A deliciously sweet blueberry pie filling made from scratch using honey as natural sweetener, arrowroot powder to thicken, and and extra zip from lemon zest, lemon juice, and citric acid!
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Homemade blueberry pie filling is so incredibly easy, as well as versatile! This is a smaller batch recipe that you can easily double or triple for whatever recipe you need!
Just a few things I love about this recipe: it uses only natural sweetener, arrowroot is the thickening agent instead of cornstarch, and it has a great zip thanks to the lemon zest, lemon juice, and citric acid!
No one wants a runny pie filling and you definitely won't have that issue with this recipe! It holds together well while not being too firm.
Ingredients
- Fresh Blueberries are best in this recipe for that fresh taste. You can likely use thawed frozen berries since you don't have to worry about them breaking down!
- Fresh Lemons for juicing and zesting.
- Raw Honey for natural sweetness and great flavor.
- Arrowroot Powder: I love using Bob's Red Mill Arrowroot Starch/Flour which you can find on Amazon most local grocery stores near the gluten free flours. You can also use cornstarch instead if that's what you have and use.
- Citric Acid: It is really easy to find in you local grocery store. Just search your baking isle or you can buy it on Amazon here.
- Water to thin it all out a bit!
Try this blueberry pie filling with my Blueberry Mascarpone Parfait recipe! Or, enjoy it in a pie, tart, crumble, crisp, or cobbler! Don't feel like baking? Try it with Greek yogurt or top your vanilla yogurt with a little dollop!
Try These Similar Recipes
- Blueberry Lavender Scones
- Blueberry Cookie Dough Yogurt Drops
- Homemade Blueberry Ice Cream (no egg, no churn option)
Homemade Blueberry Pie Filling
Ingredients
- 2 cups fresh blueberries
- 2 teaspoon raw honey
- 1 teaspoon lemon zest about ½ a lemon
- 2 teaspoon lemon juice
- 3 teaspoon arrowroot powder
- 1 ¼ teaspoon citric acid
- 1 tablespoon water
Instructions
- Combine all ingredients in a small saucepan. Cook on low-medium heat for 12-15 minutes, stirring occasionally to avoid sticking. Turn off heat to cool to let thicken. Once slightly cooled transfer to the fridge to continue to chill and thicken.
- Double or triple the recipe as needed to match the portion side needed for your particular recipe.
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