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!
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 Butterand 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.
Notes
If for some annoying reason your curd decides to break/split during the thickening process, you can simply blend it again before storing and it will come back together as a smooth curd.