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Blackberry Filling

Blackberry Filling

This recipe goes with Dogwood Blossom Wedding Cake

Southern Living JUNE 2008

  • Yield: 7 cups

Ingredients

  • 4 (16-ounce) packages frozen blackberries, thawed
  • 4 cups sugar
  • 1 cup butter
  • 2/3 cup cornstarch
  • 8 egg yolks

Preparation

1. Stir together blackberries and sugar; let stand 1 hour.

2. Process blackberry mixture in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a bowl; press with back of a spoon to squeeze out juice, discarding solids.

3. Cook juice mixture and remaining ingredients in a Dutch oven over medium-low heat 12 minutes or until thick and bubbly. Cool. Cover and chill 8 hours.

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Blackberry Filling Recipe

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