Small Batch Blueberry Filling Recipes

BLUEBERRY PIE FILLING RECIPE

Steps:

• Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.
• While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
• Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it's done. Remove from the heat and transfer to a jar or bowl to cool.
• Cover warm mixture so it doesn't form a skin and let come to room temperature, then chill if not using.
• Store in an airtight container in the refrigerator for up to 1 week.
• Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you're using for baking instructions.

SMALL BATCH BLUEBERRY FILLING

Steps:

• Make the blueberry purée using a blender.
• Whisk together the water and corn starch first, ensuring there are little to no lumps.
• Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
• Add the puréed blueberries and whole blueberries to the mixture.
• Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
• Remove from the heat and add to an already cooked pie crust. Or if you're adding the pie filling to a chilled dessert, allow the filling to cool before doing so.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

HOMEMADE BLUEBERRY PIE FILLING

Steps:

• Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

SMALL-BATCH BLUEBERRY BUTTER

Steps:

• Combine all the ingredients in a heavy bottomed saucepot.
• Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
• The butter is done when it is thick and spreadable. Remove vanilla bean if using.
• Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.