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In a nonstick saucepan, add blueberries and cook over medium heat until they soften and release their juices.
In a separate mixing bowl, whisk together sugar and cornstarch.
Add this dry mixture into the saucepan.
Continue stirring and cooking until mixture thickens.
Remove from heat and stir in lemon juice and vanilla extract.
Pour this pie filling in a jar and let it cool down completely. Then refrigerate and enjoy for up to 1 week.