Blueberry Curd
Blueberry curd is a sweet and tangy spread that offers a unique twist on traditional citrus curd. Made from fresh blueberries, sugar, eggs, butter, and lemon juice, my easy blueberry curd has a vibrant purple hue and a smooth, velvety texture.
This delicious blueberry spread can be used as a topping for toast, scones or pancakes; swirled into yogurt or porridge; or incorporated into baked treats such as cakes, tarts or pies.
Not only do you get the wonderful flavour of blueberries in every spoonful but it is also versatile enough to be enjoyed any time of the day!
This was inspired by my strawberry curd recipe on this site, as I am enjoying making fruit curds from different berries and fruits.
This is a microwave recipe for making blueberry curd – it is quick and easy! No stirring a saucepan for ages here.
[feast_advanced_jump_to]Ingredients
Here are the ingredients you will need to make this recipe.
Use this list to get the ingredients together (quantities are in the recipe card further down the post).
- blueberries – the key ingredient. I prefer fresh but frozen will work too. Be sure to defrost and drain them thoroughly before use if using frozen. Choose fresh blueberries that are fresh and ripe for best results.
- lemon juice – to add some acidity and enhance the flavour of the blueberries.
- butter – adds richness and makes the curd smooth and silky.
- eggs – eggs give fruit curd the thick texture that makes it work as a spread.
- caster sugar (superfine sugar) – to sweeten the curd, a vital ingredient for good flavour.
Instructions
See the step by step photos on how to make this recipe below.
Place the blueberries in a bowl with a splash of water and the lemon juice. Microwave on medium/600 w for 3 minutes until the juices run.
Push the cooked blueberries through a fine mesh sieve into a bowl.
You will end up with a bowl of blueberry juice and puree (approx 200 ml / just under 1 cup).
Add the cubed butter, eggs and sugar to the bowl.
Microwave for one minute on high then stir well. Repeat 4 more times, stirring each time (ie. 5 mins in total).
Strain the curd mixture through a fine mesh sieve to remove any curdled lumps.
Pour the curd into a clean jar. Put on the lid and refrigerate and allow the curd to thicken.
Hint: while heating your curd in the microwave, to check if is cooked enough to thicken up properly, look out for a glossy sheen and check that it coats the back of a spoon. If not, heat it for an additional minute.
Variations
Blueberry is enhanced by the addition of many different flavours, why not try one of these twists on blueberry curd:
- Blueberry and lime – use lime juice instead of lemon and add lime zest.
- Blueberry and lavender – add some dried lavender (make sure you buy culinary lavender for use in cooking) to the blueberries while heating them to infuse lavender flavour. If necessary, leave the lavender to infuse for longer while the blueberries cool.
- Blueberry and cinnamon – add a teaspoon of ground cinnamon to the blueberries while heating them to add a touch of warming spice.
Serving suggestions
Blueberry curd can be used as a topping for pancakes or waffles, to fill cakes or tarts, as a filling for a meringue pie, or simply for spreading on toast, scones or your favourite baked item!
It is also delicious swirled into yoghurt or as a topping for ice cream.
Storage
Store the blueberry curd in a sealed jar in the fridge for 1-2 weeks.
Freezing – blueberry curd can be frozen in a lidded plastic container for up to a year. Why not freeze it in an ice cube tray so you can use small amounts of curd at a time.
FAQ
Yes, while it is traditionally made from citrus fruits (lemon, lime, orange), fruit curd can be made from any fruit, you just need to cook it a little to extract the juice and puree.
Since it does not contain any preservatives (unlike jarred fruit curd you buy in shops), homemade blueberry curd only lasts for 1-2 weeks in the fridge.
Related
Looking for more fruit curd recipes? Try these:
For more blueberry recipes, you might want to try:
Recipe
Blueberry Curd
Ingredients
- 200 g blueberries
- 1 tbsp lemon juice freshly squeezed
- 50 g butter
- 2 medium eggs
- 100 g caster sugar superfine sugar
Instructions
-
Place the blueberries in a bowl with a splash of water and the lemon juice. Microwave on medium/600 w for 3 minutes until the juices run.200 g blueberries, 1 tbsp lemon juice
- Push the cooked blueberries through a fine mesh sieve into a bowl.
- You will end up with a bowl of blueberry juice and puree (approx 200 ml / just under 1 cup).
-
Add the cubed butter, eggs and sugar to the bowl.50 g butter, 2 medium eggs, 100 g caster sugar
- Microwave for one minute on high then stir/whisk well. Repeat 4 more times, stirring well each time (ie. 5 mins in total).
- Strain the curd mixture through a fine mesh sieve to remove any curdled lumps.
- Pour the curd into a clean jar. Put on the lid and refrigerate and allow the curd to thicken.
Notes
- Blueberry and lime – use lime juice instead of lemon and add lime zest.
- Blueberry and lavender – add some dried lavender (make sure you buy culinary lavender for use in cooking) to the blueberries while heating them to infuse lavender flavour. If necessary, leave the lavender to infuse for longer while the blueberries cool.
- Blueberry and cinnamon – add a teaspoon of ground cinnamon to the blueberries while heating them to add a touch of warming spice.
Nutrition
The post Blueberry Curd appeared first on BakingQueen74.