Blueberry Curd

Blueberry curd is a smooth, tart, and luxuriously creamy spread that’s bursting with fresh blueberry flavor! Made with just 6 simple ingredients and ready in 30 minutes, this homemade curd is perfect for topping everything from pavlovas to toast.

Why You’ll Love This Recipe

• Bursting with Blueberry Flavor – Unlike store-bought versions, this tastes like REAL blueberries, not artificial flavoring!
• Surprisingly Simple – No tempering required! This is a straightforward recipe that anyone can master.
• Incredibly Versatile – Use it on toast, swirl it into cheesecake, pipe it into cookies, or spread it on scones. The possibilities are endless!
• Made with Whole Eggs – No dealing with leftover egg yolks OR whites – we use the whole egg here!
• Perfect Balance – The lemon brings out the blueberry flavor beautifully while adding just the right amount of tartness.

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Ingredient List

• 250g blueberries (fresh or frozen, not wild)
• Zest of 2 lemons
• 60g freshly squeezed lemon juice (about 1/4 cup)
• 150g granulated sugar (3/4 cup)
• 3 large eggs
• 80g butter (about 6 tablespoons)
• Pinch of fine sea salt

Why These Ingredients Work

Fresh or Frozen Blueberries are the star of the show! I actually prefer using frozen when fresh berries aren’t in season because frozen blueberries are flash-frozen at peak ripeness. The key is to avoid wild blueberries – they’re just too small and don’t release enough juice for this recipe.

Lemon Zest and Juice might seem like a lot, but trust me on this! The lemon doesn’t overpower the blueberry flavor – instead, it brings it to life and adds that perfect tangy balance to the sweetness.

Whole Eggs are what give this curd its beautiful, smooth texture without any eggy taste. Using whole eggs instead of just yolks means you don’t have to deal with leftover whites – I’m all about that!

Butter adds incredible richness and that silky smooth mouthfeel. The curd’s heat will melt it perfectly, so no need to soften it beforehand.

Fine Sea Salt might seem like a tiny addition, but it’s crucial! It enhances all the flavors and helps break down the eggs for a smoother texture.

Essential Tools and Equipment

• Small pot for cooking blueberries
• Fine mesh sieve or strainer
• Mixing bowl
• Whisk
• Instant-read thermometer (optional but helpful)
• Clean jars for storage

How To Make Blueberry Curd

Step 1: Prep Your Butter

Start by slicing your butter into pats and placing them in a bowl. Set a fine mesh sieve right over the top of it. This is going to be your landing spot for the finished curd, and the butter will melt beautifully from the heat!

Step 2: Extract the Blueberry Juice

In a small pot, combine your blueberries, lemon zest, and lemon juice. Cook over medium-low heat for about 20 minutes, stirring occasionally.

Step 3: Strain Out the Skins

Pour this beautiful blueberry mixture through a strainer into a bowl to remove all those little skins. You should end up with about 180g (give or take) of pure blueberry liquid gold.

Step 4: Make the Curd Base

Pour the blueberry juice back into your pot (make sure you’ve scraped it clean of any bits first!) and add the sugar. In a separate bowl, beat those eggs with a pinch of salt using a fork – nothing fancy needed! Pour the beaten eggs into the pot with the blueberry juice and sugar, then whisk everything together until it’s smooth and combined.

Step 5: Cook to Perfection

Here’s where the magic happens! Cook this mixture over medium-low heat, stirring constantly – and I mean CONSTANTLY! Keep stirring until it thickens beautifully and reaches 170°F on your thermometer.

Step 6: Finish and Strain

Pour this luscious curd through your sieve and right over that butter you set aside earlier. Stir gently until the butter is completely melted and your curd is silky smooth.

Step 7: Chill and Store

Transfer to a clean jar or airtight container and let it chill in the fridge. It’ll thicken up even more as it cools.

You Must Know

You MUST stir constantly while cooking the curd! If you walk away, even for a minute, you risk scrambled eggs instead of smooth, silky curd. I learned this the hard way – don’t make my mistake!

My Personal Secret: I always make a double batch because this stuff disappears SO fast in my house! It keeps for 3 weeks in the fridge, so why not?

Pro Tips & Cooking Hacks

• Juice Yield Varies: Different blueberries have different juice levels! If you don’t get enough juice from your first batch, just cook a few more berries.
• Temperature Check: If you don’t have a thermometer, the “finger test” works great – just be careful, it’s hot!
• Prevent Lumps: Make sure your sugar is fully dissolved and your eggs are well-beaten before combining.
• Smooth Consistency: Use a fine mesh sieve – the finer, the smoother your curd will be!

Flavor Variations / Suggestions

• Blueberry-Lavender: Add 1 teaspoon of dried culinary lavender to the blueberries while cooking
• Spiced Blueberry: Add a pinch of cinnamon or cardamom for warmth
• Less Lemony: Reduce lemon to just the juice of 1 lemon if you want pure blueberry flavor
• Berry Blend: Mix in some raspberries or blackberries with the blueberries!

Make-Ahead Options

This is THE perfect make-ahead recipe! Curd actually gets better after a day or two in the fridge as the flavors meld together. Make it up to 3 weeks ahead and store it in clean jars in the refrigerator. It’s like having a secret weapon ready for impromptu desserts!

Recipe Notes & Baker’s Tips

• The amount of juice you get depends on your blueberries – some varieties are juicier than others!
• Don’t skip straining the blueberry skins – they’ll make your curd grainy.
• This recipe uses granulated sugar, not powdered – don’t substitute!
• The curd will thicken significantly as it cools, so don’t worry if it seems thin when hot.

Serving Suggestions

This blueberry curd is absolutely divine:

• Spread on toast, scones, or biscuits for breakfast
• Swirled into cheesecake or yogurt
• As a filling for cakes, cupcakes, or sandwich cookies
• Layered in parfaits with whipped cream
• Topping for pavlovas or meringues
• Filling for tarts or pies
• Mixed into buttercream for a unique frosting!

How to Store Your Blueberry Curd

Storage: Keep in an airtight container or clean jar in the refrigerator
Shelf Life: Stays fresh for up to 3 weeks refrigerated
Freezing: Can be frozen for up to 3 months – thaw overnight in the fridge
Pro Tip: Always use a clean spoon when scooping to prevent contamination

Allergy Information

Common Allergens: Eggs, dairy (butter)
Dairy-Free: Use plant-based butter like Earth Balance or Miyoko’s
Cannot be made egg-free: Eggs are essential to the structure of curd

Questions I Get Asked A Lot

Can I use wild blueberries?

I don’t recommend it! Wild blueberries are much smaller and don’t release enough juice for this recipe. Stick with regular cultivated blueberries for best results.

My curd seems too thin – what went wrong?

Don’t panic! First, remember that curd thickens significantly as it cools. If it’s still thin after chilling, you may not have cooked it long enough or to a high enough temperature. Make sure it reaches 170°F!

Why do I need to strain out the blueberry skins?

The skins can make your curd grainy and affect the smooth, silky texture we’re after. Plus, they can get stuck in your sieve later if you don’t remove them first!

Can I use this in place of jam?

Absolutely! It’s even better than jam in my opinion. Just keep in mind it has a shorter shelf life than traditional jam and must be refrigerated.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you used your blueberry curd for! Did you make a tart? Spread it on scones?