Blackberry Cake Filling
An easy homemade blackberry filling that is perfectly thick for filling cakes and cupcakes! Made with fresh or frozen blackberries and a handful of simple ingredients.
Servings 0.5 Cup
Ingredients
- 5 Oz (1 ¼ Cups, 142g) fresh or frozen blackberries
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1 1/2 tsp packed brown sugar light or dark
- 1 tsp cornstarch
- 1/8 tsp ground cinnamon
- 1/8 tsp salt
Instructions
- Add the blackberries, lemon zest, lemon juice, brown sugar, cornstarch, cinnamon, and salt into a medium saucepan. Cook over high heat until the mixture begins to boil, then use a fork to mash up the berries. Continue to cook for 10-15 minutes or until the puree has thickened and reduced by about 1/3. You should have around 1/2 Cup of blackberry puree after the reduction. Remove from the heat and place into an airtight container in the refrigerator to let cool for about 30 minutes, until room temperature or colder. It will thicken as it cools.
- When the blackberry filling has cooled and thickened, you're ready to use it as a cake or cupcake filling! If you're using it to fill a cake, be sure to pipe a buttercream dam around the edge of your cake layer before filling in the center with this blackberry filling. This way it won't squish out from between your cake layers. This blog post has more details on the filling process.
Notes
To Make Ahead: This blackberry cake filling can be made ahead and stored in an airtight container in the refrigerator for up to one week. You can use it as a filling while it’s cold or bring it to room temperature to make it more spreadable.
Yield: This recipe makes enough filling for a triple layer 6-inch cake, double layer 8-inch cake, double layer 9-inch cake, or 15 cupcakes.