Incredibly Easy Homemade Blueberry Pie Filling

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Blueberries are one of my girls’ favorite things. I consider myself lucky if I can make it out of the store before they have opened the container of blueberries and started munching on them! I love to make homemade blueberry pie filling with all our fresh berries.

Every year around Mother’s Day we head out to a local U-pick blueberry farm, we’ve actually been to two different farms, with Nana. And we pick a bunch of berries! Of course, the girls eat berries faster than Nana and I can pick them! LOL!

Even though we pick a bunch of blueberries, the girls always seem to want more! After making my homemade easy blueberry pie filling, I freeze about half of the remaining berries so the girls can eat them later and I use the rest to make gluten free blueberry pancakes, gluten free blueberry pancake muffins, and many other delicious blueberry treats. If I find some decent sale prices on blueberries at the store later in the summer I will pick up some more fresh berries to either make more blueberry treats or let the girls snack on fresh berries.

Incredibly Easy Homemade Blueberry Pie Filling

For this homemade blueberry pie filling you will need 4 pints of blueberries. 3 pints for cooking with and 1 pint to mix in later.

Ingredients

• 3 pints blueberries
• 2 TBSP stevia
• 1 1/2 tablespoons Gluten free cornstarch
• 1/4 cup water
• 1 tsp cinnamon
• 1 pint blueberries

Directions:

1. Wash blueberries and remove any stems or mushy blueberries.
2. In a pot, combine 3 pints blueberries, stevia, cornstarch, cinnamon, and water.
3. Reserve 1 pint blueberries.
4. Heat blueberries over medium low heat, stirring occasionally.
5. Continue heating and stirring until the blueberries thicken and just begin to burst. About 10 to 15 minutes.
6. Remove from heat and allow to cool for 10 minutes or until warm.
7. Gently stir in the reserved 1 pint of blueberries.
8. Allow blueberry pie filling to cool completely before adding to pie, canning for future use, or storing in freezer.

Notes:

• I like to use stevia because that keeps it Trim Healthy Mama friendly. If you use sugar you will need more approximately 1/4 cup or so. You could also use coconut sugar, honey, or agave nectar. I think I might even try it next time without any additional sweetener.
• If you want to make this blueberry pie filling paleo you would nee to use arrowroot. 2 teaspoons of arrowroot are equal to 1.5 teaspoons of cornstarch. For this recipe you would need 2 tablespoons of arrowroot.

We love this blueberry pie filling on top of Greek yogurt, ice cream, mixed in our oatmeal, or you know… baked in a pie!

What’s your favorite way to eat blueberry pie filling?

Have a blessed day!

Brandi

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