Blueberry Curd
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?
Firstly, you must know that it is absolutely splendid on top of a pavlova or mini pavlovas. Add whipped cream and fresh berries and you’ve got a winner.
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.
It’s also great in cheesecakes, swap the lemon curd in this lemon curd cheesecake for blueberry curd. Or just spread it on top like in this no bake cheesecake.
Stuffed into cookies, like in these curd stuffed cookies.
Swirled into ice cream like in this brownie baked alaska.
Spread over some blueberry scones or biscuits.
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.
- Chill.
See also:
Blueberry Curd Recipe
Blueberry Curd
Ingredients
- 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
Method
- 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.
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Amazing!!
I just made this for the layers of my sons birthday cake and omg. You wouldn’t believe how good it is. The only critique is that I measured out the 250g of blueberries, and ended up having to use about an extra 1/2 cup. Maybe my berries weren’t as juicy. But it still deserves 5 stars and for people to try it!
I made this for the first time yesterday and after a night in the fridge it is even thicker and more delicious. Not sure if I want to make your curd bars or save it for spreading on various things (or just casually eating right from the jar). Thank you!
Thank you for the review sara! So happy you liked it =)
About how many grams of curds does this yield?
probably around 450g? I haven’t weighed it but next time I make it, i’ll add it to the post
Hi, I’m a macaron maker and have a ton of yolks to get rid of. Can I use just yolks for your curd recipes? Thanks so much.
nope, the recipes are purposely designed around whole eggs (egg whites have more water in them, yolks will cause more thickening…etc). You could make ice cream with your yolks!
Do you think the curd would work with Earth Balance vegan sticks instead of butter? I’m making dessert for someone who is dairy free and the bars with this might be perfect.
if you’ve had success using that brand in place of butter in other recipes i’d say yes. I’ve heard that Miyoko’s butter is a good sub (and I’ve used the trader joes vegan butter with success in a few recipes too)
Perfect balance of sweet and tart!! I already had to sneak a few spoonfuls before popping it in the fridge. Can’t wait to see when it’s chilled, but already amazed at how this curd is so simple and flavorful.
Just made this and I could eat it in one sitting! Delicious 🙂
Made this last night after I saw your mixed curd pie. I messed up and accidentally strained the first blueberry mix over the butter, but it incorporated beautifully. This was a simple, easy to follow, and the result was so tangy and delicious!
Any tips for alterations for other fruits like blackberries or peaches?
For blackberries I’d just do a direct swap; it should work fine. Peaches would be quite different; there’s more juice and they are much sweeter so I’m not sure how well they lend themselves to a curd.
This recipe looks delicious! I got here from your blueberry curd bars recipe. Is there a sugar replacement for a diabetic you think would work well with this (and perhaps in the shortbread or meringue as well)?
That’s a tough one as I don’t know much about sugar alternatives; what about something like the Baking Sugar Alternative that KAF makes? I think that could work for the curd, definitely should be ok for the shortbread and I’m rather uncertain about the meringue, but I have seen recipes that use splenda to make a meringue – perhaps look one up and use that instead?
Another wonderful curd recipe from Sam! I absolutely love eating this on cream scones for breakfast! Followed directions exactly and everything came out perfectly. Thank you for a relatively easy recipe that makes me feel fancy!
Oh my goodness this is good! Can’t wait to make it with the rest of my bumper crop of blueberries and put it on everything.
This was delicious! I doubled the recipe and it turned out great. I think next time I would just cut the butter into smaller pieces or have it at room temp when pouring the curd over it. Since I doubled the recipe I cut the butter into two pieces of 6 tablespoons but I guess my curd cooled too fast because it didn’t totally melt the butter. I broke up the pieces with a spoon as much as I could and put in the microwave for like 30 seconds and it turned out fine though. Also blueberry seeds got stuck in my sieve and were a pain to get out! But overall I’m happy with how it turned out!
wonderful, never realized that blueberry curd has lemon zest and juice, great, two of my favorites and as you write, so many things to make with it, thank you!