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    Home » Cookies

    Homemade Blackberry Lemon Filling

    Published: Jun 4, 2022 · Modified: May 9, 2023 by Barbara · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Making homemade fillings are easy and taste 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 cleans 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 corn starch 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 the juice out of it first before using it.

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

    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.

    Other Cookies With Filling

    • Cookie with blackberry filling swirl on a white platter.
      Blackberry Roll with Lemon Glaze Cookies
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      Blackberry Lemon Cheesecake Bites
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      Blueberry Lemon Shortbread Bars
    • Blueberry Filling with spoon on wooden plank.
      Home Made Blueberry Filling

    Recipe

    Finished blackberry and lemon puree cooling in a glass jar.

    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.
    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

    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.

    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
    Keyword blackberry lemon filling, easy blackberry lemon cookie filling, quick and easy cookie filling
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results? My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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