In Washington, August means blackberries. Along the roads, invading backyards and on trail paths, blackberries are the summer weed of choice. Honestly, I don't think there's ever been a time in my life where we've had store-bought blackberries in our fridge.
This season, we picked too many blackberries too early leaving the taste to be less than desirable (read: sour). So, to sweeten things up a bit, I decided to turn our Thursday-afternoon pickings into frosting!
This recipe is more jam-like than a buttercream frosting, but trust me, it's absolutely delicious. I used my batch as both the filling and the frosting for a chocolate cake that I'd made earlier in the day.
What you'll need:
1 1/2 cup blackberries
2 cups sugar
1 Tbsp cornstarch
1 Tbsp lemon juice