The Best Easy Blueberry Curd

Blueberry curd in a jar with fresh blueberries.

The Best Easy Blueberry Curd

Easy Blueberry Curd! This homemade spread combines the smooth texture of classic fruit curds with the unique tang and sweetness of blueberries. Perfect for topping toast, filling pastries, or even just eating by the spoonful.

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 20

Servings: Cups

Calories: 955kcal

Author: Deborah Rainford

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

have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!