With just the right balance of tart and sweet, this luscious blackberry curd is the perfect way to use those in-season blackberries.
Lemon curd and lime curd may get all the attention, but I'm here to tell you blackberry curd is where it's at!
This vibrant curd is packed full of sun-ripened blackberry flavor, has a buttery smooth consistency, and is the perfect way to add a punch of later summer flavor to your favorite cakes, cupcakes, and pastries.
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Ingredients
Below you'll find a few tips and recommendations for key ingredients. A full list of ingredients and their corresponding measurements is available in the recipe card.
- Egg yolks and a whole egg: Using both allows this recipe to maximize the dense, richness the yolks provide while minimizing their eggy flavor.
- Fresh blackberries: Ripe, fresh blackberries produce the best-tasting curd.
- Unsalted butter: Adds richness and complexity to the curd. Too much butter can mask the fruit flavor, so I don't recommend adding extra.
- Lemon juice: Adds tang and helps the curd thicken and cook evenly.
How to make blackberry curd
First, puree the blackberries until smooth. Use a spatula to work them through a fine mesh sieve to remove seeds and pulp.
Second, combine all ingredients but the butter and place over a pot of simmering water. Cook until thickened (about 10 minutes). Cool for 10 minutes then whisk in the butter.
Finally, press a piece of plastic wrap against the surface of the curd and refrigerate until set. You can use it for all sorts of things but this blackberry cake is my favorite way to enjoy it.
Expert tips
- Under-ripened blackberries: If your fresh blackberries aren't at peak ripeness, you can help release their juices (so you have enough for your curd) by cooking them over medium heat for a few minutes.
- Use a non-white spatula: Berry juice has a tendency to stain, so I recommend using a silicone spatula that isn't white when working the puree through the sieve.
- Fresh lemon juice: Freshly squeezed juice works best for this recipe.
- Testing for doneness: The curd has cooked long enough when it coats the back of a wooden spoon.
Substitutions
Frozen blackberries: While fresh berries will taste best, frozen berries can work in a pinch. Before pureeing them, microwave them for 1-2 minutes or until approximately room temperature.
Vegan blackberry curd: Stir two tablespoons of cornstarch into ⅓ cup of non-dairy milk (this will replace the egg). Combine with everything but the butter and cook until thickened. Stir in four tablespoons of vegan butter in place of the non-vegan butter.
Storage
Blackberry curd can be refrigerated for up to seven days and frozen for up to three months. To thaw frozen curd, place it in the refrigerator overnight.
Using leftover egg whites
This recipe will leave you with two unused egg whites.
That's enough to make a batch of 7-minute frosting, fyrstekake (a Norwegian almond cake), a half batch of my favorite meringue recipe, kransekakestenger (Norwegian almond cookies), or raspberry lemonade cupcakes.
Egg whites can also be stored in the fridge for up to two days or frozen for up to three months.
To freeze, place each egg white in the cube of an individual ice cube tray. Frozen whites can be thawed in the fridge overnight.
More curds and fillings
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me improve them.
Recipe
Blackberry Curd
Tangy, sweet and velvety smooth, this blackberry curd is perfect for filling or topping your favorite treats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 ½ cups 1x
- Category: Dessert
- Method: Cooking
Ingredients
- ½ cup (100g) granulated sugar
- 8 ounces (226g) fresh blackberries
- 2 large egg yolks + 1 large egg
- 4 tablespoons (56g) unsalted butter
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Puree the blackberries until smooth.
- Pour through a fine mesh sieve using a silicone spatula to work it through until you have a ½ cup. Discard seeds and pulp.
- In a glass bowl, whisk together sugar, lemon juice, eggs and blackberry puree (everything but the butter).
- Place over a pot of simmering water and cook, whisking occasionally, until thickened and able to coat the back of a wooden spoon (about 10 minutes).
- Remove from heat and allow to cool for about 10 minutes.
- Cube the butter into ½" pieces and stir into the curd until completely combined.
- Place a piece of plastic wrap against the surface of the curd and refrigerate until set.
Notes
-
- Under-ripened blackberries: If your fresh blackberries aren't at peak ripeness, you can help them release their juices (so you have enough for your curd) by cooking them over medium heat for a few minutes.
- Use a non-white spatula: Berry juice has a tendency to stain, so I recommend using a silicone spatula that isn't white when working the puree through the sieve.
- Fresh lemon juice: Freshly squeezed juice works best for this recipe.
- Testing for doneness: The curd has cooked long enough when it coats the back of a wooden spoon.
- Storage: Blackberry curd can be refrigerated for up to 7 days and frozen for up to three months.
Nutrition
- Serving Size: ¼ cup
- Calories: 178
- Sugar: 18.7g
- Sodium: 70mg
- Fat: 10.2g
- Saturated Fat: 5.7g
- Carbohydrates: 20.7g
- Fiber: 2g
- Protein: 2.6g
- Cholesterol: 121mg
Keywords: blackberry curd, how to make curd, berry curd
Sue says
I love the sounds of this! The blackberries are perfect right now....
★★★★★