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In a medium saucepan, combine 2 tablespoons of cold water with the cornstarch. Mix it into a slurry.
Add the blueberries, sugar, lemon juice, vanilla, and salt to this.
Place the saucepan over medium-low heat and stir regularly as the mixture begins to warm up.
As the mixture boils, it will thicken, become jelly-like, and lose its cloudy appearance. Let it boil for around 2 minutes, stirring continuously, before taking it off the heat. The cornstarch must be cooked through properly, or the filling can lose its thickness.
Tip into a bowl. As the mixture is cooling, cover it with plastic wrap, gently pressing it on the mixture. This stops a skin from forming.
Once cooled to room temperature, store in the fridge in an airtight container until needed.