Blueberry Curd
This colorful Blueberry Curd is a delicious conversation starter. A striking breakfast and brunch condiment, it also elevates tea time and desserts!
Servings 1 jar (about 1½ cups/375 ml)
Ingredients
- 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.