This easy blueberry curd recipe is perfect for spreading on toast, using it as a pastry filling, or enjoying with desserts. With simple ingredients and straightforward steps, you'll have a delicious treat ready in no time.
Try our other fruit curds like passionfruit curd and this traditional homemade lemon curd. You can use this blueberry curd as a cake filling or spoon it into the center of this summer pavlova or these lemon curd cookies and spread it onto these blueberry scones.
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⭐️ Why this recipe works
- Indulgent and Tart: The perfect balance of sweet and tart makes this blueberry curd irresistible.
- Versatile: Great as a topping for desserts or as a unique spread for your morning toast.
- Quick and Easy: This is a beginner-friendly recipe with simple ingredients and steps.
🧾 Ingredient notes
- Fresh blueberries: Provides the main flavor and color.
- Lemon juice: Adds acidity to balance the sweetness.Lemon zest: Enhances the citrus flavor.
- Sugar: Sweetens the curd and balances the tartness of the blueberries.
- Butter: Adds richness and smooth texture.
- Eggs: Thicken the curd to the perfect consistency.
- Cornstarch (optional): Helps thicken the curd further.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Blueberry curd recipe step-by-step
- Cook the blueberries: Combine fresh blueberries and lemon juice in a saucepan. Cook over medium heat until the blueberries burst and release their juices.
- Strain the mixture: Pour the blueberry mixture through a fine mesh strainer into a bowl to remove skins and seeds. Press down with a spoon to extract as much juice as possible.
- Combine ingredients: Return the strained blueberry juice to the saucepan. Add sugar, butter, and lemon zest. Cook over medium heat until the butter melts and the mixture is smooth.
- Whisk the eggs: In a separate bowl, whisk the eggs until well combined. Gradually whisk a small amount of the hot blueberry mixture into the eggs to temper them.
- Thicken the curd: Pour the egg mixture back into the saucepan with the blueberry mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Cool the curd: Remove from heat and let the curd cool. Transfer to a jar or container and refrigerate until set.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Straining: Strain the blueberry mixture well to remove all seeds and skins for a smooth curd.
- Tempering eggs: Gradually add the hot blueberry mixture to the eggs to prevent curdling.
- Constant stirring: Stir constantly when thickening the curd to avoid lumps and ensure a smooth texture.
- Storage: Store in airtight containers to keep the curd fresh for longer.
🍯 Storing leftover blueberry curd
- Fridge: Store the blueberry curd in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: Freeze the curd in a freezer-safe container for up to 3 months. Thaw in the refrigerator before using.
- Reheat: To reheat, gently warm the curd in a saucepan over low heat, stirring until smooth. Avoid overheating to prevent curdling.
❓Recipe FAQ's
Yes, you can use frozen blueberries. Thaw them completely and drain any excess liquid before using.
Ensure you’re cooking it over low heat and stirring constantly. If it still doesn’t thicken, you can add a teaspoon of cornstarch mixed with a little water.
If your curd has curdled, you can blend it with an immersion blender until smooth or strain it through a fine mesh sieve.
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The Best Easy Blueberry Curd
Ingredients
- 1 cup fresh blueberries, or frozen
- Zest and juice of 1 lemon
- 2 whole eggs
- 2 egg yolks
- 1 cup granulated sugar
- ½ cup unsalted butter, cut into small cubes
- A pinch of fine sea salt
Instructions
Prepare the Blueberry-Lemon Base
- Cook the Blueberries: In a saucepan, combine blueberries and lemon juice. Cook over medium heat until blueberries burst and release their juice, approximately 5-7 minutes.
- Strain the Mixture: Use a fine-mesh sieve to strain the cooked blueberries, collecting the liquid in a bowl. Press to extract as much juice as possible. Add lemon zest to the blueberry juice and set aside.
Make the Curd
- Prepare Egg Mixture: In a heat-proof bowl, whisk together whole eggs, egg yolks, and granulated sugar until smooth.
- Combine with Blueberry Base: Slowly whisk in the blueberry-lemon juice mixture to the egg mixture until well combined.
- Cook the Curd: Place the bowl over a pot of simmering water (double boiler). Add a pinch of sea salt. Stir constantly, using a wooden spoon or heat-resistant silicone spatula, until the mixture thickens and coats the back of the spoon, around 10-15 minutes.
Finish and Store
- Add Butter: Remove the bowl from heat. Add butter cubes one at a time, stirring until each is melted and the curd is smooth.
- Strain Again: For a super-smooth texture, strain the curd through a fine-mesh sieve into your storage container or jar.
- Cool and Store: Allow the curd to cool to room temperature. Once cooled, transfer to an airtight container and store in the fridge for up to one week. Place plastic wrap directly on the surface of the curd to prevent a skin from forming.
Notes
- Butter: For a dairy-free version, you can substitute dairy-free butter.
- Blueberries: Fresh and frozen blueberries work equally well; if using frozen, no need to thaw.
- Thickening: If your curd isn't thickening, increase the cooking time but maintain low heat to prevent scrambling.
- Storage: Blueberry curd can be stored in the refrigerator for up to a week or in the freezer for up to three months. Thaw in the fridge before using if frozen.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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