Easy Blueberry Curd Spread (Printer-Friendly)
Smooth blueberry curd spread with lemon and butter, perfect for toast or pastries. Enjoy fresh berry flavor anytime.
# What You’ll Need to Cook:
→ Base
01 -
250 g fresh or frozen blueberries
02 -
Zest of 1 lemon
03 -
60 ml freshly squeezed lemon juice
→ Custard
04 -
2 large whole eggs
05 -
2 large egg yolks
06 -
200 g granulated sugar
07 -
113 g unsalted butter, cubed
08 -
Pinch of fine sea salt
# Steps to Prepare:
01 -
In a medium saucepan over medium heat, combine blueberries and lemon juice. Stir and cook until the berries burst and release their juice, approximately 5–7 minutes.
02 -
Pass the cooked blueberry mixture through a fine-mesh sieve into a bowl, pressing firmly to extract as much liquid as possible. Stir in lemon zest and set aside.
03 -
In a heatproof bowl, whisk whole eggs, egg yolks, and granulated sugar together until the mixture is smooth and well combined.
04 -
Gradually whisk the blueberry-lemon juice blend into the egg mixture until fully incorporated.
05 -
Set the bowl over a pot of simmering water, ensuring the base does not touch the water. Add a pinch of fine sea salt. Stir constantly with a wooden spoon or heat-resistant spatula until the curd thickens and coats the back of the utensil, about 10–15 minutes.
06 -
Remove the bowl from heat. Add the butter cubes one at a time, stirring thoroughly after each addition until smooth.
07 -
Strain the curd through a clean fine-mesh sieve into a storage container or jar for a silky finish. Let cool to room temperature, then transfer to an airtight container. Place plastic wrap directly on the surface to prevent a skin from forming and refrigerate.
# Extra Cooking Tips:
01 -
For dairy-free preparation, substitute the butter with a plant-based alternative without compromising texture.
02 -
Blueberry curd may be stored refrigerated for up to one week or frozen for up to three months.
03 -
If the curd does not thicken adequately, lengthen the cooking time while maintaining gentle heat to avoid scrambling.
04 -
Both fresh and frozen blueberries yield excellent results; thawing is not required for frozen fruit.