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!
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🍋 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!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- 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
Step 1: In a medium saucepan, combine sugar, eggs, and salt, and whisk until smooth.
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.
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.
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.
🖍️ 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
Yes, straining it removes the skins and helps release as much blueberry juice as possible.
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.
Substitute the butter with dairy free unsalted butter to make dairy free blueberry curd.
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.
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.
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.
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📖 Recipe
Blueberry Curd
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
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.
Notes
- 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.
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