The BEST Blackberry Filling for Cakes, Pies, and Desserts
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.
Let's talk ingredients and substitutes (save/pin)
- 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.
Tools
- Use a heavy bottom saucepan to prevent the filling from getting too dry quickly and avoid burning.
- And, a whisk works well if you want to crush the fruit to a paste consistency.
- I like a chunky filling with bits of fruit, so I prefer to use a silicone spatula and lightly crush the fruit as I go.
- Also, I like storing my fillings in mason jars in the fridge until it is ready to use. Therefore, I store any leftovers in freezer-safe storage bags. And lay them flat on a baking tray so they use less space.
How to make blackberry filling for cakes, pies, and desserts (save/pin)
Method
- 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.
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.
A filling works great on a simple vanilla cake or chocolate cake. Also, try my vanilla cream cake or simple moist chocolate cake.
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
- 1/4 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
You may also like
- Strawberry Filling
- Raspberry Filling
- Orange Curd -NO-fail recipe
- Cherry Filling
- Creamy Caramel Filling
- Best Butterscotch Sauce in 5 mins
- Chocolate Mousse Cake Filling
- Vanilla Pastry Cream Filling
- Blackberry Mousse Filling
Mira
Followed the recipe exactly. Came out so delicious & took virtually no time! Thanks for the recipe. 🙂
Veena Azmanov
You are welcome, Mira. Thank you for the feedback
Dianne
This was a lovely recipe! And, the ratios are easy to remember and adjust as needed.
I quadrupled the recipe since I had an entire flat of berries. The berries were very plump and juicy but not very flavorful. So, I had to add much more lemon juice and a bit more cornstarch since the berries lent their excess juice to the mixture.
I will continue to use this recipe for my future blackberry pies.
Veena Azmanov
Thank you, Dianne. yes, the recipe is very customizable. Glad you found this recipe useful.One thing to take note of with cornstarch it can make fillings very starchy. Thanks for coming back to write this feedback.
Cupcake
I made this. It's not tasty. Too much lemon/salt. Not sweet like the berries we just picked. Sigh. Good thing we have lots of berries, I'll try again w diff recipe.
Veena Azmanov
Oh, I'm so sorry to hear that cupcake.
That's weird though, my kids eat it by the spoon because its sweet. Sounds like the berries you had were not so sweet after all because this blueberry filling is actually a pretty standard recipe. Sweet berries with more sugar and a thickening agent.
Thanks for the feedback, I hope you find a recipe that works for you. Have a great day.
Tracey Hawkins
I have saved a few of your recipes for lemon and orange curd, fig and blackberry jams that i can hardly wait to make when i get home. I never knew it could be so easy to make or I'd have them in my pantry now. Im following you on Instagram now.
Veena Azmanov
Thank you, Tracey, Yes, these are so easy. Happy you going to try to-make some. Let me know after you make them. I'm sure you will enjoy them.
Oana Iancu
I can almost see you amazing Blackberry Filling over some ice cream! Such a great idea to preserve all these berries in a jar and use it whenever you need it. Much better than any store bought and it looks so easy to make them
Veena Azmanov
Thanks, Oana. Yes, this over blackberries would be perfect. Definitely something to try.
Natalie
I absolutely love blackberries. This is so versatile recipe. I see this syrup all over my ice cream, and pies and cheesecake. I also love how easy this is to make. Brilliant!
Veena Azmanov
Thank you, Natalie. Yes, it is very easy to make. I think you will love it.
Natalie
I absolutely love blueberries. This is so versatile recipe. I see this syrup all over my ice cream, and pies and cheesecake. I also love how easy this is to make. Brilliant!
Veena Azmanov
Thank you Natalie
Marisa Franca
Your blackberry filling looks delicious. I imagine all the delicious desserts that I could make. A great sponge cake with that is the filling would be fantastic. They topped with whipped cream and additional fresh blackberries as a garnish. Yum!! I"m making myself hungry just writing about it. I"m pinning so I can make the filling at a later date.
Veena Azmanov
Absolutely Marisa, I love blackberry filling in my cake. I hope you try this soon.
Catherine
The possibilities are endless! I love creating my own summer fruit fillings and preserves. Looks perfect, Veena!
Veena Azmanov
Thank you, catherine. yes, you will love this in summer- perfect over ice creams too
Lauren Vavala
Blackberries are my favorite berry and I definitely don't think they get enough love - can't wait to try this filling on SO many things!
Veena Azmanov
Absolutely Lauren. Love blackberries. You will love this.
Adriana Lopez Martin
Nothing like a homemade fruit filling for pies and desserts. I like making my own too and love to learn how experts like you do theirs using seasonal favorites. I recently had the chance to attend a baking class with a pastry chef and she taught us how to make raspberry filling.
Veena Azmanov
Absolutely Adriana. Nothing like homemade fruit filling.
Claudia Lamascolo
I love having more blackberry recipes! We grow them and right now they are in abundance! This is the perfect recipe to try next thanks!
Veena Azmanov
How lucky are you to have them grow around you. We have to pay a pretty penny for them.
Tammy Winters
I LOVE blackberries!
Veena Azmanov
Thank you Tammy