Description
A delightful and easy recipe for blueberry pie filling that captures the essence of summer with sweet, plump blueberries and a touch of lemon.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Combine the fresh blueberries, sugar, cornstarch, water, lemon juice, and vanilla extract in a medium saucepan. Stir gently to coat the blueberries.
- Place the saucepan over medium heat and stir gently until the blueberries start to soften.
- Continue stirring until the mixture comes to a gentle boil and thicken for about 5-7 minutes.
- Remove from heat and allow to cool slightly before using.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat gently on the stovetop before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg