This simple, easy and effortless recipe for blackberry filling is a great way to make many different desserts and takes no more than five minutes to prepare. You can use it as a cake filling, pie filling or as an ice cream topper. Use frozen blackberries or fresh ones when blackberries are in season. Perfect for freezing, so you can use any time of the year.
When blackberries are in season you must make blackberry inspired desserts. Right? Well, we do have them in the season, but not as inexpensive as I would like. However, that does not stop me from making seasonal desserts. I still use some frozen with the fresh when necessary. For example, if I was making a blackberry tart, I'd use frozen blackberries for the filling, and fresh blackberries for top and garnish.
Are you lucky to get berries in abundance? We miss living in the US because in California I'd have a ball when these were in season. The options for berries from jam to desserts is just endless.
Anyway, as a cake decorator, I use filling in my cakes any time of the year. So, I usually make this filling with frozen fruits.
Desserts with blackberries
Last week, we made these blackberry mini cheesecakes, and boy were they a big hit! In fact, I made three versions of the mini cheesecakes: raspberry cheesecakes and blueberry cheesecake with these blackberry cheesecakes, and then one 7" large chocolate cherry cheesecake. It was such a treat. I've already shared the raspberry and blueberry mini cheesecakes with you. Tomorrow, I will be sharing these baked mini blackberry cheesecakes. And then, the chocolate cherry cheesecakes hopefully soon as well. So, don't go anywhere. By the way, if you love blackberries, you must try my blackberry mousse, blackberry crumbles. It's an all-time classic and nothing like a baked blackberry tart, which uses a Claufoutis as a base.
Ingredients and substitutes
- Fresh or frozen fruits - You can definitely use either of these. Fresh berries aren't always available for me. So, frozen is often my best option. I prefer to use frozen as the fruit really breaks down nicely giving you that melt in the mouth texture and mouthfeel. If you notice, unlike most other recipes that call for mashing the fruit up, I prefer to leave them whole, so they look like a berry in the desert. That mouth full of fruit when you bite into a dessert is decadent on its own.
- Cornstarch - I think this is by far the most commonly used and preferred ingredient. But if for some reason you cannot use cornstarch, try arrowroot powder or potato starch. I have used both on two different occasions - not much different.
They both make a thicker consistency of filling, but work pretty much the same. I would say use a tad less. And yet, since I used both only once, I'd say start with less then add more if necessary. - Sugar - I prefer to use a fine grain sugar for this, so I get a nice thick syrup consistency. If the berries are sweet, I use less than the amount of sugar mentioned in the recipe. If the berries are not as sweet, you may need to add more. The sweetness here depends on the quality of the berries.
- Lemon Juice - Helps cut the sweetness and brings out the flavor so much more.
Step by step instructions (save/pin)
- Place blackberries in a saucepan with the sugar, lemon juice, and salt.
- Divide the water into two-pour half with the fruit and combine the other half into the cornstarch/cornflour.
- Heat the fruit on low to medium until sugar is dissolved shaking the pan to cook evenly.
- Add the well-mixed cornstarch mixture into the bubbling fruit.
- Continue to cook on low - the mixture will thicken and looks glossy.
- The color will change from an opaque light red to a deep translucent deep blackberry color (see video)
- When thick enough to coat the back of a wooden spoon or spatula it's ready.
- Check consistency - for a cake filling you can make a bit more thicker.
Personally, I prefer one consistency for all. Thick not too runny. - At this point, you can strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have here.
- Remove from heat - Pour into a mason jar
- Let cool completely
Frequently asked questions
This filling can be kept at room temperature for up to two days. And it will last in the fridge for up to 4 or 5 days. It can also be frozen for over a month. Always keep filling recipes well wrapped to prevent drying out.Â
All fresh fruits are considered perishable. So yes, a cake with the blackberry filling will need to be kept in the fridge.
Absolutely, I use fresh when in season. And yet, I have to use frozen during the rest of the year. Also, the frozen ones tend to be more affordable and work best for cake and pie fillings. In addition, frozen blackberries become soft and mushy, so if you want the filling to be chunky, cook it for less time once the sugar is melted. And it will be as good as fresh strawberry filling.
You will need twice this recipe for a blackberry pie/tart. And you can use fresh or frozen blackberries. If you have fresh save some for garnish.Â
A filling works great on a simple vanilla cake or chocolate cake. Also, try my vanilla cream cake or simple moist chocolate cake.Â
Don't forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
The BEST Blackberry Filling for Cake, Pies, and Desserts
Print Pin RateDescription
Ingredients
- 200 grams (7.05 oz) Blackberries
- 100 grams (0.5 cups) White Sugar
- 1 tbsp (1 tbsp) Cornstarch
- 1 tsp (1 tbsp) Lemon Juice
- 60 ml (2.03 floz) Water
- ¼ tsp (0.5 tsp) Salt
Instructions
- Place blackberries in a saucepan with sugar, lemon juice, and salt.
- Divide the water into two - pour half with the fruit and combine the other half into the cornstarch/cornflour.
- Heat the fruit on low to medium until sugar is dissolved shaking the pan to cook evenly.
- Add the well-mixed cornstarch mixture into the bubbling fruit.
- Continue to cook on low - the mixture will thicken and looks glossy.
- The color will change from an opaque light red to a deep translucent deep blackberry color (see video)
- When thick enough to coat the back of a wooden spoon or spatula it's ready.
- Check consistency - for a cake filling you can make a bit more thicker. Personally, I prefer one consistency for all. Thick not too runny.
- At this point, you can strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have here.
- Remove from heat - Pour into a mason jar
- Let cool completely
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
