This Quick & Easy Blackberry Curd is packed with flavour and a gorgeous deep colour that’s hard to resist. Whether you use fresh or frozen blackberries, my simple method is fool proof and fast with minimal risk of curdling. You’ll have a smooth, glossy curd that’s delicious spread on toast, spooned over ice cream or layered into a trifle or parfait.
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Oh this is a good one! In my ever expanding repertoire of fruit curd recipes blackberries turned out to be a huge success. Not only is the colour absolutely stunning, but the flavour is so rich and deep.
The other bonus is that curds are always (unless it’s gone horribly wrong!) seedless. And with the amount of seeds that blackberries have, I think that can only be a good thing!
How to Serve Blackberry Curd
All curds are best served at room temp. This recipe does need to be stored in the fridge – it isn’t a long term preserve. But the cold numbs the flavours and so you never get the fill effect. Take out what you need and leave it out the fridge for half hour or so for maximum taste. This doesn’t apply if you’re baking with the curd – like with my Baked Tarts with Shortcrust Pastry unless the recipe suggests otherwise.
As for ways to use it, the options are really endless. I’ve layered trifle sponges doused with a little blackberry whiskey – piled in some fresh blackberries, some simple custard and then topped with the curd. Maximum flavour, minimal impact. You could add a jelly layer for more traditional mini trifles. Or switch out the sponge and booze for granola and the custard for yoghurt for a breakfast parfait.
Curd makes a fabulous filling for a sponge cake – I especially love blackberry curd with a lovely rich chocolate cake. Or as a hidden centre for cupcakes or muffins.
You can simply spread the curd on buttered toasted sourdough or regular toast, bagels, English muffins or even croissants.
More Fruit Curd Recipes
I’ve created a whole range of curd recipes with different fruits for you to try –
Blackberry Curd Ingredients
Blackberries
Blackberries and brambles are for the most part they are the same thing, especially here in the UK. In the simplest terms, brambles are simply wild blackberries. What we forage here in late summer and call brambles are blackberries.
The slightly more complicated answer is that the term “bramble” actually refers to a whole group of wild growing berries. This can also include raspberries and a similar looking fruit called dewberries. And in the US, the term caneberry is more often used than bramble.
I do find that bought blackberries do tend to be larger and juicier than the foraged version but I strongly imagine that there are many exceptions to that rule.
You can use fresh or frozen blackberries for this recipe. If using frozen, you can throw then straight in the pan, you can just will need to give them a couple of extra minutes to cook down.
Butter
I use salted butter in all of my recipes. If you insist on using unsalted, be sure to add a little salt to the recipe. Salt is essential in sweet dishes to bring out the flavour of the fruit.
Please do not be tempted to use a margarine in the recipe as the curd will not set properly.
Sugar
Please use white sugar. Using a brown or darker sugar like muscovado will affect the taste and colour of the final curd.
It doesn’t matter if you use regular/granulated or caster/superfine sugar. You should avoid using powdered or icing sugar as the quantity will be off due to how light it is.
Eggs
This recipe uses whole eggs so there is no waste. It is best to use UK large eggs to get the best set and texture on the curd. You can use medium if you need but the curd might be slightly looser. I would not use XL eggs as I think being more set would be quite unpleasant.
Make Allergy Friendly Blackberry Curd
This recipe is free from egg, dairy, gluten and nuts.
Dairy Free Blackberry Curd: To make a dairy-free version, you will need to switch the butter for a dairy free butter alternative. You must make sure it is the hard block type and not a softer margarine.
Egg Free Blackberry Curd: Unfortunately eggs are an essential part of making this curd and there is no easy substitute. I would recommend searching for a dedicated egg-free or vegan recipe if needed.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Blackberry Curd Tips
Once you add the eggs to the mixture, make sure to not delay the next stage of blending. I’ve not had any issue with adding the eggs to a relatively hot mixture. But letting them sit will allow them to start cooking.
If you do find that the mixture breaks or splits during the final heating and thickening stage, simply give it another blitz with the blender. It should come back together perfectly.
Hints, Tips & Frequently Asked Questions
For more helpful information including ways to serve curds, how best to store them, if they freeze, more about my quick and easy method curd making method and much more info, head over to my fruit curds FAQs post.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Blackberry Recipes
The Recipe
Quick & Easy Blackberry Curd Recipe
Equipment
Ingredients
- 350 g Blackberries - Fresh or Frozen
- 1 tbsp Lemon Juice
- 80 g Salted Butter
- 100 g Sugar
- 2 Eggs - large
Instructions
- Check around 350g Blackberries over and remove and bad ones or bits of stalk. Add to a medium saucepan along with 2 tbsp Water.
- Cook the blackberries over a medium heat until the berries burst and they're soft enough to easily squash with a spatula – around 5 minutes.
- Add 1 tbsp Lemon Juice, 80g Salted Butter and 100g Sugar to the berries.
- Continue to stir over the heat until the sugar and butter have melted – around 1 to 2 minutes.
- Pour the mixture into a large jug or blender jug ready to puree. Use a stick blender or regular blender to puree the blackberry mixture until it's as smooth as possible.
- Add 2 Eggs.
- Blend again until everything is incorporated.
- Strain the mixture back into the saucepan. This will remove the blackberry seeds and any rogue pieces of egg.
- Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
- The curd is ready once it coats the back of a spoon or spatula. This should take no more than 8 to 10 minutes. You will know it is ready when it stops getting any thicker.
- Take the curd off the heat and pour into jars or storage containers.
Janice says
I have lots of frozen blackberries and gave your recipe a try. It was so easy and so delicious, I’ll be making some to give as gifts.
Lesley says
I had some frozen blackberries so used them to make your delicious fruity curd, perfect on a scone with some clotted cream.