Bold and citrusy, this seedless Blackberry Lime Filling pairs perfectly with Lemon Butter Cake!
PrintBlackberry Lime Filling
Used as a filling for cakes, tarts, cupcakes, this seedless Blackberry Lime Filling perks up your baked goods.
- Author: Erin Thomas
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 Minutes
- Yield: 1 Cup 1x
Ingredients
2–6 ounce containers fresh blackberries
2 tbsp. fresh lime juice, about 1/2 lime
4 tbsp. granulated sugar, divided**
1 tbsp. cornstarch
3 tbsp. cold water
Instructions
In a medium saucepan, combine blackberries, 2 tbsp. lime juice, and 1 tbsp. granulated sugar. Cook over medium heat for 10 minutes or until berries start to break down. Strain cooked blackberries through a sieve to remove seeds and pulp centers into a bowl. Discard seeds. Return seedless blackberries back to saucepan. Stir in remaining 3 tbsp. granulated sugar. Bring to a boil over medium heat. Combine cornstarch and cold water in a small bowl. Stir into boiling blackberry mixture and cook until filling is thick, stirring constantly. Allow blackberry filling to cool completely before using.*
Notes
*Filling can be used as a fruit layer in cakes, tarts, cupcakes, or combined with buttercream or whipped cream frostings.
**Additional sugar can be added to taste before the second boil.
