This colorful Blueberry Curd is a delicious conversation starter. A striking breakfast and brunch condiment, it also elevates tea time and desserts!

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Do you want to know how to elevate your brunch game instantly? Add homemade jams and preserves to the mix. I don’t like to rush and fuss in the kitchen early in the day, so serving buttery croissants and fresh bread with an array of sweet condiments that I’ve prepared in advance is actually my favorite way to brunch.

This striking Blueberry Curd is guaranteed to wow your guests—I mean, look at that color! Get ready to whip up several batches because one jar goes out in a flash. The good news is that the curd comes together pretty quickly, and you can make it with both fresh and frozen blueberry. Yep, you got that right: you can enjoy this elegant, fruity condiment year-round!

I strongly encourage you blueberry curd on anything and everything: crêpes, waffles, pancakes, croissants, buttered toast, and English muffins are all excellent vehicles for you to make the most out of this curd.

You can also use blueberry to enhance desserts: spoon it over gelato or yogurt, serve it with angel food cake along with fresh berries and whipped cream, fill up a baked pie crust and top it with toasted meringue, add it to a trifle for a spectacular result, or serve it alongside scones at tea time. The possibilities are endless—really!

Helpful Tips for Making Blueberry Curd

Use Fresh or Frozen Blueberries, Wild or Regular Varieties—Whichever You Have on Hand Works

You can use any blueberry variety you can find—even frozen ones. The intensity of the flavor in this blueberry curd is especially stunning if you use wild blueberries: their petite size delivers an incredible aroma and a bright purple color to the frozen treat.

Plan Ahead

To enjoy this blueberry curd at its best, you should make it at least a day ahead of time. The curd comes together pretty quickly, but it does need to cool completely to reach its ideal texture and flavor. After making blueberry curd, transfer it to glass jars, seal, let cool to room temperature, then refrigerate overnight. Blueberry curd can be refrigerated for up to 1 week. 

Discover Even More Delicious Blueberry Recipes

If you love making desserts with blueberries as much as I do, or have wanted to try it, I’ve gathered 30 fresh blueberry recipes that will allow you to make the most of these sweet little gems. From easy frozen blueberry treats to spectacular blueberry layered cakes, there’s something for every blueberry lover here!

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Blueberry Curd

This colorful Blueberry Curd is a delicious conversation starter. A striking breakfast and brunch condiment, it also elevates tea time and desserts!

Prep Time:15 minutes mins

Cook Time:10 minutes mins

Total Time:25 minutes mins

Servings 1 jar (about 1½ cups/375 ml)

Author Marie Asselin

Ingredients

US Customary / Metric

• 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

• Place the blueberries and lemon juice in a small saucepan and set over medium heat. Bring to a boil, then lower the heat to maintain a low simmer for 5 minutes. Remove from the heat.
• Transfer the mixture to a blender or a food processor and puree until smooth, or use a hand blender to puree the mixture straight into the saucepan. 
• Strain the blueberry juice through a fine-mesh strainer and discard the solids. Measure out ¾ cup (175 ml) of blueberry juice (keep the remaining juice, if any, to add to a smoothie or overnight oats!). Return the blueberry juice to the saucepan, stir in the sugar, and set over medium heat. Cook, stirring, until the sugar is fully dissolved, about 2 minutes. Turn the heat off.
• In a medium bowl, whisk the eggs together. While whisking constantly, slowly pour about ½ cup (125 ml) of the hot blueberry mixture into the eggs. Keep whisking while slowly pour the rest of the hot blueberry mixture into the eggs.
• Return the blueberry mixture back into the saucepan and set over medium-low heat. Simmer, whisking constantly, until the mixture becomes thick like a soft pudding. (Make sure to whisk constantly so the mixture doesn’t stick to the bottom of the pan and burn.)
• Remove the blueberry curd from the heat. Whisk in the butter, then transfer to a glass jar. Let cool completely, then refrigerate overnight.
• SERVING: Spoon blueberry curd over anything and everything: crêpes, waffles, pancakes, scones, croissants, buttered toast, and English muffins. You can also add it to desserts: spoon it over gelato or yogurt, serve it with angel food cake along with fresh berries and whipped cream, fill up a baked pie crust and top it with toasted meringue, or add it to a trifle for a spectacular result. 
• STORAGE: Blueberry curd can be refrigerated for up to 1 week. 
• MAKE IT DAIRY-FREE: Use vegan butter instead of dairy butter to finish up the blueberry curd.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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