Last updated on May 17th, 2024.

Silky, creamy, and velvety, Homemade Blackberry Curd is bursting with flavor and captivating with its vibrating color. This easy and quick curd is versatile in its uses and a must-have addition to your recipe repertoire. 

a spoon sipped into pink berry curd.

Every summer, the local markets around me offer an abundance of beautiful, juicy, and vibrant blackberries, and every year, I take the bait and buy way more than I can eat during its 3-5 shelf lives. So when I come to terms that Blackberry-kale smoothie is not in the cards, I act fast and bake. Sometimes it’s blackberry pie and sometimes cheesecake, but it’s always a batch or two of blackberry curd. It’s creamy, it’s tangy, it’s sweet, it’s easy to make, and it can last for a while in the freezer. Plus,it’s pink and pretty!

For more fruit curds, check out these recipes: Strawberry Curd, Orange Curd, Raspberry Curd, lemon Curd, Lime Curd, and Meyer Lemon Curd.

Ingredients

Here is a short recap of the ingredients I used in this recipe and their importance. The full recipe, including measurements, can be found at the bottom of this post on this recipe card.

  • Fresh or Frozen Blackberries. The star ingredient provides both color and flavor.
  • Egg yolks. Along with the butter, the egg yolks determine the thickness of the recipe and can be replaced with whole eggs. See recipe notes for quantities. Use room temperature egg yolks, and don’t throw away the egg whites,use it to make some meringue.
  • Sugar. I explored the role of sugar in baking when researching my book Baking Science, so I know that sugar has many roles in this recipe: it balances the tartness of the blackberries and adds sweetness. Because sugar attracts moistness, the amount of it in the recipe will reduce or increase the thickness of the recipe. 
  • Unsalted butter. Like sugar, butter enhances the richness and silkiness of the curd. It contributes to the thickness of the recipe. The more butter you add, the thicker the recipe will be. Add too much, and you might end up with buttercream. Use room-temperature butter.
  • Lemon Juice and lemon zest. When I tested this recipe, I initially only used blackberries, and I found the flavor slightly overpowering with a bitter aftertaste. So, I added some fresh lemon juice and lemon zest to balance the blackberry flavor and add brightness to the recipe.

Fresh vs. Frozen Blackberries

You can make this recipe with frozen or fresh berries. I can not say one is better; however, I can point out the differences and how to approach them before making this recipe.

Fresh Blackberries. They are easily found in every local market and reasonably priced in season. Because blackberries are not hollow at the center, they tend to be firmer than most berries, so you must use a food processor to make the blackberry purée.

Frozen Blackberries. Easy to find yearlong, economical prices, and consistent quality and flavor.  Just ensure that frozen berries are thawed and excess liquid is drained before use. If the berries are very soft, you might be able to skip the food processor part and use the back of the spoon over a fine-mesh strainer. 

How to Make Blackberry Curd

  1. Place the blackberries in a food processor until smooth, then strain through a fine mesh sieve to remove seeds.
  2. Measure 3/4 cup of blackberry juice, then pour the lemon juice and zest.
  3. Mix the sugar with the egg yolk, then pour it into a medium-sized saucepan along with the berry lemon juice.
  4. Cook over medium-low heat, and stir continuously until the mixture thickens and coats the back of a wooden spoon, then remove from heat and stir in butter.
  5. Strain the curd through a fine mesh strainer over a clean bowl. Allow the curd to cool before transferring to jars for storage.
Steps to make berry custard.
a saucepan with a wooden spoon and pink curd, and a sieve over a bowl.

Tips and Texture Adjustments

  • Do not cook the mixture over medium heat; a higher temperature might cook and curdle the mixture. If this is your first time, consider using a double boiler.
  • Avoid using a metal spoon or whisk when cooking the custard. They might contain aluminum, which can discolor the curd into grey-green when in contact with the egg yolks.
  • If the curd is too runny, it could be that you did not cook it long enough. So make sure to cook it until it reaches 180F or until thickened, and when you run your fingers at the back of a spoon, the custard does not run over the space. Allow it to cool completely; hot curd might seem runny and loose.
  • To thicken the curd, increase the butter amount by up to 4 tablespoons or reduce the sugar by up to 1/4 cup (50g).
  • If the curd is too thick, add one tablespoon of blackberry puree at a time.

Storing and Yields

Once cooled, transfer the blackberry curd into a clean container or a sterilized jar and refrigerate for up to five days. To freeze, mount the curd at the center of a large piece of plastic wrap, gently wrap it, place it in a freeze bag, and freeze it for up to four weeks. When ready, place the refrigerator overnight or in a bowl full of water. This recipe typically yields about 1 2/3 cups of delicious blackberry curd.

What Can You Do with Blackberry Curd

The versatility of blackberry curd knows no bounds. Here are some delectable ways to enjoy it:

blackberry curd.

More Berries Recipes You Might Enjoy

Chocolate Blackberry Cupcakes, Raspberry White Chocolate Muffins, Raspberry Tiramisu.

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Blackberry Curd Recipe

Smooth and creamy curd made with fresh or frozen berries.

Course Dessert
Cuisine American
Keyword blackberry curd
Prep Time 15 minutes
Cook Time 3 minutes
Servings 2 cups (up to)
Author Dikla

Ingredients

  • 2 Cups Fresh or frozen blackberries (300g)
  • 1/4 Cup Lemon juice (60ml)
  • 1 teaspoon lemon zest
  • 6 Large Egg yolks at room temperature
  • 3/4 Cup Sugar (150g)
  • 1/2 Cup Unsalted butter at room temperature (113g)

Instructions

  1. Process the blackberries in a food processor into a smooth puree.

  2. Run the puree through a sieve, discard the seeds, and measure 3/4 cup of blackberry juice.

  3. Add the lemon juice and zest to the blackberries and mix to incorporate.

  4. Mix the egg yolks and sugar together, then pour it into a medium-sized saucepan and add the berry juice.

  5. Cook over medium-low heat while constantly stirring until the mixture has thickened.

    To check if the curd is ready, dip a spoon in it, then run your finger at the back of the spoon. If the mixture stays and does not fill the line, it is ready.

  6. Add the butter and stir until melted, then run the curd through a sieve over a clean bowl.

  7. Allow it to cool at room temperature for about an hour, then refrigerate in an airtight container for up to five days.

Recipe Notes

  • Store in an airtight container for up to five days.
  • whole eggs options: four whole eggs, or two eggs plus three egg yolks.
  • Do not cook the mixture over medium heat; a higher temperature might cook and curdle the mixture. If this is your first time, consider using a double boiler.
  • Avoid using a metal spoon or whisk when cooking the custard. They might contain aluminum, which can discolor the curd into grey-green when in contact with the egg yolks.
  • To thicken the curd, increase the butter amount by up to 4 tablespoons or reduce the sugar by up to 1/4 cup (50g).
  • If the curd is too thick, add one tablespoon at a time of blackberry puree.
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