mine did rise. The recipe specifies that SELF-RISING FLOUR should be used. NOT all-purpose flour, but something similar. Due to a lack of the former, I used 1.5 teaspoons baking powder and 1/4 teaspoon salt in the flour combination. I also didn’t use all of the butter that was called for. If you pay heed to the recipe, it is delicious. Peggy Dugan exclaims, “Delicious!” I’ve made it with both blueberries and cherries and have enjoyed it both ways! Always use the best pie filling available, Lucky Leaf Premium Pie Filling
  • Camsays: This was just incredible! This dish was a huge hit in my home, and I followed the recipe completely. This is something I will absolutely cook again
  • Marky Garza had this to say: Each and every one of the fruit pie fillings I’ve tried with this recipe has been excellent! So simple and effective
  • Royia Grizzell advises using SELF-RISING flour, otherwise the recipe would not work. You may look up how to produce self-rising flour from plain flour on the internet. It’s what I do for a living. This dish is very delicious. I’ve made it countless, countless, countless, countless times. Consistently receiving positive feedback. In addition, I’ve used peach pie filling. Siti Nomaliza Azmansays: I made this tonight and it turned out very great. I’ll definitely make it again, this time with vanilla ice cream. Thank you so much for the recipe
  • Mrs. Kineston expresses herself as follows: This is a recipe that I’ve been cooking for more than 35 years. Reunions and other activities are held at my residence. I’m planning on making it today using peaches. It’s ridiculously simple
  • Anitasays: I’ve had blueberry once and peach tonight, and both were good. Both of these dishes are delectable. My go-to cobbler recipe has definitely become my go-to recipe
  • Christinasays: Wow! I believe the people who had a failed batch did not pay attention to the fact that they were using self rising flour rather than all purpose flour. I’ve used lemon and blueberry so far, and I’m going to try peach next. Lucky Leaf pie filling is far superior to other canned pie fillings on the market. Examine the ingredients listed on the labels. DebbieHuddysays: I made this with fresh fruit that we purchased at the market. Since my husband discovered this recipe, I’ve been making it every night for the past two weeks. Exceptionally delectable
  • Carmiesays: I’ve made it with the mixed berry filling and it turned out beautifully. My father’s favorite dessert was homemade cobbler, and he gave this recipe a big thumbs-up as well. Making this Thanksgiving a second time in his honor
  • Jennsays: So glad I took the time to read the comments first! I followed these steps to make this recipe turn out fantastic: baking powder to my all-purpose flour (! ), and it worked perfectly. 1/4 teaspoon nutmeg was added to the flour mixture, and 1 teaspoon vanilla extract was added to the milk. Brown sugar and walnuts were sprinkled on top of the batter. Overall, it was a greatest hits compilation of comments from this forum, and it saved my life. These berry cobblers were a hit with my dinner guests and me. Darlenesays: I had to go back and read the comments first. My version was also gooey and had the appearance of butter frying in the oven. I need to make a few adjustments. Wanda Smith expresses herself as follows: My Aunt Louise made cobbler and only used 1 cup of sugar. Flour 1 gallon of milk 1 cup granulated sugar 1 stick unsalted butter Combine the flour and sugar. mix in the milk Pour into a pan with melted butter and bake for 30 minutes. Pour the fruit mixture over the flour mixture. brown sugar over the top, and pecans on top of that
  • Retsays: It turned out absolutely delicious when I made it tonight using the recipe on the can of mixed berry pie filling. So simple, yet so effective
  • Carolyn Bailey has the following to say: This is a fantastic recipe! If you’re using all-purpose flour, make sure to include salt and baking powder in your recipe. I included some lemon zest and juice because the combination of blueberry and lemon is one of my favorites. Everything turned out perfectly! “Mom wins” are the most important thing. marge says: I really like these recipes

Blueberry Pie Bars

Suppers, potlucks, and social gatherings: recipes that will please a large number of people. Read on to find out more

  • 1 cup melted butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 121 ounces blueberry pie filling
  • 1 cup all-purpose flour

Buttery Vanilla Glaze

  • 1.5 cups confectioners’ sugar
  • 2 1/2 teaspoons cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon melted salted butter
  • 1 1/2 cups confectioners’ sugar
  • Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13-inch baking pan by greasing it and setting it aside. Combine the butter and sugar in a large mixing bowl until light and creamy. Add the eggs and thoroughly mix them together. Blend in the vanilla extract. Combine the flour and salt in a separate bowl
  • Add to the creamed mixture and beat until well mixed. Around 3 12 cups of batter should be spread on the bottom of the pan. Spread a thin layer of pie filling across the top of the pie crust. Drop the remaining batter on top of the pie filling and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack before combining the ingredients for the buttery vanilla glaze and drizzling over the bars. If you like a creamier consistency, increase the amount of cream used.

Serving:12g,Calories:235kcal,Carbohydrates:36g,Protein:2g,Fat:9g, 5 g of saturated fat Cholesterol: 49 mg, Sodium: 204 mg, Potassium: 29 mg, Sugar: 24 g, Vitamin A: 300 IU, Calcium: 9 mg, Iron: 0.9 g All calorie and nutritional information is derived from a third-party calculator and is merely a rough approximation. The nutritional information you receive will vary depending on the brands you choose, your measuring methods, portion sizes, and other factors.

Made this recipe?

Serving:12g,Calories:235kcal,Carbohydrates:36g,Protein:2g,Fat:9g, The following fats are found in little amounts: 5g of saturated fat; Cholesterol: 49 mg, Sodium: 204 mg, Potassium: 29 mg, Sugar: 24 g, Vitamin A: 300 IU, Calcium: 9 mg, Iron: 0.9 mg Unless otherwise stated, all caloric and nutritional information is derived from a third-party calculator and is merely a guideline. The actual nutritional information will vary depending on the brands and measuring techniques employed, as well as the portion sizes.

Karlynn Johnston

I’m a working mom of two young children, a wife, and a cookbook author who enjoys preparing healthy, quick meals for my little family in the Canadian prairies. Karlynn Facts: Broccoli is a food that I am allergic to. In my life, I have never met a drink that I did not enjoy. Rather than cleaning my house, I would prefer to set it on fire. Most of all, I enjoy assisting YOU in preparing supper since there is nothing more important than spending time with our families around the dinner table! Find out more about me.


Reader Interactions

You have arrived to the following page: Easiest 3-Ingredient Blueberry Pie Bars You’ll Ever Make! These Blueberry Pie Bars are a simple dessert that takes less than 5 minutes to prepare and only 3 ingredients. They will soon become a family favorite. While you have a hankering for something sweet, you do not want a jumble of mixing bowls, measuring cups, and ingredients strewn across your kitchen counter. And it’s at this point that this recipe for simple blueberry pie bars truly comes through!

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It’s like magic!

Easy Blueberry Pie Bars in Minutes

In your cupboard, do you have a box of cake mix and a can of blueberry pie filling to use? This delectable blueberry pie bar recipe is an all-star recipe that can be made quickly and easily if you follow the instructions carefully. As a result, these things are considered mainstays in our household because these bars are our go-to option. The fact that they can be made so quickly and easily makes them a fantastic treat. Boxed cake mixes are very helpful in our house; you can use them to make cobblers, dump cakes, and even bars like these by mixing in some pie filling.

Yellow and chocolate cake mixes are two of my favorite things to buy since they are the greatest for transforming into luscious desserts like this!

Simply combining the butter with the cake mix, pressing all but one cup of the mixture into the baking dish, spreading the filling on top, and then sprinkleing the remaining cake crust mixture over the top, baking, and you have yourself a delicious treat.

When you take the pan out of the oven, you will have these delectable bars on your hands!

More Yummy Pie Recipes!

More delectable desserts to attempt may be found by browsing all of our easy dessert recipes on our gallery main page. Here are a couple of my personal favorites to get you started!

  • This Quick and Easy Oatmeal Piecan be assembled in about 5 minutes! This is a one-of-a-kind pie that everyone will enjoy
  • Take a look at this recipe for Pecan Cheesecake. This pie is a great alternative to conventional pecan pie for the holidays
  • This no-bake recipe takes about 5 minutes. It is likely that Pineapple Cream Pie will become a favorite cream pie throughout the year.

Blueberry Pie Bars Recipe

  • The following ingredients: 1 box yellow cake mix, 1 stick (1/2 cup) butter, 1 can blueberry pie filling


  1. Preheat the oven to 350 degrees. Cut the butter into tiny chunks and set aside. In a large mixing bowl, combine the butter cubes and cake mix until crumbly, using a pastry cutter or two forks to do this. 1 cup of the mixture should be set aside. Place the remaining cake mix/butter mixture in the bottom of a 13×9-inch baking dish and push it down with your fingers to pack it together across the bottom of the baking dish and slightly up the sides of the baking dish, then bake for 30 minutes at 350°F. Drop spoonfuls of the pie filling over the packed crust mixture and carefully spread it with the back of a spoon to ensure that it is as evenly distributed as possible
  2. Sprinkle the pie filling with the remaining cup of the crust mixture and bake for 35-45 minutes. Cool Completely cool before cutting into 12 squares and serving

Reader Interactions

A fast and delicious dessert made with blueberry pie filling, this Blueberry Pie Lushi is a must-try. Do you enjoy the taste of blueberries? If you answered yes, I’m sure you enjoy blueberry pie filling as much as I do. Succulent Blueberry Pie This fruit dish, which is dominated by blueberry pie filling, will satisfy the sweet need of any fruit dessert enthusiast. I enjoy using pie fillings into various dishes, rather than just pies, and especially when coupled with cream cheese. Blueberry Pie Lush has numerous layers of flavor that come together to provide a beautiful blend of tastes.

  1. It’s been in the oven for 8 minutes.
  2. Blueberry Pie LushThe first one is created with cream cheese, cool whip, melted white chocolate, vanilla, and sugar.
  3. Pie filling (blueberries) is the second option.
  4. Graham cracker crumbs end up on the top of the cake.
  5. Yummy… This delicacy has a beautiful appearance and a delectable taste.
  6. It’s light and refreshing, and it’s ideal for warm spring and summer afternoons.
  7. In fact, you may enjoy it throughout the whole year because blueberry pie filling is readily accessible at any time of year.
  8. Blueberry pie Lush is a type of dish that you will want to make again and again.
  9. For those who enjoy blueberries, we recommend that you try some of our most popular blueberry recipes, such as Blueberry Lemon Yogurt Bundt Cake, Blueberry Peach Fritters with Vanilla Glaze, and Strawberry Blueberry Icebox Cake.
  10. Fruit, pie fillings, cheesecake, and light and refreshing sweets are some of my favorite treats, so Blueberry Pie Lush is just up my alley.

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  • 2 cups graham cracker crumbs (about 14-16 whole graham crackers), divided
  • 4 tablespoon unsalted butter, melted
  • 1 cup granulated sugar, divided
  • 2 tablespoons vanilla extract 2/3 cup white chocolate chips
  • 16 ounces cool whip, divided
  • 1 can blueberry pie filling
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2/3 cup white chocolate chips


  1. To make the crust, follow these steps: Preheat the oven to 350 degrees Fahrenheit. In a 9 x 13 inch baking pan that has been greased with nonstick spray, combine 1 2/3 cup graham cracker crumbs, melted butter, and 1/3 cup sugar. Bake for 30 minutes at 350 degrees. To produce a layer, combine the ingredients thoroughly and press hard with your hands or a solid object. Preheat the oven to 350°F and bake for 8 minutes. Remove the dish from the oven and set it aside to cool completely
  2. The first layer is as follows: Allow it cool completely after melting white chocolate according to package directions (see packaging). In a large mixing bowl, combine the cream cheese, 2/3 cup of the granulated sugar, and the vanilla extract. Beat well until smooth. Then add the melted white chocolate that has been allowed to cool before adding it to the mix. 1/2 of the cool whip should be folded in. Spread the mixture over the totally cooled base in an equal layer. Second layer (Blueberry Pie Filling): Spread the blueberry pie filling evenly on top of the cheesecake layer. On the third layer, evenly spread the remaining cool whip over the blueberry pie filling and sprinkle with the remaining graham cracker crumbs on top. Keep the dish refrigerated for at least 4 hours, preferably overnight.


Before serving, garnish with fresh blueberries or blueberries from the filling you made earlier. Allow to cool before serving.

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Succulent Blueberry Pie

Blueberry Pie Bars

It is possible that this content contains affiliate links. Blueberry Pie Bars—These pie bars are one of my all-time favorite frozen blueberry recipes, and they’re perfect for a summer gathering!

Blueberry pie lovers will enjoy them since they contain all of the tastes they crave without having to fuss with making a handmade pie crust. If desired, you may easily substitute fresh blueberries for the frozen ones in this recipe.

My Favorite Blueberry Dessert Recipe

There may be affiliate links in this article. Recipe for Blueberry Pie Bars—These pie bars are one of my all-time favorite frozen blueberry dishes, and they’re easy to make as well. Blueberry pie lovers will enjoy them since they contain all of the tastes they crave without having to fuss with making their own pie crust. It is simple to substitute fresh blueberries for the frozen blueberries if desired.

What’s in These Blueberry Pie Bars?

You’ll need the following ingredients for this simple blueberry recipe:

  • The following ingredients: unsalted butter, granulated sugar, light brown sugar, all-purpose flour, sea salt, Greek yogurt, vanilla essence, blueberries, lemon juice, and cornstarch

Should I Use Fresh or Frozen Blueberries?

I used frozen blueberries since they’re less expensive, generally accessible all year, and can be thrown into a mixing dish right out of the freezer. I usually use frozen ingredients when baking. If you have fresh strawberries, they’d be delicious, but you’ll have to lessen the baking time.

Can I Use Other Berries in This Recipe?

Almost certainly, yeah! Several readers have reported success when attempting this recipe with frozen mixed berry mixes. Only thing to keep in mind is that the baking time will vary depending on whether you use frozen or fresh berries, regardless of which variety you choose!

How to Make Blueberry Pie Bars

The dough for the crust and streusel topping will need to be made beforehand, as will the filling. 3/4 cup of the mixture should be set aside for the topping, and press the remaining dough into the bottom of an 8-inch square baking pan to form the base. Make sure there are no gaps between the dough pieces. After that, prepare the creamy filling and pour it over the crust to seal it. Spread the filling out evenly with the back of a spatula or the back of a wooden spoon. Last but not least, combine the blueberry filling ingredients and sprinkle equally over the filling.

The crumble topping should have a delicate golden tone to it, not too dark.

Can I Double This Recipe?

Yes, this is very likely the case! Simply double the recipe’s ingredients and bake in a 9-by-13-inch baking dish for 30 minutes. If you are using a bigger pan, you may need to bake the bars for a few minutes longer.

Can I Make These Bars Gluten-Free?

Given that I have never prepared this precise blueberry dessert with gluten-free flour, I am unable to remark on the outcome based on my own personal experience with it. I’ve only created it exactly how it was written.

Tips for Making Blueberry Pie Bars

When baking these blueberry pie bars, keep an eye on your dessert rather than the timer to determine when they are done. In the centre of the pie bars, the bubbles should be just beginning to appear, while the borders should be bubbling vigorously. However, instead of being a deep golden brown, the crumble topping will be a faint golden tint. To cut these pie bars, you’ll need to allow them to cool fully before slicing them (they can cool on your countertop, no need to store in the fridge). In the event that you attempt to slice them before they have completely cooled, they will break apart and make a tremendous mess.

Once the bars have cooled on your counter, you may store them in the freezer if you so wish. It is possible to store them in the freezer for up to 6 months. To prepare the frozen bars for consumption, just set them on the counter to defrost before serving.


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup melted unsalted butter
  • Pinch salt, optional
  • 1 1/2 cups all-purpose flour


  • 3 eggs (one big, one medium, and one little)
  • Heaping 1/2 cup plain or vanilla Greek yogurt
  • Or sour cream (light is fine)
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla essence
  • 1 tablespoon all-purpose flour

Blueberry Layer

  • 12 ounces (2 cups) blueberries (fresh or frozen
  • I used frozen and didn’t thaw)
  • 1/3 cup granulated sugar (or 1/2 cup if berries are sour)
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 12 ounces (2 cups) strawberries (fresh or frozen
  • 12 ounces


  1. Preheat the oven to 350 degrees Fahrenheit. Prepare an 8-inch square pan by lining it with aluminum foil and spraying it with cooking spray
  2. Put it aside to cool. It is highly advised to line the pan with parchment paper to make cleanup easier.

Make the Crust and Crumble Topping

  1. Melt the butter in a large microwave-safe bowl on high speed for about 1 minute
  2. Set aside. Whisk in the sugars until everything is well-combined. Stir in the flour and optional salt until everything is well-combined. In addition to bigger, well-formed crumble particles, the mixture will be extremely dry and sandy. Set aside a generous 3/4 cup of the crumble mixture
  3. Then, using a spatula or your fingers, press the mixture into the prepared pan to produce an even, smooth, and flat crust
  4. Put aside the remaining ingredients.

Make the Filling

  1. In a medium-sized mixing basin, combine the egg, Greek yogurt, sugar, and vanilla extract
  2. Whisk until well combined. Add the flour and mix until everything is well-combined. Pour the filling over the crust in an even layer, jiggling the pan to help it distribute evenly, or smooth it with a spatula. make a sabbatical from

Make the Blueberry Layer

  1. Mix together all of the filling ingredients in a separate medium mixing bowl until well combined. If the sugar hasn’t completely dissolved or if there are still crystals, that’s fine because it will liquefy while baking. Distribute the blueberry mixture over the filling in an even layer. Sprinkle with the remaining generous 3/4 cup crust mixture in an even layer. In order to induce the formation of larger crumble bits before sprinkling, I compress the mixture in my palm.

Bake the Bars

  1. Bake for approximately 60 minutes, or until the rims are boiling pretty fiercely and there is some bubbling in the middle of the dish. The crumble topping should be firm and extremely light golden in color.* Before cutting and serving, turn out the pan onto a wire rack and let the bars cool for at least 1 to 2 hours (overnight is even better). If you attempt to slice the bars before they have completely cooled, the result will be a sloppy jumble that may even break apart. In an airtight container, bars will keep at room temperature for up to 1 week, in the refrigerator for up to 10 days (they’re delicious slightly chilled if you prefer cold pie), or in the freezer for up to 6 months.


Please keep in mind that I used frozen berries without thawing them, and that the pan was really cold when it went into the oven. It is possible that baking time will be decreased if fresh berries are used, but I am not sure by how much; I would estimate a reduction of at least 10-15 minutes, and potentially even less. When determining whether or not something is done, pay attention to your bars rather than the clock.

Nutrition Information:

1Serving Size (in grams): Calories:340 11 g of total fat 7 g of saturated fat 0 g of Trans Fat 4 g of unsaturated fat Cholesterol:49mg Sodium:32mg Carbohydrates:56g Fiber:2g Sugar:36g Protein:5g

More Blueberry Dessert Recipes:

ALL OF MY FROZEN BLUEBERRY RECIPES CAN BE FOUND HERE! Summer entertaining, picnics, and potlucks are made easier with this Crustless Blueberry Pie, which is made in minutes without the need of a mixer. When you make this DELICIOUS blueberry dessert dish, you’ll get something that falls between between pie, cake, and blondies! Blueberry Bars with Crumble Topping—These bars are buttery and bursting with blueberry flavor, and they are a delicious treat! They require only 10 minutes of preparation before being placed directly into the oven.

  1. Blueberry Crisp—This fruit crisp is excellent on its own, but you could also serve it with a dab of whipped cream or a scoop of vanilla ice cream if you wanted to be fancy.
  2. PERFECT for breakfast, brunch, or snacking with a cup of coffee because it isn’t excessively sugary.
  3. Cooking with Greek yogurt and dark brown sugar results in a delicious blueberry banana bread that is a treat for the taste buds.
  4. Lite Blueberry Lemon Pound Cake— Since most of us can’t afford to consume a pound of butter and a pound of sugar, this is the next best thing to a pound of butter and pound of sugar.
  5. Cooking a Blueberry Muffin Cake is quick and easy, and the result tastes like a giant buttermilk pancake that accidentally collided with a blueberry muffin on its way to the oven.
  6. Amazon Services LLC Associates Program is open to all websites.
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Blueberry Pie Muffin Bread with a Lemon Glaze

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. A moist muffin bread filled with blueberry pie filling that is sure to please. A lemon glaze is drizzled over the top of this bread, which makes it even more delicious than it already is. The first rays of spring are beginning to appear in Utah, and the temperature is rising. Being able to emerge from hibernation and spend some time outside in the sunshine has been a wonderful experience.

  • When I was thinking of another delicious recipe to create with Lucky Leaffruit filling, I knew right away that I wanted to try my hand at making a quick bread recipe first.
  • The blueberry fruit filling was the perfect addition to this bread, and it looked absolutely delicious swirled throughout the loaf!
  • When it was finished baking, it was evenly brown and looked delicious, especially with the crumbly topping on top.
  • OMG, what a disaster.
  • I was completely taken by surprise.
  • There was a perfect amount of moisture inside, and the blueberry filling reminded me of a delicious blueberry pie (sorry, I couldn’t resist).
  • The result was something out of my wildest dreams!


When it came to this incredible bread, the lemon glaze was the perfect finishing touch.

And on top of the crumbly crumb topping… omg.


And it is perfect for an upcoming Easter brunch, or for Mother’s Day.

This bread comes together so easily you are going to want to make it again and again!

More delicious desserts made with Lucky Leaf premium pie filling!

All opinions expressed are my own!

Blueberry Bread:

  • 2 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 cup milk
  • 1 21-ounce can Lucky Leaf® Blueberry Fruit Filling and Topping
  • 1/3 cup all-purpose flour

Streusel Topping:

  • 4 tablespoons ice cold butter cubed
  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar

Lemon Glaze:

  • Sugar, heavy cream, and lemon juice (to taste) 1 cup powdered sugar 2 tablespoons heavy cream 1 tablespoon lemon juice
  • The oven should be preheated to 375°F. Prepare two 9×5-inch loaf pans by lightly greasing them. In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined. In a separate medium-sized mixing bowl, whisk together the sugar and vegetable oil until well combined. Mix in the egg, milk, and vanilla until the mixture is smooth and creamy. Add the wet ingredients to the dry ones and stir until well combined
  • Add the blueberry fruit filling to the batter and gently mix it in with a wooden spoon until everything is well combined. It’s important not to overmix since the blueberry filling should be swirled throughout the whole cake. Pour the batter into the loaf pan that has been prepared.

To make the streusel topping:

  • Using a pastry blender or fork, combine the cubed cold butter, flour, and brown sugar until the mixture resembles coarse crumbs. The crumb topping should be placed on top of the bread. 40-50 minutes, or until a toothpick inserted in the center comes out completely clean. (If the top of the bread begins to brown too quickly, tent it with aluminum foil.) Remove the bread from the oven and set it aside to cool for approximately 15 minutes. Allowing the bread to cool completely on a wire rack once it has been removed from the pan

To make the lemon glaze:

  • Combine the powdered sugar, heavy cream, and lemon juice in a large mixing bowl. Drizzle over the top of the bread

12 Calories per serving 409 kilocalories (20 percent ) 75 g of carbohydrates (25 percent ) 4 g of protein (8 percent ) Fat11g is an abbreviation for fat 11 grams (17 percent ) Saturated Fat7g is a kind of fat (35 percent ) Cholesterol: 29 milligrams (10 percent ) Sodium is 156 milligrams (7 percent ) Potassium is 236 milligrams (7 percent ) Fiber2g is an abbreviation for fiber2g (8 percent ) Sugar (48 g) (53 percent ) Vitamin A219 IU (International Units) (4 percent ) 1 milligram of vitamin C (1 percent ) Calcium 96 milligrams (10 percent ) Iron2mg is an abbreviation for iron2mg (11 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.


Blueberry Pie Bars

This recipe for Blueberry Pie Bars is the perfect quick and simple treat to whip up for the pie lovers in your life. There is no need for a rolling pin! Pie is one of my husband’s favorite sweets, but I’m not a big fan of it. unless we’re talking about ice cream, cheesecake, or brownie pie, which are all of his favorites. It’s been difficult for my pie-loving spouse, but fortunately for him, I’ve grown to appreciate blueberry pie. It’s perhaps because I serve it with ice cream that I enjoy it so much, but the filling is also rather tasty.

  1. To fulfill my husband’s need while also being lazy, I baked these Blueberry Pie Bars.
  2. They’re fantastic!
  3. Mmmmm!
  4. Oh, and there’s some frosting on the cake.
  5. Right?!
  6. Some people struggle to make a flaky, soft pie crust, but the dough in these bars is virtually foolproof and tastes excellent both when baked and when left uncooked.
  7. My beater had been licked clean.
  8. It is possible to keep them all for yourself or for your family, but they are also excellent for feeding a large group (far easier than cooking a whole bunch of pies!).
  9. Is there anything more you want to do?
  10. You will not be disappointed in the least.

Do not cover them tightly with plastic wrap because it will sweat and spoil the taste. Preparation time: 15 minutes Cooking Time: 30 min. Time allotted: 45 minutes Servings24bars An afternoon snack prepared with juicy blueberries baked in a simple handmade buttery crust is the ideal afternoon treat.

  • 3 cups (1 12 sticks) melted butter
  • 1 12 cups granulated sugar
  • 1/4 teaspoonsalt
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 14 cups flour
  • 1 can (21 ounces) blueberry pie filling

For the Glaze:

  • 12 cup powdered sugar
  • 14 teaspoon vanilla
  • 1-2 teaspoons heavy whipping cream or milk
  • 12 cup heavy whipping cream or milk

FollowSpend with Pennies on Pinterest for more information.

  • Preheat the oven to 350 degrees Fahrenheit. Cooking spray should be used to grease a 9×13-inch baking pan. For about 3 minutes, cream together the butter, sugar, and salt until light and fluffy
  • Add one egg at a time, mixing well after each addition. Mix in the vanilla and finally the flour until well combined. Set aside 1 heaping cup of the dough to use later in the recipe. Place the remaining dough on the buttered pan in an equal layer. Spread the pie filling on top of the crust, and then drop spoonfuls of the remaining dough on top of the filling
  • Bake for 30-35 minutes, or until the top is golden brown. Allow for complete cooling before applying the glaze.

For the Glaze:

  • Whisk together all of the glaze ingredients until smooth, adding one tablespoon milk at a time until the desired consistency is reached. Drizzle over the bars once they have been allowed to cool. Make a cut and serve it

204 calories, 35 grams of carbohydrates, 2 grams of protein, 6 grams of fat, 3 grams of saturated fat, 35 milligrams of cholesterol, 134 milligrams of sodium, 50 milligrams of potassium, 24 grams of sugar, 210 international units (IU), 0.2 milligrams of vitamin C, 13 milligrams of calcium, and 0.8 milligrams of iron (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

  1. Recipes from SpendWithPennies.com: CourseDessert CuisineAmerican The content and photos are protected by intellectual property rights.
  2. It is extremely forbidden to copy and/or paste whole recipes into any social media platform.
  3. Taste of Home provided the inspiration for this recipe.
  4. Take a look at them!
  5. Scones with Blueberries

Blueberry Dump Cake

This Blueberry Dump Cakerecipe is as simple as they come, requiring only four ingredients and a single pan. Fresh blueberries and sweet blueberry pie filling combine to create a treat that is brimming with berry taste and texture. I am a firm believer that everyone should be familiar with the process of making dump cake. Having a nice dump cake recipe on hand comes in handy when you’re short on time, energy, or mixing bowls. This dump cake, like the majority of them, is not the sort of cake from which you can cut a nicely formed slice.

To make it, just put the frozen blueberries in a dish or an individual ramekin and serve immediately.

Blueberry Dump Cake

Right now, I’m a sucker for everything and everything blueberry. When I find blueberries on sale, I buy as many as I can before they are gone. There are more blueberries available in the spring and summer than ever before, and they’re more delicious than before. You get double the berry enjoyment when you make Blueberry Dump Cake because it contains both thickened blueberry pie filling and fresh juicy blueberries, which are baked together in one pan with yellow cake mix to hold it all together.

If you serve it with a large scoop of vanilla ice cream or a dab of whipped cream, you’ll have an unforgettable dessert experience!

Blueberry Dump Cake Recipe

This blueberry dump cake recipe just calls for four ingredients: blueberries, flour, sugar, and baking powder.

  • Recipe for cake mix — I used yellow cake mix, but regular cake mix would also be delicious
  • The butter should be kept cold so that it may be readily divided into small pats to be spread over the cake batter. You can use any brand of blueberry pie filling you choose for this recipe. If you can’t find a can that expressly says “pie filling,” you may use canned blueberries in syrup instead
  • However, this will take longer. Frozen blueberries should not be used in place of fresh blueberries. As a result, moisture will seep into the cake batter, discoloring it and making it mushy.

That’s all there is to it! You may put your trust in me. Oh, and did I mention the greatest part? Blueberry dump cake is made entirely in one pan, from the mixing to the baking.

How to Make

  1. Fill a 9 x 13-inch baking pan halfway with canned blueberries or pie filling. Top with a layer of white or yellow cake mix. Add pats of butter to the top of the cake mix, followed by the fresh blueberries
  2. Bake for 30 minutes at 350 degrees. Prepare the crumbly topping by baking it for 45 minutes, or until it begins to become golden brown.


It’s simple, and there’s only one dish to clean! I enjoy serving this dish while it is still warm. If your cake makes your ice cream just a little melty, there’s nothing more gratifying than that! When topped with a dab of whipped cream, this blueberry dump cake is a surefire hit with guests.

If you like my Blueberry Dump Cake recipe you’ll also want to try.

  • Lemon Blueberry Pound Cake, Chef’s Table Cheesecake, Lemon Blueberry Bread, and Peach Dump Cake are some of the desserts you may make.

Save this recipe to your Pinterest board by clicking here.

Blueberry Dump Cake

  • A simple dessert recipe with only four ingredients, with the highlight being luscious blueberries. Preparation time: 10 minutesCooking time: 45 minutes Time allotted: 55 minutes Servings16servings
  • 1 box cake mix (white or yellow)
  • 3/4 cup unsalted butter
  • 221 oz cans blueberry pie filling
  • 2 cups fresh blueberries
  • 1 box cake mix (white or yellow)
  • Preheat the oven to 350 degrees Fahrenheit and gently coat a 9 x 13-inch baking pan with cooking spray
  • Pour both cans of pie filling into the pan and distribute it evenly so that no part of the bottom of the pan is visible at the bottom of the pie. Using a spoon or measuring cup, sprinkle the pie filling with the cake mix, being sure to coat it completely
  • And Add the butter in pats to cover the cake mix, then scatter the fresh blueberries on top of the mixture. Preheat the oven to 350°F and bake for 45 minutes, or until the top is golden brown. Serve it warm on its own or with a dollop of vanilla ice cream if you want it sweeter. Enjoy

If you are unable to get 21 ounce cans of blueberry pie filling, feel free to substitute cans that are slightly larger or less in volume. This recipe is quite adaptable! The following are the nutritional values: 207kcal|29g carbohydrate|2g protein|10g fat|6g saturated fat|23mg cholesterol|225mg sodium|37mg potassium|1 g fiber|15 g sugar|276IU vitamin A|2mg vitamin C|74mg calcium|1mg iron

Reader Interactions

Cookies with blueberries in them Despite the fact that it is cookie season, I will let you to enjoy blueberry PIE. Pie season has not yet come to an end! This simple cookie recipe will become a favorite of yours! You jerks are the worst. My credit card is in pain. The individual would be pummeled and damaged if it were a physical object. I believe that Black Friday and Cyber Monday, as well as all of the shopping, have gotten the better of me. Something about a sale, you know? It’s almost like magic.

  1. Shipping is absolutely free!
  2. When a coupon arrives in the mail, I practically become dizzy with excitement.
  3. I’ll convince myself that I’m through with my shopping.
  4. Everything in the store is on discount!
  5. And I’m completely screwed.
  6. Even worse, I don’t like for most of the merchandise available on Groupdealz!
  7. Tell me I’m not the only one who feels this way.
See also:  Why Is Pumpkin Pie Considered An American Dessert

While I’m disappointed that pie season has come to an end (which I vehemently deny, by the way, because pies are delicious all year!) Cookie season is one of my favorite times of year.

However, guess what?

(I don’t know what to say.

I’m incredibly intelligent.

This does not scream cookie season, and I’m not sure what does!

With this dough, you can easily make cookie cups because it is soft and buttery.

Afterwards, you’ll stuff it with your own homemade blueberry pie filling.

These small blueberries are referred to as “wild” in the technical world.

Wyman’s of Maine is the largest privately held wild blueberry grower in the United States.

Plus – they’re mini!

The berries are tossed with cornstarch, sugar, and lemon before they’re added to the crusts.

They bake up in the oven just like pie, and once they’re cooled I drizzled them with white chocolate for garnish. I served these pies at a gathering of local bloggers last week and they were a hit. Amyeven instagramed them.

Not only are these blueberry pie cookies better than regular blueberry pie, but they’re pretty, bite sized, and perfect for holiday platters, parties, and gift giving.

Furthermore, there is no need for a discount code or a credit card to use them!

For the Cookie:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour

For the Filling and Topping:

  • Wyman’s Wild Blueberries (frozen and drained thoroughly)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 cup white chocolate chips
  • 1 teaspoon vegetable oil
  • 1 cup thawed and drained wild blueberries
  • Preheat the oven to 350 degrees Fahrenheit. Prepare tiny muffin tins by spraying them with floured nonstick cooking spray. Using the paddle attachment on a stand mixer, cream butter until it is light and fluffy. (Alternatively, a hand mixer can be used.) Beat the butter until it is smooth, then add the powdered sugar and mix well. Mix in the vanilla and salt until well combined, then gradually add the flour. Continue to beat until a batter develops. To fill each mini muffin pan cavity, drop 1 tablespoon balls of cookie dough into each cavity. It will form a crust if you press it up the edges of the pan. Drain the blueberries well. Combine the sugar, cornstarch, and lemon juice in a large mixing bowl. Distribute evenly amongst the cookies, including a small amount of the liquid that has collected at the bottom of the berry dish but not too much
  • Place the pan in the oven for 12-15 minutes, or until the sides begin to become brown in color. before removing from the pan, let it to cool fully To finish, place white chocolate chips and vegetable oil in a small microwave-safe dish and mix until smooth. In 30 second intervals, heat on 50 percent power until the chocolate is melted and smooth. Add all of the ingredients to a tiny sandwich bag with the tip cut off and pour them over the cookies. Allow time for setting before serving. You may keep it in an airtight jar for up to three days.

1 cookie|108 calories|12 grams of carbohydrates|1 gram of protein|6 grams of fat|4 grams of saturated fat|12 milligrams of cholesterol|499 milligrams of sodium|1 gram of fiber|6 grams of sugar The nutritional information provided is not guaranteed to be correct. Chocolate Chips are a delicious treat. Shortbread with Macadamia Nuts Cinnamon Sugar is a kind of sugar that is flavored with cinnamon. Blueberry Banana Bread is a delicious treat. Lemon Tarts that are simple to make Enjoy! This post has been sponsored by Wyman’s of Maine.

  • All of my thoughts and ideas are entirely my own.
  • The most recent update was made on September 20, 2019.
  • Please do not use any of my photographs without first obtaining permission from me.
  • Disclaimer: The nutritional information provided is not guaranteed to be correct.
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  • More information may be found in mydisclosure’s policy.

Blueberry Pie Filling

Pie filling prepared with blueberries cooked in sugar with cinnamon, nutmeg, and a touch of lemon juice is the perfect fruit filling for the holidays and can be done in under 20 minutes. It’s possible that you’ll enjoy my Apple Pie Filling if you like this recipe. And, of course, myGluten Free Pie Crustiis the ideal method to make use of the filling throughout the holiday season! Because you can use fresh or frozen blueberries in this blueberry pie filling, as well as a few pantry supplies, it is extremely simple to put together when you are in a hurry.

You may use whatever fresh berries that you have on hand to prepare this dish as well.

Ingredients You’ll Need

In order for you to keep returning to this dish every Thanksgiving and Christmas, I’ve made certain that each component in it will get you to the optimum degree of sweetness and pleasure. Blueberries. You may make this meal with either fresh or frozen blueberries, depending on your preference. As a result, I nearly always have a bag of frozen blueberries on hand, which I use in oatmeal or smoothies in the morning. If you use fresh blueberries, you may need to adjust the amount of water you use in the recipe depending on how much juice the blueberries produce.

  • I prefer to use a blend of white sugar and brown sugar in my baking recipes.
  • If you just have white sugar on hand, you can make do with that.
  • Because of its acidity, lemon juice brightens the flavor of this filling and makes it more appealing to the palate.
  • If you’re using a fruit, such as apples or pears, it will also assist to prevent the fruit from oxidizing, which will prevent it from becoming brown while you’re preparing the rest of the dish.
  • A thicker consistency is absolutely necessary for the success of this recipe, since it is what gives your homemade pie filling its thicker consistency.
  • Cinnamon and nutmeg are two of my favorite spices.
  • If these spices aren’t your cup of tea, you may omit them entirely or use your own spice combination in their place.
  • Adding a modest bit of salt to a dessert dish can assist to balance out the sweetness of the granulated sugar used in the dessert recipe.

But only a smidgeon of it! If you use too much, you will obtain a flavor that is both sweet and salty. This is not the approach we are taking here, even if it works well in dishes like salted caramel.

How to Make Blueberry Pie Filling

  1. Combine all of the dry ingredients in a large mixing bowl. Try to break up the cornstarch as much as possible to help avoid any lumps from forming in your final syrup
  2. Whisk in your liquid components until well combined. Continue to work on breaking up any lumps you may notice and getting everything blended together. I just add 1/4 cup of water at this point, and I reserve another 1/4 cup for later, depending on how much water the blueberries leak throughout the cooking process. Frozen blueberries tend to release more liquid than fresh blueberries, so wait and add extra water if necessary
  3. Then add the blueberries. Using a spoon, whisk everything together, covering the blueberries in the sugar mixture. Cook until the blueberries have cooked down and the syrup has thickened somewhat. While the blueberries boil down, the sugar will melt and the cornstarch will thicken the syrup, which will then be served over ice. You should get a delicious, thick blueberry puree at the conclusion of the process. Pour in a little amount of water at a time until it reaches the desired consistency if it is too thick or difficult to stir.

Jacqui’s Suggestion! If you have any leftover blueberry pie filling, try freezing it in an ice cube tray. If you want to add a little sweetness to your morning oatmeal, you may pop one out and put it in while it’s cooking.

  • On Christmas or Thanksgiving morning, serve it with pancakes, french toast, or waffles. a sprinkling of granola sprinkled on top of yogurt Using it as a topping for oatmeal In the form of cake, ice cream cake, or cheesecake
  • Or In the form of an ice cream topping Using pie crust leftovers, create little blueberry pies for dessert.

Frequently Asked Questions

What is the purpose of precooking the fruit for pie filling? Precooking your pie filling is important since it allows you to regulate the consistency and moisture level. It’s unlikely that the fruit filling will set properly or that it will be too watery if you simply combine everything in the pie shell and bake it all at the same time. Check out my pie crust recipe for detailed instructions on how to pre-prepare the crust in advance. What is the best way to thicken blueberry pie filling? Corn starch is used in this recipe to thicken the filling, which is a healthy option.

  • You may make up for it by whisking the corn starch into a small amount of cold water and then gently adding it to the blueberry mixture over medium heat while stirring constantly.
  • Personally, I believe the corn starch is superior in both flavor and appearance.
  • What is the best way to keep pie filling?
  • This blueberry pie filling recipe can stay in the freezer for 3-4 months if it is securely covered in plastic wrap.
  • Jacqui’s Suggestion!
  • The frozen filling will take on the shape of your pie, and you can remove it from the pan and save it in the freezer for later use.

More Holiday Dessert Recipes

  • In order to add some color and fresh taste to your filling, you may grate some lemon zest on top of it for presentation and flavor. See this home canning guide if you want to try your hand at canning your own pie filling! To avoid the crust from baking unevenly or too soon while creating a pie, let the filling to cool fully before pouring it into the pie crust. In a fresh blueberry pie or served over vanilla ice cream, this is really delicious. You may use any type of berries in this recipe, or you can swap a few cups of blueberries for another fruit and combine the two fruits in one dish. It is possible to use any of the typical juicy berries or high-quality fruits in this recipe
  • Instead of 1 cup sugar, 3/4 cup honey or maple syrup can be used to create a more natural version. This recipe is suitable for use with both frozen blueberries and other fresh fruit. In order to balance out the sweetness of your filling, consider adding a tablespoon of lemon juice and a teaspoon of salt to the mixture. Look no farther than my gluten-free graham cracker crust for a less conventional choice.

If you like this recipe, please write a 5-star rating in the section below and tag me in a photo of your final dish on Instagram @Jacqui DishingDelish!

Blueberry Pie Filling

Pie filling prepared with blueberries cooked in sugar with cinnamon, nutmeg, and a touch of lemon juice is the perfect fruit filling for the holidays and can be done in under 20 minutes. Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes

  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons gluten-free cornstarch
  • 1 teaspoon powdered cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 6 cups frozen blueberries
  • 1/2 cup flour
  • In a saucepan, combine the sugar, cornstarch, and spices, stirring constantly to break up any lumps. Whisk in the lemon juice and 1/4 cup of water until well combined. Stir in the blueberries until they are well covered with the sugar mixture. Cook, stirring constantly, over medium heat until the blueberries have cooked down and the syrup has thickened, about 10-15 minutes. As required, add the 1/4 cup of conserved water until the syrup achieves the desired consistency. Immediately remove the pan from the heat and allow it to cool fully before storing it

To start a timer, simply click on the time indicated in the instructions. Thickness of the syrup 1/4 cup of the water should be set aside in case your syrup becomes too thick. This is due to the fact that frozen blueberries may leak a significant amount of water when cooked down, and I do not thaw them first. Water can be added as needed. When making syrup, you want it to be thick but not difficult to stir at the same time. Creaminess of the syrup. I prefer my filling to be a simple sugar syrup, but if you prefer it to be creamier, you may add 1/2 – 1 tablespoon of butter.

You may need to increase the quantity of water you use if you’re using fresh blueberries rather than frozen blueberries.

It all depends on how ripe and juicy your blueberries happen to be.

Refrigerated or frozen, this dish will last up to 1 week in the refrigerator and up to 4 months in the freezer.



If you want a more natural alternative to sugar, you may use 3/4 cup of maple syrup or honey for the sugar in this recipe.

If you think your pie filling is excessively sweet, add a squeeze of lemon juice, a bit of lemon zest, or a teaspoon of salt to balance it out.

This recipe may be used with various fruits such as strawberries, raspberries, or blackberries to create a variety of pie fillings.

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