Pie fillings, blueberry, canned
Whole food · Sweets
Photo: Wikipedia
Canned blueberry pie filling is a glossy, sweet preserve of whole or broken blueberries suspended in a thick, corn syrup-based gel. It delivers a concentrated burst of berry flavor with a soft, jammy texture and a vibrant purple hue. Nutritionally, it is a high-carbohydrate, high-sugar food with minimal protein or fat.
Calorie split: 1% protein · 98% carbs · 1% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, intensely sweet blueberry flavor and the effortless convenience it brings to baking, topping, and quick desserts. It's a staple for classic comfort foods like pies and cobblers.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its very high added sugar content (over 37g per 100g), which can cause rapid blood-sugar spikes. To counteract this, use it sparingly as a topping rather than a main filling, or pair it with protein-rich foods like Greek yogurt or nuts to slow sugar absorption.
Key benefits
- Provides quick energy from carbohydrates
- Contains some dietary fiber from blueberries
- Offers a convenient, shelf-stable fruit option
- Source of anthocyanins from blueberry pigments
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The thick, glossy gel in canned blueberry pie filling is primarily created using modified corn starch and food-grade thickeners like xanthan gum, not from natural fruit pectin.
Full nutrition (USDA data · scales with serving)
| Water | 54.7 g |
| Energy | 181 kcal |
| Energy | 757 kj |
| Protein | 0.41 g |
| Total lipid (fat) | 0.20 g |
| Ash | 0.35 g |
| Carbohydrate, by difference | 44.4 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 37.8 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 0.80 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 12.0 mg |
| Potassium, K | 115 mg |
| Sodium, Na | 12.0 mg |
| Zinc, Zn | 0.10 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.21 mg |
| Selenium, Se | 0.40 ug |
| Fluoride, F | 4.4 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.09 mg |
| Pantothenic acid | 0.09 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 3.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 13.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 22.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 33.0 ug |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.00 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie fillings, canned, cherry — USDA does not publish this profile for Pie fillings.
| Tryptophan | 0.00 g |
| Threonine | 0.01 g |
| Isoleucine | 0.01 g |
| Leucine | 0.01 g |
| Lysine | 0.02 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.01 g |
| Tyrosine | 0.01 g |
| Valine | 0.01 g |
| Arginine | 0.01 g |
| Histidine | 0.01 g |
| Alanine | 0.01 g |
| Aspartic acid | 0.25 g |
| Glutamic acid | 0.02 g |
| Glycine | 0.01 g |
| Proline | 0.01 g |
| Serine | 0.01 g |
FAQ
Is canned blueberry pie filling the same as blueberry jam or preserves?
No. Pie filling is specifically formulated to hold its shape and not be overly runny when baked into a crust, using more starch thickeners. Jam is cooked with sugar and pectin to a spreadable consistency.
Can I use it for things other than pie?
Absolutely. It's excellent as a topping for pancakes, waffles, ice cream, yogurt, or cheesecake. It can also be used as a filling for crepes, Danish pastries, or thumbprint cookies.
How should I store leftovers after opening the can?
Transfer any unused filling to a covered, airtight container and refrigerate. It will keep for 3-4 days. Freezing is not recommended as the starch will break down and become watery upon thawing.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.81 kcal/g · 1% calories from protein · 2.6 g fiber · 37.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.10 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.