June 22, 2023

Blueberry Curd

Blueberry curd, a delicious spread made by cooking blueberries with sugar, eggs, and butter. The process involves heating the blueberries and sugar until they release their juices, straining the mixture, and then adding eggs and butter for a thick and creamy texture. Blueberry curd offers a great combination of sweet and tangy flavors. It is a all-around treat, enjoyed on toast, used as a filling in cakes and pastries, or simply savored on its own. Additionally, blueberries are rich in antioxidants and vitamins, adding a nutritious element to this tasty treat. Overall, this dessert is a delightful and healthy option for anyone looking to satisfy their sweet tooth with a burst of fruity flavor.

This dessert of course pairs well with a buttered bisquit as in the picture, spread it over toast. I also use it in other recipes such as in Vanilla Pudding, and Banana Pudding. I have put this a charcuterie board with Wheat Thins and other crackers. It is so versitile

I really hope you download this recipe and give it a try. And if you do please let me know how it turned out for you. And as always should you have questions please comment below. I am always happy to answer any questions you may have.

Blueberry Curd

It's an all-around treat, enjoyed on toast, used as a filling in cakes and pastries, or simply savored on its own. Additionally, blueberries are rich in antioxidants and vitamins, adding a nutritious element to this tasty treat.

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Prep Time 5

Cook Time 20

Resting Time 30

Total Time 55

Course Dessert

Cuisine American

Ingredients

1 pint 2 cups blueberries
2 teaspoons lemon zest
1/2 cup fresh lemon juice
3/4 cup granulated sugar
6 egg yolks
6 tablespoons unsalted butter divided into 6

Instructions

Place the blueberries, lemon juice and lemon zest in a saucepan and heat over medium heat until simmering.
Cook for 5-7 minutes, until blueberries have softened and start popping.
Remove from heat and strain through a mesh strainer or sieve into a bowl, pressing the mixture firmly to the sides to extract all the juice and pulp from the blueberries. (Don’t forget to scrape the bottom of the strainer into the bowl as well).
Add the blueberry mixture and sugar back to the saucepan and heat over medium low heat until sugar has fully dissolved and is no longer grainy.
Remove from heat and let cool slightly.
Beat the egg yolks in a bowl.
Temper the egg yolks by adding a couple tablespoons of the blueberry mixture to the egg yolks while whisking quickly to avoid cooking the yolks.
Add a couple more tablespoons and keep doing the same. Once the egg yolk mixture has been slowly warmed, whisk it into the saucepan with the rest of the blueberry mixture.
Heat the mixture over medium heat until it just starts to simmer.
Whisk in the butter, one tablespoon at a time, letting it melt before adding the next tablespoon.
Remove from heat and pour into a heatproof bowl. Cover with plastic wrap and let it cool at room temperature for 30 minutes.
Pour into a glass jar or covered container and store in the fridge for up to 2 weeks.

Notes

1. Add additional lemon zest or juice for added lemon flavor.
2. Do not pour the hot mixture right into the egg yolks – they need to be tempered first. If not, the eggs will end up cooking.
3. Whisking the blueberry curd constantly while it cooks prevents the eggs from cooking and results in a perfectly creamy texture.
4. If your curd doesn’t seem thick enough after cooking it, that’s okay. It will continue to thicken as it cools.

Recipe by Danielle Wolter

Keyword Blueberry, Dessert, Recipe

Why blueberries are considered a Super Food.

For more Dessert Ideas from my website follow this link: https://darlenestable.com/category/cake-dessert