Blueberry curd is a beautifully bright variation on lemon curd that's a wonderful way to brighten up your toast. It's easy to make, and with a gentle blueberry and citrus flavor, it's a great change from jam.
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Lemon curd is something I grew up with as it's relatively common in the UK. I think my mum quite liked making it too, and I have to say there's something slightly therapeutic about stirring it as the butter melts and the curd starts to thicken.
The biggest reason, though, of course is that it tastes delicious. Fruit curds are a wonderful blend of typically citrus fruit with an egg and butter base to make a wonderfully smooth, rich and creamy spread.
Lemon curd is a big favorite, with its wonderful gently-sweet citrus flavor. It helps that I'm a big fan of lemon in particular, whether with savory dishes or sweet.
I've seen a few variations on the theme and felt blueberry was just too pretty to pass up.
Making this does involve an extra step compared to the regular lemon (or other citrus) version, but the result is both such a fantastic color and tasty. I for one think it's worth the little extra effort.
Steps to make blueberry curd
- Put the blueberries in a small saucepan with the lemon juice and bring to a simmer. Cook around 5 minutes until blueberries pop.
- Strain to give a blueberry-lemon puree and let it cool slightly.
- Whisk the egg and egg yolk. Add the sugar and blueberry-lemon puree. Whisk until well mixed.
- Put the blueberry-egg mixture over a water bath (bain Marie), add the butter in cubes and warm.
- Cook gently, stirring, so the butter melts and curd thickens.
- Once it is thick enough to coat the back of the spoon, remove from heat and transfer to jar(s).
See the video to walk you through it
I'll be honest, I'm not sure the blueberries add a massive amount of flavor, but I do think they come through slightly. And either way, there's no doubt this blueberry curd is both an amazing color and delicious.
This blueberry curd is perfect on toast, scones or whatever else might need brightened up. Try and enjoy!
Try these other jams and ways to top your toast:
Or try these savory options:
- Basil ricotta toast
- Golden beet and avocado toast
- Plus get more ideas in the snack recipes archives.
Blueberry curd
Ingredients
- 1 cup blueberries
- ¼ cup lemon juice (¼ cup is approx 1 lemon)
- 1 egg
- 1 egg yolk
- 1 lemon zest ie from 1 lemon
- ¼ cup sugar or a little less if you prefer
- 2 tablespoon unsalted butter cut into small chunks
Instructions
- Put the blueberries and lemon juice in a pan and bring to a simmer. Simmer gently for around 5 minutes until the blueberries pop, then remove from heat and press through a fine strainer/sieve. Set aside to cool slightly.
- Beat together the egg and egg yolk in a small bowl. Add the sugar and whisk until bright then add the lemon blueberry mixture and lemon zest and mix. Add the chunks of butter.
- Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan. Stir regularly as the butter melts then constantly as the mixture starts to thicken.
- It's ready when thick enough to stick to the back of a spoon, around 5 minutes. Transfer to sterile jar or other sealable container and either seal when warm or cover the top with cling wrap/film to save it developing a skin. Store in the fridge until needed.
Video
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other blueberry recipes:
Breakfast
- Blueberry Liege Waffles by A Kitchen Hoor's Adventures
- Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
- Glazed Blueberry Donut Muffins by Sweet Beginnings
Drinks
- Blueberry Basil Bourbon Smash by Cookaholic Wife
- Blueberry Bubble Tea by Our Good Life
Savory
- Blueberry Bison Chili by Savory Moments
- Blueberry Romaine Salad by Jolene's Recipe Journal
- Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
- Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm
- Roasted Blueberry French Toast Crostini by Daily Dish Recipes
Sweet
- Blueberry Cardamom Crisp by Crumb Top Baking
- Blueberry Cheesecake Ice Cream by Cooking For My Soul
- Vegan Blueberry Orange Layer Cake by The Baking Fairy
- Blueberry Peach Oatmeal Bars by The Beard and The Baker
- Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
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Aimee Walters
Would this be thick enough to fill lemon cupcakes?
Caroline's Cooking
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.
Sandra L Irick
Tastes delicious but my curd never firmed. Not sure where I went wrong.
Caroline's Cooking
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.
Lily
I'm thinking about making a lemon and blueberry cake, do you think this would be good to go between the layers. If so do you think frosting would still pair good with this, or just leave it byt it's self?
Caroline's Cooking
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!
Wynne
Looking forward to trying this--I just made lemon curd today for the first time and want to try blueberry next. Blueberries are such a mild fruit; I was wondering how you'd manage it. I appreciate that you were honest about their flavor. I usually put some allspice with blueberries, to bring out their soft spicy note.
Caroline's Cooking
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.
Maddie
This looks great! I am making a layer cheesecake that I want to put it in. Can I use frozen blueberries?
Caroline's Cooking
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.
Colleen - Faith, Hope, Love, & Luck
Oh the uses I could find for this sweetness!
Caroline's Cooking
Thanks, I agree it definitely needs to be experimented with!
Tisha
I could eat anything blueberry I have to try this!!
Caroline's Cooking
Agree, we love blueberries as well - enjoy!
Heidy L. McCallum
I have never had blueberry curd but after seeing this blog post I am totally looking forward to making and trying it.
Caroline's Cooking
Enjoy! It's really not difficult to make and tastes delicious.
Beth Pierce
What a quick and easy recipe! This will pair perfectly with my breakfast tomorrow; a great way to start my day!
Caroline's Cooking
Thanks, it's great on toast and much more - enjoy!
Noelle
I love this flavor! Blueberry is always a summertime favorite, thank you 🙂
Caroline's Cooking
Thanks, I agree blueberries definitely have that summertime feel!
Wendy Klik
I have never made a curd but that is all going to change now.
Caroline's Cooking
Hope you enjoy! They really are so tasty and easy too.