This colorful blueberry curd is a delightful conversation starter. A striking breakfast and brunch condiment, it also elevates tea time and desserts.
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Want to elevate your brunch instantly? Homemade jams and preserves are an easy way to impress. I prefer a relaxed morning, so offering buttery croissants and fresh bread with a selection of sweet condiments prepared ahead is my favorite brunch approach.
This vibrant blueberry curd will wow your guests—just look at that color. Make several jars; one disappears fast. The curd is quick to prepare and works with fresh or frozen blueberries, so you can enjoy it year-round.
Use blueberry curd on everything: crêpes, waffles, pancakes, croissants, buttered toast, and English muffins are perfect vehicles. It also enhances desserts: spoon it over gelato or yogurt, serve it with angel food cake and whipped cream, fill a baked pie crust and top with toasted meringue, add it to a trifle, or accompany scones at tea time. The possibilities are endless.
Helpful Tips for Making Blueberry Curd
Use fresh or frozen blueberries — wild or regular
You can use any blueberry variety, including frozen. The flavor intensity is especially lovely with wild blueberries: their small size concentrates aroma and produces a deeper purple hue in the curd.
Plan ahead
Make the curd at least a day ahead for best results. It comes together quickly but must cool completely to develop ideal texture and flavor. After cooking, transfer to glass jars, seal, let cool to room temperature, then refrigerate overnight. Blueberry curd will keep in the refrigerator for up to one week.
Discover more delicious blueberry recipes
If you love blueberry desserts, try a collection of recipes that showcase these sweet gems. From easy frozen treats to layered cakes, there’s something for every blueberry lover.
Pin Recipe
Blueberry Curd
Ingredients
- 1½ cups blueberries, regular or wild, fresh or frozen
- ¼ cup freshly squeezed lemon juice
- ½ cup granulated sugar
- 2 eggs
- 2 tbsp butter
Instructions
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Place the blueberries and lemon juice in a small saucepan and set over medium heat. Bring to a boil, then lower the heat and simmer for 5 minutes. Remove from the heat.
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Puree the mixture until smooth using a blender, food processor, or immersion blender. Strain the puree through a fine-mesh strainer, discarding solids. Measure ¾ cup (175 ml) of the strained blueberry juice; reserve any extra for smoothies or oats.
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Return ¾ cup blueberry juice to the saucepan, stir in the sugar, and heat over medium until the sugar dissolves, about 2 minutes. Turn off the heat.
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Whisk the eggs in a medium bowl. While whisking constantly, slowly pour about ½ cup (125 ml) of the hot blueberry mixture into the eggs to temper them, then whisk in the remaining hot mixture.
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Return the tempered egg mixture to the saucepan and cook over medium-low heat, whisking constantly, until it thickens to a soft-pudding consistency. Keep whisking to prevent sticking or burning.
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Remove from the heat, whisk in the butter until smooth, then transfer to a glass jar. Let cool completely, then refrigerate overnight before serving.
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Serving: Spoon blueberry curd over crêpes, waffles, pancakes, scones, croissants, buttered toast, or English muffins. It also pairs beautifully with gelato, yogurt, angel food cake, pies, or trifles.
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Storage: Refrigerate for up to 1 week.
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Dairy-free option: Use vegan butter in place of dairy butter.
Did you make this?
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