Blueberry Curd
Serves 1
10 mins prep
10 mins cook
60 mins Chill Time
20 mins total
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!
Congratulations!
Save $4 cashback on Tari Peruvian Amarillo Pepper Hot Sauce. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Tari Peruvian Amarillo Pepper Hot Sauce. Scan QR-code and claim coupon
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*
⅕ ⅓ granulated sugar⅕ 3 large eggs⅕ ⅛ sea saltAdd lemon juice and blueberries, whisk to combine.
⅕ ¼ lemon juice⅕ 1 blueberriesHeat 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.
⅕ ¼ unsalted butterUse as you would blueberry sauce or lemon curd. Store in an airtight non-metal container or jar for up to one week.
