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    Flouring Kitchen » Quick and Easy

    Blueberry Curd

    Published: May 13, 2023 by Mary · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Jump to Video

    This blueberry curd is thick, creamy, bursting with bright blueberry flavor. It’s sweet and a little tangy. It’s an easy recipe made with six simple ingredients! Eggs and butter are used to thicken the curd, giving it a luxurious texture. It's the perfect spread and filling for cakes, tarts, pies, and breakfast items like pancakes and scones. Use it as you would lemon curd. You’d love this raspberry curd recipe too! 

    thick blueberry curd in jar with silver spoon
    Jump to:
    • 🍋 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • 👩‍🍳 How to make blueberry curd
    • 📝 Expert curd tips
    • 🥄 Make ahead and storage
    • 🥧 Serving suggestions - cake and pie filling
    • 🖍️ How to get a vibrant berry curd color
    • ❔ Why should I use wild blueberries?
    • 📖 Recipe FAQs
    • 🍮 More related recipes
    • 📖 Recipe
    • 💬 Comments

    🍋 Why you'll LOVE this recipe

    • Blueberry flavor: Wild blueberries and a touch of lemon juice give this curd the most wonderful, bright blueberry flavor. Similar to lemon curd but blueberry!
    • Thick: Lusciously thick, using only eggs to thicken. This recipe uses whole eggs for a vibrant color and a thick texture.
    • Easy: It's as easy as throwing the ingredients into a saucepan and simmering until thickened.
    • Tangy: Lemon juice helps brighten the flavor and give it a tang, bringing out the blueberry flavor!

    These raspberry curd and lemon curd recipes are equally delicious!

    spoonful of bright purple blueberry curd held over a jar with it dripping down

    📝 Key ingredients

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    blueberry ingredients in bowls
    • Whole eggs: Three whole eggs are used to thicken the curd.
    • Wild Blueberries: Fresh or frozen wild blueberries give the most amount of flavor. You can use regular blueberries if that's what you have but you won't get as vibrant of a color and flavor as you would with wild. And the result might not be as thick.
    • Lemon: You will need a ¼ cup of freshly squeezed lemon juice, which is about 2 squeezed lemons. If you want more lemon flavor, add grated lemon zest as well (optional).
    • Unsalted butter: The butter makes this curd silky smooth and rich. For a dairy free version use dairy free butter. It might be too salty if you use salted butter so I don't recommend it.

    For more blueberry desserts, try these blueberry brownies and blueberry cheesecake cookies.

    👩‍🍳 How to make blueberry curd

    whisk eggs and sugar together for blueberry curd

    Step 1: In a medium saucepan, combine sugar, eggs, and salt, and whisk until smooth. 

    uncooked blueberry curd in saucepan

    Step 2: Add lemon juice and blueberries, whisk to combine. 

    Heat on medium low heat, whisking frequently to prevent burning. Cook until simmering and thickened. It's ok if the blueberries don't break down and remain whole.

    straining blueberry curd through mesh sieve into a glass bowl

    Step 3: Strain the blueberry curd through a sieve into a heat safe non-metal bowl, mashing the blueberries to release all the juice. Remove the seeds and skins. 

    whisking hot blueberry curd and butter in glass bowl with wire whisk

    Step 4: Add cold and cubed butter into the strained hot curd. Stir to melt.

    Cover with a piece of parchment paper or plastic wrap placed directly on the surface to prevent a skin from forming. Refrigerate until chilled and thickened.

    📝 Expert curd tips

    • Use a non-metal or coated saucepan to prevent a metallic flavor. Ceramic coated saucepans work great. 
    • Stir the curd frequently when cooking to prevent it from burning or becoming lumpy.
    • Strain the curd to remove all the blueberry skin and seeds.
    • Store the curd in a non-metal container like a glass bowl or mason jar. This will prevent it from getting a metallic aftertaste.
    • Press plastic wrap (or parchment paper) right onto the surface of the curd to prevent it from forming a skin as it cools.

    🥄 Make ahead and storage

    This blueberry curd will keep well stored in an airtight container, refrigerated, for up to one week.

    To store for longer, freeze the curd in an airtight container or freezer bag for up to 2 months.

    🥧 Serving suggestions - cake and pie filling

    This blueberry curd recipe is perfect on its own, but you can also pair it with other popular breakfast or brunch items. Toast, lemon poppy seed scones, blueberry lemon pancakes, crepes - anything else you want!

    It will also work perfectly as a cake filling. Try using it inside this blueberry birthday cake.

    It also makes an amazing cheesecake topping! Swap the lemon curd in this no bake lemon curd cheesecake for a blueberry twist.

    If using this recipe to fill a pie, I recommend adding 1-2 teaspoons of cornstarch or arrowroot powder before cooking. This thickens it even more so that it will hold its shape well when slicing a pie.

    blueberry curd in jar with spoon resting on jar's rim

    🖍️ How to get a vibrant berry curd color

    This recipe intentionally uses whole eggs instead of only yolks or a combination of yolks and whole eggs to give a more vibrant purple color. Yolks are yellow and when you add too many, it combines with the purple from blueberries and starts to lean more brown rather than bright purple.

    That's why whole eggs were the perfect solution to get the curd perfectly thick and maintain the blueberry color. I also recommend using eggs with yolks that aren't too yellow for maximum vibrancy.

    ❔ Why should I use wild blueberries?

    Wild blueberries have a brighter color, lower moisture content, and more flavor than regular blueberries. And frozen wild blueberries are more accessable all year round! They will give you a more vibrant result that is perfectly thick.

    If you can't find wild blueberries, you can use regular blueberries. Reduce the amount of blueberries by 1 tablespoon if you want it to be as thick as with wild blueberries.

    📖 Recipe FAQs

    Do I need to strain this?

    Yes, straining it removes the skins and helps release as much blueberry juice as possible.

    Why should I cover the surface with plastic wrap?

    This helps prevent a skin from forming on top of the curd as it cools. I also do this with custard! You can remove it after it cools and transfer the curd into a jar or cover the container to keep it airtight.

    Can I make dairy free blueberry curd?

    Substitute the butter with dairy free unsalted butter to make dairy free blueberry curd.

    How do I make this curd even thicker?

    Add a teaspoon of cornstarch to the curd and cook until thickened if you feel like it isn't thick enough. The thickness of the curd will depend on the size of your eggs and how juicy your blueberries are. So it might be a bit thicker or a bit thinner depending on your ingredients.

    If using the curd for a pie filling I recommend adding 1-2 teaspoons of cornstarch into the ingredients at the beginning to make it thicker so the pie is sliceable.

    Why is my curd not thickening?

    Make sure you're cooking it long enough! Let it come to a simmer and bubble for a minute or two. This ensures that it thickens. It will also thicken some more as it cools.

    What if I can't find wild blueberries?

    If you can't find wild blueberries, you can use regular blueberries. Reduce the amount of blueberries by 1 tablespoon if you want it to be as thick as with wild blueberries.

    🍮 More related recipes

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      Blueberry Birthday Cake
    • hand holding spoon with lemon curd
      Lemon Curd
    • lemon curd cheesecake on glass cake stand topped with lemon curd with a wedge cut out
      Lemon Curd Cheesecake
    • raspberry curd in glass teacup with silver spoon
      Raspberry Curd

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    bright purple blueberry curd in jar with silver spoon

    Blueberry Curd

    Mary
    This blueberry curd is thick, creamy, bursting with bright blueberry flavor. It’s sweet and a little tangy. It’s an easy recipe made with six simple ingredients! Eggs and butter are used to thicken the curd, giving it a luxurious texture. It's the perfect spread and filling for cakes, tarts, pies, and breakfast items like pancakes and scones. Use it as you would lemon curd. You’d love this raspberry curd recipe too!
    4 from 2 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Chill Time 1 hour hr
    Total Time 20 minutes mins
    Course Breakfast, Brunch, Dessert
    Cuisine American, English
    Servings 1 cup
    Calories 950 kcal

    Equipment

    • Medium saucepan use a coated or non-metal saucepan to prevent a metal flavor

    Ingredients
     
     

    • ⅓ cup granulated sugar
    • 3 large eggs
    • ⅛ teaspoon sea salt
    • ¼ cup lemon juice freshly squeezed
    • 1 cup blueberries frozen wild blueberries
    • ¼ cup unsalted butter cold and cubed
    Shop Ingredients on Jupiter

    Instructions
     

    • In a medium saucepan, combine sugar, eggs, and salt, and whisk until smooth. *Use a non-metal saucepan like a ceramic coated one to prevent the curd from having a metallic flavor if you prefer*
      ⅓ cup granulated sugar, 3 large eggs, ⅛ teaspoon sea salt
    • Add lemon juice and blueberries, whisk to combine.
      ¼ cup lemon juice, 1 cup blueberries
    • Heat on medium low heat, whisking frequently to prevent burning. Cook until simmering and thickened. It's ok if the blueberries don't break down and remain whole.
    • Strain the blueberry curd through a sieve into a heat safe non-metal bowl, mashing the blueberries to release all the juice. Remove the seeds and skins.
    • Add the cold and cubed butter into the strained hot curd. Stir to melt the butter. Once smooth, cover with a piece of parchment paper or plastic wrap placed directly on the surface to prevent a skin from forming. Refrigerate until chilled and thickened.
      ¼ cup unsalted butter
    • Use as you would blueberry sauce or lemon curd. Store in an airtight non-metal container or jar for up to one week.

    Video

    Notes

    This blueberry curd will keep well stored in an airtight container, refrigerated, for up to one week. To store for longer, freeze the curd in an airtight container or freezer bag for up to 2 months.
    Expert Tips:
    • Use a non-metal or coated saucepan to prevent a metallic flavor. Ceramic coated saucepans work great. 
    • Stir the curd frequently when cooking to prevent it from burning or becoming lumpy.
    • Strain the curd to remove all the blueberry skin and seeds.
    • Store the curd in a non-metal container like a glass bowl or mason jar. This will prevent it from getting a metallic aftertaste.
    • Press plastic wrap (or parchment paper) right onto the surface of the curd to prevent it from forming a skin as it cools.

    Nutrition

    Calories: 950kcalCarbohydrates: 93gProtein: 18gFat: 59gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 613mgSodium: 487mgPotassium: 374mgFiber: 4gSugar: 83gVitamin A: 2215IUVitamin C: 38mgCalcium: 101mgIron: 3mg
    Tried this recipe?Let us know how it was!
    « Lemon Curd Cheesecake
    Blueberry Lemon Cake »

    Reader Interactions

    Comments

    1. Karen

      October 03, 2024 at 8:26 am

      3 stars
      I made this curd hoping to use a cake filling. While the flavour was lovely it never thickened enough to use a filling. I was hoping that using wild blueberries might make the difference, but it did not.

      Reply
      • Mary

        October 22, 2024 at 1:30 pm

        Oh no I'm so sorry that it didn't thicken enough for you! You can always reheat it with a teaspoon of cornstarch if it's too thin for your liking and let it cool down again. So sorry about that

        Reply
    4 from 2 votes (1 rating without comment)

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