Description
This easy blueberry curd is a luscious, tangy-sweet spread that blends the creamy smoothness of classic fruit curds with the unique flavor of blueberries. Perfect for spreading on toast, swirling into yogurt, filling pastries, or simply enjoying by the spoonful, it’s a vibrant treat you’ll want to keep in your fridge year-round.
Ingredients
1 cup fresh blueberries, or frozen
Zest and juice of 1 lemon
2 whole eggs
2 egg yolks
1 cup granulated sugar
½ cup unsalted butter, cut into small cubes
A pinch of fine sea salt
Instructions
- In a saucepan over medium heat, cook blueberries with lemon juice until the berries burst and release their juices, about 5–7 minutes.
- Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract as much juice as possible. Stir in lemon zest and set aside.
- In a heatproof bowl, whisk together whole eggs, egg yolks, and sugar until smooth.
- Slowly whisk the blueberry-lemon juice into the egg mixture until fully combined.
- Place the bowl over a pot of simmering water (double boiler), add a pinch of salt, and stir constantly for 10–15 minutes, or until the curd thickens enough to coat the back of a spoon.
- Remove from heat and stir in butter cubes, one at a time, until smooth.
- Strain the curd again for a silky texture, then transfer to a jar or container.
- Cool to room temperature, cover with plastic wrap pressed directly on the surface, and refrigerate for up to one week.
Notes
- Berry blend: Replace half the blueberries with raspberries or blackberries for a mixed-berry curd.
- Citrus twist: Swap lemon zest and juice for orange or lime for a different flavor profile.
- Spiced curd: Add a pinch of cinnamon or cardamom for a warm, aromatic note.
- Dairy-free: Use dairy-free butter for a lactose-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Drink
- Cuisine: American
