blueberry filling

This blueberry crumble, easy to make with blueberries and a buttery oat cookie topping, is simple, easy, and the best blueberry dessert we can imagine. Simple and spectacular. Better make a double batch.

Blueberry Crumble

(about 1 pint) fresh blueberries

sugar

all-purpose flour

lemon juice (depending on how tart the blueberries)

salt

oats

brown sugar

vanilla extract

Vanilla ice cream (preferably homemade)

Preheat

Preheat the oven to 375°F (190°C). Adjust the oven rack to the center position. Generously butter a 9-inch pie plate.

Prepare the oven and pan

Combine

Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Dump the berries into the pie plate.

Make the blueberry filling

In a large bowl, stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter, using your fingertips or a pastry cutter, and mix until well combined. Crumble the topping over the berries in clumps of varying sizes.

Bake

Bake the blueberry crumble until the berry filling is bubbling and the crisp oat topping is set and browned in places, 25 to 35 minutes. Let the crumble cool a little (but not a lot) before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or wherever you choose.

Make the crumble topping

This homemade, blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. Also, this filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert.

The Best Ever Blueberry Filling

oz Blueberries (fresh,

White sugar

tbsp Cornstarch

Lemon juice

Water ((divided))

In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.

Combine the remaining water with cornstarch.  Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy.  When thick enough to coat the back of a wooden spoon or spatula it&#039;s ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.

Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.

https://www.youtube.com/watch?v=oHcuYRYflkM

This homemade, blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. Also, this filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert
Get the full recipe with progress pictures here - https://veenaazmanov.com/homemade-blueberry-filling-recipe/

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Blueberry Filling for Cakes, Pies, Tart, Dessert, Pastry

I’m going to show you how to make Blueberry Pie Filling, so you never have to buy it from the store again! You can use fresh or frozen berries – it’s so easy!

Blueberry Pie Filling Recipe

(about 9 ounces) blueberries (see note)

water

(67 grams) granulated sugar

cornstarch

lemon juice

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&#39;re using for baking instructions.

A thick and juicy blueberry pie filling is essential to a great blueberry pie. Learn the basics for a perfect blueberry pie filling that works every time.

Blueberry Pie Filling

blueberries

apple

tsp lemon zest

tsp lemon juice

cinnamon

TB butter

Cook

Cook: Place 3 cups of berries in a saucepan and set over medium heat. Mash berries several times to release juices. Continue cooking, stirring often and occasionally mashing, until half of the berries have broken down. Mixture should be thickened and reduced to 1 1/2 cups, about 8 min. Let cool slightly.

Combine: Place grated apple in a clean cloth and wring to dry. Transfer apples to large bowl and add cooked berries, the remaining uncooked berries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and salt. Toss to combine.

Fill

Fill: When ready to use, use rubber spatula to transfer filling into pie shell, scattering butter pieces on top of filling, prior to sealing with upper pie dough. 

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Blueberry Crumble

The Best Ever Blueberry Filling

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Blueberry Pie Filling

Top 4 blueberry filling recipes from across the web

The most viewed blueberry filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Crumble

The Best Ever Blueberry Filling

Blueberry Pie Filling Recipe

Blueberry Pie Filling

The most viewed blueberry filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine