When blackberries are in season, you must make blackberry-inspired desserts. Right? Well, we do have them in the season, but more expensive than I would like. I still use some frozen blackberries with the fresh ones when necessary. For example, if I’m making a blackberry tart, I use frozen blackberries for the filling and fresh blackberries for top and garnish.
Why make homemade fruit fillings
A fruit-filling recipe is so versatile. Of course, it is delicious on its own but, you can also use it as a filling for cakes, pies, tarts, desserts, cheesecakes, pastry etc (more on that below) Homemade fruit fillings are less sweet, fruitier and unlike commercial fruit fillings are not loaded with sugar, flavoriings, and additives The best part is it takes just 5 to 7 minutes to make it. And, it has a shelflife of up to a 4 days in the fridge. Leftovers can be kept in the fridge for months. The list of ingredients is just 4 – fruit, lemon juice, sugar, cornstarch and water. And, there is so much more you can do with fruit fillings apart from using it as a filling for cakes, pies, tarts, and pastries, desserts, cheesecakes, pastry etc (more on that below)- try it over pancakes, waffles, French toasts.
Blackberry cake filling
In a saucepan, over medium heat, add the blackberries, salt, sugar, lemon juice, and 1/4 cup of water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.Pro tip – Mashing will add a nice thicker consistency to the topping but make sure to leave some blackberries whole. Combine the remaining water with cornstarch. Add it to the blackberries. Continue to cook on low heat until the filling is thick and glossy. Remove and let cool for a while.Pro tip – Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
At this point, you can strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have here. Remove and pour into a mason jar. Let cool completely or use as directed in your recipe.Pro tip – The filling will thicken as it cools so keep that in mind when you take it off the heat.
How to use blackberry filling?
Cake filling – You can use fruit filling instead of jam filling in cakes between layers of cake with a buttercream frosting dam and more fresh fruits. See how to fill and frost cakes. Fruit fillings are especially delicious with whipped cream or cream cheese frosting. Cake sides – I love to serve it on the side of my vanilla or chocolate pound or bundt cakes. Pie filling – Spread it on a prebaked shortcrust pastry shell with vanilla pastry cream as a base, and also top it with whipped cream. Tart filling – line a tart pan with rich shortcrust pastry, pour in the cool raspberry filling, and top with a lattice crust. Bake until golden. Deserts – A fruit filling can take any dessert to the next level. Serve it with pound Cake. Top it over your favorite New York cheesecake or mini raspberry cheesecakes. Pastry – bake it in puff pastry or danish pastry dough over pastry cream or cream cheese filling similar to this strawberry braided pastry blackberry braided pastry, or danish pastry rolls.
Frequently asked questions
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