Take the idea of blueberry jam, cross it with custard, you end up with a delicious blueberry Curd! This recipe is easy to make, & delicious on biscuits!
Originally published October 13, 2021, Updated on 4/18/2023
Blueberries need different handling, and they also have a FAR lower acid level than fresh lemon juice does.
You need enough acid to react with the proteins in the egg yolks, to ensure a nice, thick product. Without that, you end up with a runny curd.
Generally speaking, blueberry curd means either accepting a runnier curd, or supplementing the blueberries with some lemon juice.
Two problems:
1. The blueberry flavour is diluted with the flavour from the lemon. I want a blueberry curd, not a blueberry lemon curd!
2. The acid that the lemon juice brings is diluted with the blueberry pulp ... so it still doesn't set up quite as thick as lemon curd. Using extra egg yolks to thicken it would result in more dilution of the blueberry flavor.
... and it worked perfectly.
This blueberry curd recipe is one of 12 homemade curd recipes that resulted from that epiphany - a sweet treat with great blueberry flavor and a beautiful purple color!
This is still a super easy recipe to make - much like traditional lemon curd.
Like lemon curd, it also requires some specifics with regards to ingredients, equipment, and technique... so let's get to it!
Uses for Blueberry Curd
Beyond a “just eat it with a spoon, straight from the jar”, there are many, many different uses for this delicious curd!
Here are a few ideas for you:
- On the breakfast table. Spread it on toast, Biscuits, scones, etc. Spoon it over waffles or pancakes (especially good when topped with berries!), or add some to a fruit smoothie. (Blueberry + banana makes for a great breakfast smoothie!)
- As a filling for baked goods. Fill Macarons, Cream Puffs or Profiteroles, pre-baked tart shells, coconut macaroon cups, or layered cakes* with this pretty fruit curd.
- Blueberry curd is also a great option for Butterfly Cupcakes, either instead of or in addition to frosting. When “in addition to”, I’ll spoon some curd in the cavity, then pipe frosting over it.
- Use as a topping for Pavlova. I like to do the layer of whipped cream, then the curd, and finally the fruit topping. You can even mix some into the whipped cream to flavour it.
Alternately, it’s great as an offering on a Pavlova Dessert Board, and adds some amazing color to the spread!
- We like to drizzle it over Greek yogurt that’s been topped with my Porter’s Yogurt and Ice Cream Topping.
- You can also make layered parfaits with curd and yogurt, or curd and cottage cheese.
* When filling layered cakes with curd, it’s best to pipe a ring of frosting around the outer perimeter of the layer being filled, then fill the inside of that border with the curd.
This gives some stability to the filling layer, and will prevent the curd from oozing out.
Tips for Making Blueberry Curd
Blueberry Curd Ingredients
Most of the ingredients are super simple: Fresh blueberries, sugar, large eggs, and butter. A few notes:
1. You can use fresh fruit or frozen blueberries for this. When using fresh berries... the riper, the better!
2. Use basic white granulated sugar for the best taste.
3. Also, for the results, use nice fresh eggs. I don’t use whole eggs - so you’ll find yourself with leftover egg whites.
I like to use them to make Swiss Meringue Buttercream, Meringue Cookies or Pavlova.
One last ingredient, the one that’s key to making a great blueberry curd?
Citric acid.
We initially started buying citric acid for use with our Homebrewed Ciders and Wines (along with Acid Blend), but over the years, we've been using it a lot more in our kitchen.
You can find it used in such things like my replica Beep Drink, as part of the fun rim on my Fuzzy Peach Candy Cocktail, and as part of my Wine Slush Mix - always a favourite for gifting!
A small amount of citric acid is the “secret” ingredient to providing enough acid for the curd to set up, without diluting the flavour of the curd.
Finally - as an optional ingredient - I like to use a little food colouring.
This curd can turn out pretty pale - and more pink than blue! I like giving it a little bit of help in the colour department!
Blueberry Curd Equipment
You don’t need a ton of equipment to make curd, but each piece you do need is important. Here’s the rundown:
Mini Food Processor
I run the berries through my Mini Food Processor before getting started.
Before cooking the blueberry curd, you’ll want to press them through a Fine Mesh Wire Strainer.
This gets all the bits of skin out of the blueberry pulp, allowing for a nice smooth final product.
I tend to stir/scrape the mixture against the wire, with a silicone spatula.
Heavy Bottomed Pot OR Double Boiler
Personally, I prefer using a heavy bottomed pot, but a double boiler is the traditional way to do this... more on that in a bit!
A Silicone Whisk
Yes, wire whisks are great in general... but they can react with the acid in your blueberry curd, and make it taste metallic.
I like to avoid that whole thing, and just use a silicone whisk.
When making curd, I use the smallest whisk in my Set of 3 Silicone Whisks.
I just find that the smaller one is best to keep everything moving, and prevent clumps.
That said, any brand of silicone whisk should do just fine.
A Thermometer
For both proper thickening AND food safety reasons, I like to use a thermometer when making fruit curds.
You can use any thermometer that will accurate read a temperature of 165 F.
Personally, I like to use a Infrared Cooking Thermometer. It's quick, easy, and no-mess!
Cooking Technique
While you’re “supposed” to cook this over a double boiler - and I did in the photos - I’ll be honest... I never do.
I like to cook my blueberry curd over low, direct heat. I whisk it constantly, and it’s ready in just minutes - so much less fussy.
If you’re not cooking it over higher heat and you keep an eye on it / keep whisking, you’re not going to end up with clumps.
I like to use a small saucepan with a heavy bottom, for the best heat distribution.
You’ll find that when you start out, there will be a lot of foaming. As you approach the right temperature, that foaming will subside - that’s when you should really start keeping an eye on the temperature, to avoid overcooking it.
Finally, just know that the curd will thicken more as it cools, so don’t be so worried if it’s not as thick as you’d like.
If you followed the recipe, did the back of the spoon trick (more on that later), and your curd reached 165F, it’ll thicken!
How Long Does Blueberry Curd Last?
Depending on who you ask, homemade blueberry curd will last up to a month or two in the fridge. (ALWAYS refrigerate your curd!)
Personally, I find it’s best to use it up within 2 weeks, for the best flavour.
Can I Freeze Blueberry Curd?
Yes! It’ll keep for about 6 months in the freezer, and you can freeze it right in a canning jar.
Freeze your curd as fresh as possible - ie, don’t wait til it’s about to go bad.
When you want to use it, let it defrost in the fridge for a day or two before use.
Once the blueberry curd is thawed, you’ll want to use it within a week or two.
How to Make Blueberry Curd
The full recipe follows - in the recipe card at the end of this post - but let's start with the pictorial overview!
In a small food processor, blitz together blueberries and water.
Press blueberry mixture through a wire strainer, discarding the blueberry skin solids left behind. Set pulp aside.
In a small pot, whisk together egg yolks, large egg, and sugar until well combined.
Add the blueberry juice / pulp and the citric acid, whisk until well combined.
It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon.
Once the mixture is thick/hot enough, transfer to a heatproof bowl. Add the pieces of butter, whisking until well incorporated.
Note: For an extra smooth texture, you can press the curd through the wire mesh strainer again - I generally don’t bother.
Note: If there’s a lot of head space in the container, I like to place a piece of plastic wrap right on top of the curd, to avoid it forming a skin.
More Fruit Curd Recipes
Looking for more fun fruit curd recipes to dress up your breakfasts, brunches, or desserts? I've got you covered with a BUNCH of homemade curd recipes!
Blackcurrant Curd
Cranberry Curd
Grape Curd
Grapefruit Curd
Kiwi Curd
Lemon Curd
Lime Curd
Mango Curd
Orange Curd
Passionfruit Curd
Raspberry Curd
Sugar Free Lemon Curd
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Blueberry Curd
Equipment
- Mini Food Processor
- Wire Mesh Strainer
- Silicone Whisk
- Infrared Surface Thermometer
Ingredients
- 1 cup Blueberries Fresh or frozen & thawed
- 2 tablespoon Water
- ¾ cup Granulated Sugar
- 3 Large Egg Yolks
- 1 Large Egg
- 1 teaspoon Citric Acid
- 6 tablespoon Salted Butter Chilled and cut into pieces.
- Blue or Purple food colouring Optional
Instructions
- In a small food processor, blitz together blueberries and water.
- Press blueberry pulp through a wire strainer, discarding the solids left behind. Set pulp aside.
- In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the blueberry pulp and the citric acid, whisk until well combined.
- Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.
- Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
- Once all of the butter has melted in and been fully incorporated into the curd, tint blue or purple with food colouring, if desired (We added just a small amount of purple, hence the pale colour!)
- Transfer blueberry curd to your storage container and chill for at least 1 hour before use.
Notes
Nutrition
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