Easy Blackberry Curd with a hint of lemon. A simple recipe that doesn’t require a double boiler or endless stirring.
If you’re anything like me, you’ll have a freezer full of blackberries that you foraged for earlier this summer. I realised it was high time I used up my blackberries so I decided to make some Easy Blackberry Curd.
Why not a pudding or a pie I hear you cry! Well hubby has never been keen on any berries with a pip so to avoid any upset I thought the blackberry curd was the best solution as not only does it get rid of the pips but it can be used for tea time or incorporated into a dessert.
Before embarking on developing this recipe I took a look on the internet for some inspiration. However, I have to say, that every recipe I found made excessive amounts of curd as well as using the double boiler method which involved about 20 minutes of stirring.
Well I’m all for an easy life so I decided to just adapt my Granny’s Quick Lemon Curd recipe keeping a little lemon juice to help with the setting and the ingredients are just whisked together directly n the pan for a minute after adding the egg.
The most labour intensive part of this recipe is sieving the cooked blackberries which did take about 10 minutes but I was probably dawdling!
We’d never had Blackberry Curd before but everyone loved it whether it was on a scone or on top of a sponge pudding. You could also use this curd in cakes, tarts or to fill macarons
If you have some blackberries languishing in your freezer I do hope you try my Easy Blackberry Curd which can be used in so many ways!
Recipes ideas that use fruit curd:
- Lemon & Elderflower Cupcakes – Fab Food 4 All
- Orange Curd Butterfly Fairy Cakes – Elizabeth’s Kitchen Diary
- Blueberry Lemon Cheesecake Pancakes – Kitchen Sanctuary
- Clementine Curd Bread & Butter Pudding – Kavey Eats
- Rhubarb & Ginger Pavlova – Foodie Quine
- Citrus Chia Seed Muffins with Seville Orange Curd – Farmersgirl Kitchen
- Passionfruit Curd Sponge Cake – Tin & Thyme
For more of my curd recipes check out:
- Easy Cranberry Curd including Power Blender option
- Quick Banoffee Curd (Banana & Toffee Curd)
- Granny’s Quick Lemon Curd
- Easy Lemon & Elderflower Curd
- 5 Minute Lime Curd
Do leave a comment and rating below when you make this curd! Plus don’t forget to share your creations with me tagging @FabFood4All on social media!
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Easy Blackberry Curd
Ingredients
- 275 g blackberries I used frozen
- 1 tbsp lemon juice freshly squeezed
- 200 g granulated sugar
- 55 g unsalted butter cubed
- 2 eggs beaten
Instructions
- Put the blackberries & lemon juice into a pan and simmer gently for about 10 minutes or until softened. (No lid required, we want to concentrate those flavours).
- Sieve the blackberries into a pan (I find non-stick woks best) using the back of a wooden spoon.
- Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
- Turn up the heat a fraction (so still gentle, barely a simmer) and vigorously whisk in the beaten egg (pour in a thin stream) and carry on whisking for about a minute. You’ll see the mixture thicken up and it should coat the back of a spoon, remember it will thicken further on cooling. Do not over do the heating, you don’t want scrambled eggs!
- Pour into 2 hot, sterilised 250 ml jars.
- Once cool, store in the fridge and use within 2 weeks.
Elaine Sheehy
What a fantastic recipe made today never having done anything like this before spool chuffed at how simple it was, can you reduce the amount of sugar slightly for a more sharp taste ? Thanks again I will now try your geamnys quick lemon curd x
Camilla
Hi Elaine, so glad you were successful. I don’t think decreasing the sugar would give a sharper taste but perhaps you could increase the lemon juice. I’ve never tried changing anything so your guess is as good as mine I’m afraid. But if you like a sharp flavour then the lemon curd will be a good one for you.
Karen
Delicious! I wanted to eat it all straight from the pan. My original plan was to make a 3-layer cake and use this curd between two layers and use a lemon curd between the other two. This has enough lemon it’s the only curd I’ll need.
Camilla
Awesome Karen, so glad you like the curd, thank you for leaving your feedback, much appreciated:-)
Alex
I wanted to do a drip cake and was wondering if this curd could be used to pipe on a drip. By the way looks delicious!
Camilla
Hi Alex I don’t really think that would work, it’s more something you would use to sandwich 2 cakes together.
Emily
Hi, I’m hoping to find out the shelf life of this blackberry curd recipe? Thanks x
Camilla
Hi Emily, I mention in the final line of the recipe to store it in the fridge for up to 2 weeks.
Noreen Keene
This tastes gorgeous! Licking the spoon now while it cools. I’ve been experimenting with different fruit curds during lockdown so I’m delighted to have found this recipe to add to the collection!!
Camilla
Thank you Noreen, so glad you like this curd:-)
Virginia
Hi Camilla! This recipe looks great. I am trying to find a blackberry curd recipe to be the filling in a blackberry cupcake recipe. Do you think this will be too thin to be a filling (absorb into the cupcakes)?
Camilla
Hi Virginia, this curd should be absolutely fine, just make sure that the curd coats the back of a wooden spoon when you’ve finished cooking. You can always boil for a little longer until it does. And remember the curd with thicken further on cooling.
Jen W.
Beyond delicious!! Ridiculously easy. I will be making this over and over! Thanks so much for it.
Camilla
Thank you so much Jen, so glad you like the recipe. Do check out my other curds too:-)
Ellen
Hello, can you sub just egg whites for the eggs, or is the yolk very important? I have a mass of hlackberries and would love to try this for angel food cake!
Camilla
Hi Ellen, no but you can make curd without egg white! The yolk helps the curd to thicken.
Debbie
I was just going to ask about that. We have an egg white allergy in the family. Glad to know I can skip that part.
Camilla
Hi Debbie, I’ve never made this recipe without the whites so my answer above was more in theory. There would be a lot of volume lost by excluding the whites so you’d probably need to double up on the yolks at least but I can’t say for certain having not tried this.