Blueberry Curd

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If you’re a fan of lemon curd, you’ll love this Blueberry Curd with fresh blueberries and a pop of tart lemon flavor! It’s bright and vibrant and super easy to make. Use it as a spread or dessert filling!

It’s no secret that I love homemade curd recipes. They taste delicious as a spread on toast or pancakes, or work perfectly as a filling for tarts or cupcakes!

Overhead of a spoonful of blueberry curd.

We’re loving this blueberry curd in place of lemon curd in this mini pavlova recipe or served on top of these cornmeal blueberry pancakes (for a double dose of blueberries)!

You can also eat this homemade blueberry curd by the spoonful right out of the jar! Seriously, it’s just that good!

Once you’ve given this blueberry curd recipe a try, I also highly recommend trying my lime curd recipe or this sous vide lemon curd (if you hate whisking).

Jump to:

Why this recipe works
Ingredients
Step by step instructions
Expert tips
Common questions
Serving options
Recipe
💬 Comments

Why this recipe works

Some people find homemade fruit curd intimidating to make, but this recipe is easier than you think. You need just 5 ingredients and it comes together quickly on the stovetop.
It stores well in the fridge or freezer, so you can make this blueberry curd in advance and have it ready for quick additions to brunch or dessert recipes!
It’s a versatile recipe that can be used like jam to top toast, pancakes or waffles, or it can be used as a filling for a variety of desserts. I’ve included plenty of options at the end of this post!

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Ingredients

You’ll need 1 pint of blueberries for this homemade curd recipe and you can use fresh or frozen.

For a pop of tart flavor, the recipe calls for 2 teaspoons of lemon zest and ½ cup of fresh lemon juice. Please don’t use bottled lemon juice here. It just doesn’t have the same fresh flavor and sometimes has additives.

To balance the tartness of the lemon, you’ll need ¾ cup of granulated sugar for this curd.

The curd requires 6 egg yolks so you’ll need to separate the whites. Check out this tutorial on how to separate eggs. (Use your leftover egg whites in this no-bake chocolate mousse pie).

Lastly, you’ll need 6 tablespoons of unsalted butter. I recommend using unsalted or your curd may taste a little salty. You’ll want to make sure the butter is divided into 6 tablespoons so you can add one tablespoon at a time to the curd.

Step by step instructions

Place the blueberries, lemon juice and lemon zest in a saucepan and heat over medium heat until simmering.

Blueberries and lemon zest in a sauce pan.

Cook for 5-7 minutes, until the 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.

Blueberry mixture being strained in a mesh strainer.

**Don't forget to scrape the bottom of the strainer into the bowl as well.

Blueberry mixture in a glass bowl with a spoon.

Add the blueberry mixture and sugar back to the saucepan and heat over medium low heat until the sugar has fully dissolved and is no longer grainy.

Sugar added to the blueberry mixture in a sauce pan.

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.

Overhead of blueberry curd being whisked in a sauce pan.

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.

Butter being whisked into the blueberry curd.

Remove from heat and pour into a heatproof bowl. Cover with plastic wrap and let it cool at room temperature for 30 minutes.

Overhead of blueberry curd in a glass bowl.

Pour into a glass jar or covered container and store in the fridge for up to 2 weeks.

Expert tips

Add additional lemon zest or juice for added lemon flavor.
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.
Whisking the blueberry curd constantly while it cooks prevents the eggs from cooking and results in a perfectly creamy texture.
If your curd doesn’t seem thick enough after cooking it, that’s okay. It will continue to thicken as it cools.

Overhead of blueberry curd in a bowl with a spoon.

Common questions

Why is my blueberry curd not thickening?

Blueberry curd thickens as it cools, so don’t worry if it doesn’t seem thick enough when you first remove it from the heat. Once cooled, if it still seems too thin, this means it wasn’t cooked long enough. In this case, you can try adding it back to the heat to thicken it.

Why is my blueberry curd too thick?

If your curd is too thick, it usually means you cooked it too long. If this happens, try whisking in additional lemon juice to thin it out.

How long does homemade blueberry curd last?

Blueberry curd will last for up to 2 weeks if stored in an airtight container in the fridge.

Can you use frozen blueberries to make curd?

Absolutely! Just defrost them first and drain any excess liquid.

Can you freeze blueberry curd?

Blueberry curd can be frozen in an airtight, freezer safe container for up to a year. Just thaw in the fridge overnight before using. For convenience, freeze the curd in batches so you can thaw out portions as you need it.

Blueberry curd in a white bowl with lemons in background.

Serving options

Swirl the blueberry curd into yogurt or use it as a topping for ice cream or frozen yogurt.
Use it in place of lemon curd in these mini meringue tarts or lemon chiffon pie.
Instead of jam, spread the blueberry curd on toast, English muffins, scones or these air fryer biscuits.
We love it on top of waffles or pancakes, like these lemon ricotta pancakes.
Serve it with whipped cream on top of pound cake or this air fryer cheesecake.

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Recipe

Blueberry Curd

Blueberry Curd with fresh blueberries and a pop of tart lemon flavor is easy to make and can be used as a spread or dessert filling!

5 from 11 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 20

Resting Time: 30

Total Time: 55

Servings: servings

Calories: 183kcal

Author: Danielle Wolter

Ingredients

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.

Expert Tips:

Add additional lemon zest or juice for added lemon flavor.
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.
Whisking the blueberry curd constantly while it cooks prevents the eggs from cooking and results in a perfectly creamy texture.
If your curd doesn’t seem thick enough after cooking it, that’s okay. It will continue to thicken as it cools.