This bright purple Blueberry Curd is an instant crowd-pleaser. Serve it with anything and everything breakfast-related, or use it to elevate desserts.
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Do you know how to instantly elevate your brunch game? Add homemade jams and preserves to the mix. To be honest, 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 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. So, if you keep blueberries in the freezer, you’ll always be a few hours away from a delicious homemade treat.
Slather this Blueberry Curd on anything and everything: crêpes, pancakes, scones, croissants, buttered toast, English muffins, and gelato are all excellent vehicles to enjoy this curd. You can also use it 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, or add it to a trifle for a spectacular result. The possibilities are endless—really!
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Author: Marie Asselin
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