Blackberry curd and lemon cake

by Alison, 2/09/2014

Duck season! Wabbit season! Duck season! Wabbit season! In fact both Daffy and Bugs were wrong because as far as I'm concerned, it is blackberry season (If I have totally lost you, here is the link to this classic Bugs Bunny cartoon, click here).

All around the hedgerows, you can see ripe and ripening blackberries just waiting to be picked. Of all the wild food available to us, I think that most Irish people have eaten blackberries.  They can be found anywhere from city parks and gardens, to the hedgerows lining the roads and fields of every part of the country. I can remember walking in Dublin with my mum as a kid and being amazed that we could take the blackberries we found blackberries and bring them home to make into a dessert. 

Last year, we shared our take on some classic recipes for blackberries. These included blackberry and apple crumbleblackberry and apple jam, and blackberry gin. This year we have been trying a couple of new recipes and combinations. 

First up is the blackberry and lemon curd cake. I made it using blackberries we had stored in the freezer. What I like it that you can make the cake and the curd or just the curd depending on how much time you have. 

The curd on its own is lovely mixed with some creamy natural yogurt, berries and chopped nuts or granola. Think of an indulgent parfait. Or when added to the cake, makes a beautifully moist cake and sure why wouldn't you spread that rich mix onto the individual slices.

As always any recipe is inspired by others. For the original use of the blackberry curd click here and for the original cake recipe click here.

Ingredients for the curd:
200g blackberries
juice of one lemon
150g butter
150g castor sugar
2 eggs, beaten

Ingredients for the cake:
175g softened butter 
175g golden soft brown sugar (I sieve mine as it often dense and compacted)
3 eggs, beaten
200g self-raising flour
4 tbs blackberry curd
100ml greek yogurt
juice and zest of one lemon

Method for the curd:
Place the blackberries and lemon juice in a pot over a low heat. Cook until soft.
Once soft, mash the berries and sieve the juice into a heat proof bowl.
Add the butter and sugar to the bowl.
Make a bain marie. Put a small amount of water into a pot and place the bowl with the butter, sugar and juice over the pot (the base of the bowl should not touch the water).  Allow the water to simmer. Stir the mixture until the butter has melted.
Once the butter has melted add the eggs. Leave the mixture over the heat, stirring occasionally, until the mixture thickens. It should be able to coat the back of a wooden spoon.
Pour the curd into sterilised jars (to learn how to sterilise jars click here) and put in the fridge to cool.

Method for the cake: 
Pre-heat the oven to 160˚C. Grease and line a 2lb loaf tin.
Cream the softened butter. Then cream the butter and sugar together until the mixture is light and fluffy.
Add the beaten egg gradually, beating all the time.
Sift in the the flour.
Add the blackberry curd, yogurt, lemon juice and zest and fold in gently.
Pour into the loaf tin.
Place in the oven and cook for 1hour 5mins to 1 hour 15mins. A skewer should come out of the centre of the cake clean (If you find the top is cooking faster then the inside of the cake place some tin foil over the cake for the last 10mins).
Cool in the tin for 10-15mins, then turn out and place on a wire rack to finish cooling.

Cut, spread with blackberry curd and enjoy.


  1. I so wish you lived nearer so I could visit casually for tea and cake! Looks delicious, and I love the photo with the rose hips.

  2. You will be giving people ideas. They will see the new posts and start casually popping by for cake ;p will try remember to bring some curd up for you at the weekend.

  3. Wonderful recipes, I've been scouring the local area searching for blackberry bushes in the last few days.

    1. So glad you like the recipes. Hopefully will have another one this week :) the blackberries are beautiful at the minute.