We tried this recipe: http://chocolatewithgrace.com/homemade-blueberry-pie-filling/
The recipe called for 2 cups frozen or fresh blueberries. Because we had 2 ½ cups frozen blueberries on hand, we increased the other ingredients by 25%: 2 ½ Tbsp (2 Tbsp plus 1 ½ tsp) cornstarch, 5/8 cup (½ cup plus 2 Tbsp, but we reduced by 1 Tbsp) each sugar and water. For the lemon juice, we increased from 1 tsp to ½ lemon (about 1 Tbsp). We also used vanilla-infused sugar instead of plain white sugar. Before the mixture came to a boil, we wondered how this recipe would come together. But we kept stirring on medium heat, and as soon as the cornstarch dissolved, the whitish-purple hue disappeared and it quickly thickened into a luscious texture. This took about 5 mins on the stovetop. We removed the pot from the stovetop and let it cool for about 30-45 mins on a trivet.
We used the blueberry pie filling as topping for cheese cake tarts: http://piglettedc.tumblr.com/post/114621438011/cheesecake-tarts-using-an-electric-mixer-beat (Mar. 2019)
Cooking Adventures 