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    Home » Recipes » Cookies

    Homemade Blackberry Lemon Filling

    Published: Jun 4, 2022 · Updated: Jun 30, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    Making homemade fillings is easy and tastes so good in your cookies. In this version, I have added lemon to brighten up the blackberries. This filling has all the blackberry seeds which I love. Blackberry seeds, according to MedicalNewsToday have many benefits.

    Finished blackberry and lemon puree cooling in a glass jar.

    I used this blackberry filling to add great taste to my Blackberry Lemon Cheesecake Bites and my Blackberry Roll with Lemon Glaze Cookies.

    Ingredients for Filling

    Ingredients for the blackberry and lemon puree.
    Jump to Recipe for Amounts
    • Fresh Blackberries
    • Sugar
    • Lemon juice
    • Lemon zest
    • Corn Starch

    How To Make Blackberry Filling

    Wash and clean your blackberries. Some manufacturers leave parts of dried leaves in the package.

    Blackberries and sugar in saucepan to make puree.

    Add the blackberries, sugar, and lemon zest to a saucepan. Turn the stove to medium heat and stir.

    Blackberry, lemon, sugar and cornstarch heating in saucepan.

    Bring to a low boil and start to crush the blackberries with a spoon or whatever you have handy.

    Blackberry and lemon puree resting in saucepan after cooking to thicken.

    Cook for 5 to 10 minutes as you continue to stir and smash the blackberries. Next, mix the cornstarch and lemon juice and add this to the blackberries in the pan.

    Turn the heat down so that the mixture is boiling gently. Continue to stir for another 5-7 minutes, and the mixture has thickened slightly.

    Move the pan off the heat, and after it cools slightly, pour it into a glass jar. I leave it on the counter for about half an hour, then screw the lid on and put it in the refrigerator. Leaving it in the fridge overnight helps meld the flavors together.

    Tip!

    When I used this blackberry filling on my blackberry cheesecake, I used it right out of the jar the next day. But, I have found if you are using this filling for a roll or swirl type cookie that is a log shape and sliced, I strain most of the juice out of it first before using it.

    The reason is that the juice bleeds into the cookie dough swirls.

    FAQ's

    Can I use frozen blackberries to make the filling?

    Yes, but make sure they have thawed. Frozen fruit contains a lot of water, so you may need more time to boil the water out of the fruit.

    Can I make the filling ahead of time?

    Yes, I almost always make mine the day before, so it has time to chill completely. I only store it for about three days at the most.

    Can I use this filling for other desserts besides cookies?

    You can certainly use this filling for cupcakes, pies, cakes, and even ice cream.

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    • Blueberry Filling with spoon on wooden plank.
      Home Made Blueberry Filling

    Recipe

    Finished blackberry and lemon puree cooling in a glass jar.
    QR Code

    Homemade Blackberry Lemon Filling

    Barbara Hall
    When looking for a perfect blackberry lemon filling to add to cookies and cheesecakes, this is a homemade quick and easy filling. The filling can be made the day before and refrigerated overnight.
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    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Bake Time 20 minutes mins
    Total Time 30 minutes mins
    Course Cookies, Filling
    Cuisine American
    Servings 24 cookies
    Calories 13 kcal

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    Ingredients
     

    • 10 ounces (10 ounces) Fresh Blackberries
    • ¼ cup (50 g) Sugar
    • 1 teaspoon (1 teaspoon) Lemon juice
    • ¼ teaspoon (0.25 teaspoon) Lemon zest
    • 1 teaspoon (1 teaspoon) Corn Starch

    Instructions
     

    • Wash and clean the blackberries. Add them to a saucepan along with the sugar and the lemon zest. Bring to a boil and continue to stir and smash the blackberries for 5 to 10 minutes. They soften as you cook them.
    • Mix the lemon juice and cornstarch in a small bowl and add it to the blackberry filling. Turn the heat down to a medium-low so that it is gently boiling. Continue for 5-7 minutes until it thickens slightly. Move the pan off the heat to cool slightly. Pour into a glass jar and let it cool for half an hour. Cover and refrigerate overnight.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 13kcalCarbohydrates: 3gProtein: 0.2gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 0.1mgPotassium: 19mgFiber: 1gSugar: 3gVitamin A: 25IUVitamin C: 3mgCalcium: 3mgIron: 0.1mg
    Tried this recipe?Let us know how it was!

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    5 from 2 votes (2 ratings without comment)

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    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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