Blueberry Curd //

Blueberry Curd




Yield 1 1/2 cups

This bright purple Blueberry Curd is an instant crowd pleaser. Serve it with anything and everything breakfast related, or use it to elevate desserts.




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, lightly mashing the blueberries using a wooden spoon. Transfer the mixture to a blender and puree until smooth. Strain and discard the solids. Measure 3/4 cup (175 ml) of blueberry juice (keep the remaining juice, if any, to add to a smoothie or your morning cereal). Return the blueberry juice to the saucepan, stir in the sugar, and set over medium heat. Simmer until the sugar is dissolved, about 3 minutes. Turn the heat off.

Whisk the eggs in a medium bowl. Very slowly pour the blueberry mixture into the eggs, whisking constantly to warm up the eggs. Scrape the 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 from the heat. Whisk in the butter. Transfer to a glass jar. Let cool completely, then refrigerate for at least 2 hours.


The blueberry curd will keep in an airtight jar in the refrigerator for up to 1 week.

Recipe Credit: Marie Asselin,

Recipe by Food Nouveau at