Oops, forgot the recipe. Here you are.
Blackberry Curd Filling
1 quart fresh blackberries
¼ c water
2 tblsp flour
½ c sugar
2 eggs
1 egg yolk
2 tblsp unsalted butter
Bring blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the berries are soft and separate easily, about 5-7 minutes. Transfer the mixture to a sieve and pass through using a spoon to help mash the berries. Discard the pulp and reserve the juice. Place the flour and sugar in a clean saucepan and slowly pour in the juice. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolk, whisking and cooking until the mixture thickens. When the curd has formed, after about 7 minutes, remove from the heat and stir in butter. Cover tightly and place in the refrigerator until fully chilled.
Good luck.
I have used the raspberry recipe below (the cake boss link) with blackberries and it is excellent. (It is THE BEST filling for raspberry BTW). I also found the blackberry recipe below, from country living and it looks amazing. (I love liqueurs). If I had some blackberries I would try it right now! For berries, I tend to like the pure fruit recipes rather than the curds to get the most flavor. HTH!
http://www.countryliving.com/recipefinder/blackberry-cassis-jam-3038
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