If you’re looking for the perfect blackberry filling for pies or bakery-style layer cakes, this blackberry filling is it. Juicy blackberries simmer down into a glossy, tart-sweet mixture that sets beautifully inside cake layers, hand pies, or under a flaky top crust. It’s an easy recipe that tastes just like summer and proves you don’t need high fructose corn syrup or complicated steps to get that professional finish at home.
What's in this blog post
Ingredients
I love using fresh blackberries whenever I can get them—especially if I can sneak a few extras for topping later. But frozen blackberries work just as well, and their juice is a flavor goldmine. Instead of wasting it, you can combine it with sugar and cook it down for maximum flavor. A pinch of salt balances out the sweetness of the pie, while lemon juice and lemon zest brighten everything up with that citrus zing. At the very end, I like to fold in a half cup of fresh berries so the filling has both soft, jammy fruit and juicy pops of texture.
No high fructose corn syrup, no weird stabilizers—just berries, sugar, and a thickener like clearjel or a classic cornstarch slurry. That means you get a filling that’s clean, fresh, and way more delicious than anything canned.
Tips for the Perfect Consistency
The key to silky-smooth filling is gently cooking the juice mixture over medium heat until the sugar dissolves. Then whisk in the thickener (slurry) until glossy and bubbling. Once it reaches that perfect consistency, you remove it from the heat and stir in the remaining sugar, salt, and citrus. Adding the extra fresh berries at the end keeps the filling from turning into mush—it’s one of those simple steps that makes all the difference.
And yes—you can process this filling in a water bath canner if you want to have jars ready for your next blackberry pie, cheesecake, or blackberry cake filling.
Step-by-Step Instructions
- In a medium saucepan or large pot, bring the blackberry juice (or water) and the first amount of sugar to a boil over medium-high heat.
- In a separate bowl, whisk together the clear jel (or cornstarch) with the first measurement of water to make a slurry.
- Slowly whisk the slurry into the hot juice mixture. Cook it over medium heat until thickened and glossy.
- Remove the blackberry filling from the heat and stir in the remaining sugar, salt, lemon juice, and lemon zest.
- Fold in ½ cup fresh berries for extra texture.
- Let the filling cool to room temperature before using.
Great Ways to Use Blackberry Filling
- Bake it between a bottom crust and lattice crust for a stunning homemade blackberry pie.
- Use it as a blackberry cake filling between layers of vanilla or lemon cake.
- Spoon it on top of cheesecake for the ultimate blackberry cheesecake.
- Bake into hand pies or pie rectangles for portable snacks.
- Or keep it simple—serve it warm over ice cream for the easiest dessert ever.
This original recipe is proof that sometimes the best desserts come from the most simple ingredients. It’s a must-have for cake bakers and pie lovers alike.
Frequently asked questions
You can keep homemade blackberry filling in the refrigerator for up to 1 week, though some sources suggest a shorter period of 3-5 days for optimal freshness. For longer storage, the filling can be frozen for 2 to 3 months, or even up to 6 months, in a freezer-safe container.
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Recipe
Ingredients
Ingredients
- 32 ounces blackberries fresh or frozen (thawed if frozen)
- 6 ounces water or juice from thawed berries
- 5 ounces sugar
- 3 ounces water
- 3 Tablespoons ClearGel or 2 Tablespoons cornstarch
- 2 ounces sugar
- ½ teaspoon salt
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
Instructions
Instructions
- If using frozen berries, allow them to thaw in a strainer with a bowl underneath so you can use the juice.
- Bring the water (or juice) and the first quantity of sugar to a boil in a saucepan over medium high heat
- Whisk together the cleargel and the water and add it to the hot mixture.
- Whisk until the mixture bubbles and thickens. Add in the blackberries and mix until combined. Remove it from the heat.
- Fold in the remaining sugar, salt, lemon juice, lemon zest, and fresh berries (optional).
Video
Notes
Nutrition
Skill level: Newb
Learn how to make this delicious Marionberry cake filling.
Evelyn Keplinger says
Definitely gonna try it. Awesome!!
Dani says
Looks yummy. Just one question... what do I do with the other 1/2 buttercream from step 9?
The Sugar Geek Show says
I use the rest of the buttercream to ice the outside of the cake 🙂
Erin says
Read note at end.
Notes
Adding buttercream to the berry filling will give it body and make it harden after putting the cake in the fridge to cool. This will ensure that the filling will not run out of the cake.
Nicol says
Can you decorate with this type of iceing? I’m not sure if I should put it in the cooler?
The Sugar Geek Show says
This has fresh berries in it so it must be refrigerated but can be left outside for 2 hours before eating. Decorating is tricky since there are chunks of berries and seeds in the buttercream.
Gina Wellner says
Hi! How many oz or grams in a tube of Bavarian creme? I’m going to use pudding , but need to know the amount.
Thanks!
The Sugar Geek Show says
I don't know for sure, it's quite a bit. You could probably look it up. The brand is Henry & Henry
Kelsey says
I have always loved marionberry anything but I never thought about making it into buttercream until now, SO DELICOUS!
Carla says
Hello,I was just wondering if I could freeze the cake after I filled and frosted it? Then thaw it and cover with fondant for my daughter's wedding.Thank-you
Elizabeth Marek says
You could but be careful, you will need to defrost for several days in the fridge and that could effect the fruit filling.