Made from scratch blueberry curd that’s smooth, tart and bursting with the taste of fresh blueberries.
The path that set me onto this recipe starts with a love of lemon curd, a dabble with some blueberry curd bars and a perfected recipe for raspberry curd. I’d be remiss without mentioning this blueberry curd recipe which and set me on the right path to developing my own, simpler recipe didn’t need tempering, that used whole eggs (to do away with that icky eggy taste), less lemon and more blueberries so you’d have that wonderful fresh berry taste.
What to do with or make with blueberry curd?
Let’s not forget about meringue bars, so instead of lemon meringue bars you could have blueberry meringue bars!
But you can also make pies/tarts with it, like this raspberry curd pie (just use this blueberry curd in place of it), or swirl it around another curd (see below for suggestions) and make a swirled curd tart – they are truly beautiful after all.
Stuffed into cookies, like in these curd stuffed cookies.
Swirled into ice cream like in this brownie baked alaska.
But also, and probably most importantly: you can just spread it on some toast!
Blueberry Curd Ingredients
Blueberries: Fresh or frozen is fine. I caution against two things: don’t use wild, they don’t have enough juice in them. And avoid using fresh blueberries that are off season as their lackluster flavor will lead to a rather disappointing curd. If you don’t have access to fresh in season blueberries, use frozen as those are usually flash frozen from in season harvest.
Lemon: Both the zest and the juice of lemon, this is going to really bring out the blueberry flavor but also provide us with some needed tart flavor in an otherwise sweet spread.
Eggs: This recipe can’t be made eggless, or if it can I don’t know how. Use whole eggs, cold from the fridge is fine but if you can bring them to room temp it’s better because you’ll be able to break up the whites more easily.
Sugar: Fine granulated, not brown (I confess I’m intrigued by the flavor and hesitant about the added moisture so I’d avoid it).
Butter: You could use dairy-free butter to make this. Butter need not be softened, the curd’s heat will melt it.
Fine sea salt: Just a pinch, to bring out the flavors and to help break up the eggs.
How to make the best blueberry curd in five simple steps
- Extract the juices of the berries by cooking them with lemon juice. Strain to remove skin.
- Mix together the sugar, eggs and blueberry juice.
- Cook until thickened.
- Sieve the curd over the butter.
- Mix until smooth.
Blueberry Curd Recipe
- 250 g blueberries fresh or frozen (not wild)
- Zest of 2 lemons
- 60 g freshly squeezed lemon juice about ¼ cup
- 150 g granulated sugar ¾ cups
- 3 large eggs
- 80 g butter about 6 tablespoons
- Pinch fine sea salt
- Slice the butter into pats and set it in a bowl with a sieve over it.
- In a small pot, add the blueberries, lemon zest and lemon juice. Cook on medium low heat for about 20 minutes, stirring as needed until most of the blueberries burst and are completely softened, having released their juices.
- Strain this into a bowl to remove blueberry skin. You should have about 180g give or take of liquid. This is how much you need for the curd.
- Pour the blueberry juice into the pot (use the same one as long as you’ve scraped it clean of bits) and add the sugar.
- In a bowl, beat the eggs with the salt with a fork. Pour into the pot with the sugar and blueberry. Whisk to combine.
- Cook over medium low heat, stirring constantly until thickened and temperature reaches 170 F.
- Pour through the sieve over the butter. Stir until butter is melted and curd is smooth.
- Store in the fridge in an airtight container. Curd should keep for about three weeks.