Step 1

In a nonstick saucepan, add blueberries and cook over medium heat until they soften and release their juices.

Step 2

In a separate mixing bowl, whisk together sugar and cornstarch.

Step 3

Add this dry mixture into the saucepan.

Step 4

Continue stirring and cooking until mixture thickens.

Step 5

Remove from heat and stir in lemon juice and vanilla extract.

Step 6

Pour this pie filling in a jar and let it cool down completely. Then refrigerate and enjoy for up to 1 week.