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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
Prep Time 10 mins
Total Bake Time 20 mins
Total Time 30 mins
Course Cookies, Filling
Cuisine American
Servings 24 cookies
Calories 13 kcal


  • 10 ounces (283.5 g) 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


  • 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. At a lid and refrigerate overnight.


Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 19mgFiber: 1gSugar: 3gVitamin A: 25IUVitamin C: 3mgCalcium: 3mgIron: 1mg
Keyword blackberry lemon filling, easy blackberry lemon cookie filling, quick and easy cookie filling
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