Blueberry Curd
Indulge in the luscious sweetness of homemade blueberry curd, a silky, fruit-forward spread bursting with vibrant flavor. Made with fresh, juicy blueberries, tangy lemon juice, and creamy butter, this recipe strikes the perfect balance between sweet and tart. Featuring a short cooking time of just 15 minutes, this curd is delightfully smooth thanks to the use of fine-mesh sieves that ensure a velvety texture. Perfect as a topping for scones, pancakes, or yogurt, or as a dreamy filling for cakes and tarts, this blueberry curd is a versatile treat that will elevate your dessert game. With its jewel-toned hue and fresh ingredients, this is a must-make for any fruit curd enthusiast!
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Recipe Information
Ingredients
- 200 grams Fresh blueberries
- 100 grams Granulated sugar
- 60 grams Unsalted butter
- 2 pieces Large eggs
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 pinch Salt
Instructions
In a medium saucepan, combine the fresh blueberries and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries break down and release their juices.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a bowl, pressing the solids with a spoon to extract as much juice as possible. Discard the solids.
Return the strained blueberry juice to the saucepan. Add the granulated sugar, unsalted butter, lemon zest, and a pinch of salt. Place the pan over low heat and stir until the butter is fully melted.
In a separate small bowl, whisk the two large eggs until smooth and uniform.
Slowly pour the beaten eggs into the saucepan, whisking constantly to prevent curdling. Continue cooking over low heat, stirring constantly with a silicone spatula, until the curd thickens enough to coat the back of the spatula. This takes approximately 10 minutes.
Once the curd has thickened, immediately remove it from the heat and strain it again through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
The blueberry curd can be stored in an airtight container in the refrigerator for up to 1 week. Enjoy it as a spread, filling, or topping!
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 121.1 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
