I'm not sure, possibly not as written - you might want to cook it a little longer to thicken it up, or else cook on a low heat directly over the stove rather than over a water bath to help it thicken more.

Glad it was tasty! I think the extra liquid from the blueberries can make it a little trickier, but it's generally just a case of giving it a bit more time. You could also add an additional yolk, if you want it firmer in a future batch as that should help things along, too.

I think you could certainly pair this with a frosting, but I would suggest it's a lemon frosting (or blueberry) to pair the flavors. So the curd between, as you suggest, and a frosting on top/outside. Just this could also work, just depends how elaborate you want the cake. Sounds tasty!

I like the idea of a little allspice, I can definitely see that helping. You would have to go very lightly on that here, though, I think.

Thanks, yes you can use frozen blueberries - I would recommend you defrost them first as otherwise they will both potentially add extra liquid in to the curd as it cooks and stop it cooking evenly since they'll be cold.

Thanks, I agree it definitely needs to be experimented with!

Agree, we love blueberries as well - enjoy!

Enjoy! It's really not difficult to make and tastes delicious.

Thanks, it's great on toast and much more - enjoy!

Thanks, I agree blueberries definitely have that summertime feel!

Hope you enjoy! They really are so tasty and easy too.