This quick and easy Blueberry Curd recipe is a fabulous way to use either fresh or frozen blueberries to make a smooth and spreadable treat. This no fuss fruit curd is as delicious spread on toast as it is swirled into yogurt for breakfast or just eaten straight from the jar!
This post may contain affiliate links. Please refer to my Disclosures Page for more details.
Following the resounding success of my Apple & Blueberry Crumble and my new found love of blueberries, developing a blueberry curd recipe was a no brainer.
I am totally obsessed with curd and have at least one variety in my fridge at any one time. They’re so handy to grab as a sweet treat and they’re really versatile. Blueberry is a total winner – I mean, did you see that colour?!
I find that curds are a brilliant way of making the most of yellow sticker discounted fruits and even for using up a glut of homegrown fruit. I’ve now bought a blueberry tree so I’m keeping everything crossed for a good yield.
How to Serve Blueberry Curd
I’ve mentioned how versatile curds are. And you can find lots of serving suggestions in my Fruit Curd Recipes – Hints, Tips & FAQs post. Along with lots of other helpful information.
The most important thing to note is that curd is at its best served at room temperature. It must be kept in the fridge but being fridge cold dulls the temperature. So taking it out a little while before serving is key.
Plus if you are going to serve it with something warm, you don’t want cold curd to make the hot food get cold.
Talking of serving with hot food, I’ve mostly topped Scotch Pancakes and sweet waffles with this curd. It makes a beautiful breakfast or dessert board served fresh fruit and crème fraiche or yoghurt. I also added some blueberry compote for even more of a blueberry kick and variety.
Hints, Tips & Frequently Asked Questions
For more helpful information including ways to serve curds, how best to store them, if they freeze, more about my quick and easy method curd making method and much more info, head over to my fruit curds FAQs post.
Ingredients for Blueberry Curd
I had fresh blueberries to use when making this recipe but it works just as well with frozen blueberries. They are much cheaper if you want to make a large batch and absolutely as good as fresh.
I use salted butter in all of my recipes. If you insist on using unsalted, be sure to add a little salt to the recipe. Salt is essential in sweet dishes to bring out the flavour of the fruit.
Please do not be tempted to use a margarine in the recipe as the curd will not set properly.
Please use white sugar. Using a brown or darker sugar like muscovado will affect the taste and colour of the final curd.
It doesn’t matter if you use regular/granulated or caster/superfine sugar. You should avoid using powdered or icing sugar as the quantity will be off due to how light it is.
This recipe uses whole eggs so there is no waste. It is best to use UK large eggs to get the best set and texture on the curd. You can use medium if you need but the curd might be slightly looser. I would not use XL eggs as I think being more set would be quite unpleasant.
Make it Allergy Friendly
This recipe is free from gluten and nuts.
Dairy Free Blueberry Curd: To make a dairy-free version, you will need to switch the butter for a dairy free butter alternative. You must make sure it is the hard block type and not a softer margarine.
Egg Free Blueberry Curd: Unfortunately eggs are an essential part of making this curd and there is no easy substitute. I would recommend searching for a dedicated egg-free or vegan recipe if needed.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Blueberry Curd Tips
I wouldn’t walk away from the cooking blueberries for more than a few seconds. Unless you are using a very heavy based pan, I find that they can catch quite easily. So standing there and giving them a gentle stir as they cook is preferable.
Once you add the eggs, crack on with the blending sharpish. I’ve never found that the eggs are terribly stressed about joining the warm butter and sugar. But I wouldn’t chance it for too long.
If you do find that the mixture breaks or splits during the final heating and thickening stage, simply give it another blitz with the blender. It should come back together perfectly.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
Pin Quick & Easy Blueberry Curd For Later
Hit one of the share buttons to save this page to your Pinterest boards so you can come back and find it at anytime!
Keep Up to Date
Make sure you SUBSCRIBE to my newsletter and avoid missing out on any of my newest and bonus content. Don’t worry, I promise not to spam you or bombard you too often. Plus you’ll receive a copy of my FREE 7 Day International Meal Plan!
Also please don’t forget to follow me over on my social media channels over at Facebook, Twitter, Instagram and Pinterest. I love to interact with my followers and I’d love you to share my content with your friends too.
More Ways to Use Blueberries
Quick & Easy Blueberry Curd Recipe
- 300 g Blueberries - Fresh or Frozen
- 2 tbsp Water
- 1 tbsp Lemon Juice
- 80 g Salted Butter
- 100 g Sugar
- 2 Eggs - large
- Check the blueberries over and remove and bad ones or bit of stalk. Add to a medium saucepan along with 2 tbsp Water.
- Cook the blueberries over a medium heat until the berries burst and they're soft enough to easily squash with a spatula – around 5 minutes.
- Add 1 tbsp Lemon Juice, 80g Salted Butter and 100g Sugar to the blueberries.
- Continue to stir over the heat until the sugar and butter have melted – around 1 to 2 minutes.
- Pour the mixture into a large jug or blender jug ready to puree. Use a stick blender or regular blender to puree the blueberry mixture until it is as smooth as possible.
- Add 2 Eggs and blend again until everything is incorporated.
- Strain the mixture back into the saucepan. This will remove the remaining pieces of blueberry skin or any rogue pieces of egg.
- Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
- The curd is ready once it coats the back of a spoon or spatula. This should take no more than 8 to 10 minutes. You will know it is ready when it stops getting any thicker.
- Take the curd off the heat and pour into jars or storage containers.