Best Blueberry Curd Recipe

Blueberry curd is a smooth, luxurious spread that tastes like summertime in a jar! This homemade version bursts with fresh blueberry flavor and has the perfect balance of sweet and tart that’ll make you never want store-bought again.

I first made this during blueberry season when I had way too many berries from a u-pick farm, and it’s become my go-to recipe for using up fresh blueberries. With just 6 simple ingredients and 30 minutes, you’ll have a versatile spread that’s perfect for everything from toast to pavlovas to cheesecake!

Why You’ll Love This Recipe

• Real Blueberry Flavor – Tastes like actual blueberries, not artificial flavoring!
• Surprisingly Easy – No tempering eggs or complicated techniques required.
• Uses Whole Eggs – No leftover egg whites or yolks to deal with!
• Incredibly Versatile – Use it on toast, in desserts, or straight from the jar with a spoon.
• Long Shelf Life – Keeps for 3 weeks in the fridge, perfect for meal prep!

Equipment Needed

• Small saucepan (2-3 quart)
• Fine mesh strainer
• Medium mixing bowl
• Whisk
• Instant-read thermometer (optional but helpful)
• Clean jars or airtight container for storage

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Ingredients You’ll Need

• 9 oz fresh or frozen blueberries (not wild blueberries)
• Zest of 2 lemons (about 1 tablespoon)
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 3/4 cup granulated sugar
• 3 large eggs
• 6 tablespoons unsalted butter, sliced
• Pinch of fine sea salt

Ingredient Notes

• Blueberries: Fresh in-season blueberries are ideal, but frozen work beautifully year-round! Avoid wild blueberries—they’re too small and don’t have enough juice. If fresh berries aren’t in season, frozen is actually better than out-of-season fresh.
• Lemon: Fresh lemon juice and zest are essential! The lemon doesn’t overpower—it actually enhances the blueberry flavor and adds the perfect tartness.
• Eggs: Using whole eggs (not just yolks) eliminates that eggy taste you sometimes get in curds. Plus, no waste!
• Butter: Adds richness and that silky smooth texture. No need to soften it—the heat from the curd will melt it perfectly. For dairy-free, use plant-based butter.
• Sugar: Use regular granulated sugar, not brown sugar or powdered sugar. The amount is calibrated for the perfect sweet-tart balance.

Step-by-Step Instructions

Step 1: Prep the Butter and Sieve

Slice your butter into tablespoon-sized pats and place them in a medium bowl. Set a fine mesh strainer directly over the bowl

Step 2: Cook the Blueberries

In a small saucepan, combine blueberries, lemon zest, and lemon juice. Cook over medium-low heat for about 20 minutes, stirring occasionally, until most blueberries have burst and softened completely, releasing all their beautiful purple juice.

Step 3: Strain the Blueberry Juice

Pour the cooked blueberry mixture through a strainer into a bowl, pressing gently to extract all the juice while removing the skins. You should have about 3/4 cup of gorgeous purple liquid.

Step 4: Add the Eggs

In a separate bowl, whisk the eggs with a pinch of salt until well beaten. Pour the eggs into the saucepan with the blueberry juice and sugar, whisking constantly to combine everything smoothly.

Step 5: Cook the Curd

Place the saucepan over medium-low heat and cook, stirring constantly with your whisk—and I mean constantly! Keep stirring until the mixture thickens and reaches 170°F on an instant-read thermometer (about 8-10 minutes).

Step 6: Strain and Finish

Pour the thickened curd through the strainer directly over your waiting butter. Stir gently until the butter is completely melted and incorporated, and your curd is silky smooth.

Step 7: Chill and Store

Transfer the curd to a clean jar or airtight container. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate. The curd will thicken even more as it chills. It’s ready to use once completely cold, usually after 4 hours.

Pro Tips & Cooking Hacks

• Constant Stirring: Don’t walk away while cooking the curd! Constant stirring prevents scrambled eggs and ensures a smooth texture.
• Juice Yield Varies: Some blueberries are juicier than others. If you don’t get enough juice, cook a few more berries!
• Prevent Skin: Press plastic wrap directly on the curd’s surface while it cools to prevent that annoying skin from forming.
• Double Batch: This freezes well, so consider making a double batch while you’re at it!
• Use the Finest Strainer: The finer your mesh strainer, the smoother your curd will be.

Tips & Variations

Storage: Keep curd in a clean jar or airtight container in the refrigerator for up to 3 weeks. Always use a clean spoon when scooping to prevent contamination. You can also freeze it for up to 3 months—thaw overnight in the fridge before using.

Make It Less Lemony: If you want pure blueberry flavor with less tartness, reduce the lemon to just 2 tablespoons juice and the zest of 1 lemon. The lemon is there to enhance the blueberry and add brightness, but you can definitely dial it back.

Flavor Twists: Add 1 teaspoon dried culinary lavender to the blueberries while cooking for a blueberry-lavender curd. You can also add a pinch of cinnamon or cardamom for a warm spice note, or mix in some raspberries for a mixed berry curd!

Serving Suggestions

Blueberry curd is incredibly versatile! Spread it on morning toast, English muffins, or warm biscuits for breakfast. Swirl it into Greek yogurt or oatmeal for a flavor boost. Use it as a filling for layer cakes, cupcakes, or sandwich cookies—it’s divine between vanilla cake layers!

For desserts, use it to top pavlovas or meringues, fill tart shells, layer in parfaits with whipped cream, or dollop on cheesecake. It’s also fantastic swirled into buttercream frosting or spread between crepe layers. My personal favorite? Straight from the jar with a spoon while standing at the fridge!

Common Mistakes

• Using wild blueberries: They’re too small and don’t release enough juice. Stick with regular cultivated blueberries.
• Not straining the skins: This makes the curd grainy instead of silky smooth. Don’t skip this step!
• Stopping before it thickens: The curd should coat the back of a spoon and hold a line when you run your finger through it.
• Not stirring constantly: This leads to scrambled eggs instead of smooth curd. Keep that whisk moving!

What to Serve With Blueberry Curd

For a beautiful brunch spread, serve blueberry curd alongside fresh scones, croissants, and butter. It pairs wonderfully with cream cheese on bagels or as part of a charcuterie board with soft cheeses like brie or goat cheese. The sweet-tart flavor complements rich, creamy cheeses perfectly!

For dessert applications, it’s stunning layered in trifles with angel food cake and whipped cream, or as a topping for vanilla ice cream or pound cake. During the holidays, I love giving jars of blueberry curd as gifts—just add a pretty ribbon and a tag with serving suggestions!

Frequently Asked Questions

Can I use frozen blueberries?

Absolutely! Frozen blueberries actually work great since they’re flash-frozen at peak ripeness. Just use them straight from the freezer—no need to thaw first.

Why do I need to strain out the skins?

The skins can make your curd grainy and affect the silky smooth texture. Straining ensures that luxurious, spreadable consistency we’re after!

Can I reduce the sugar?

I don’t recommend it. The sugar balances the tartness from the lemon and blueberries, and it’s also important for the curd’s texture and shelf life.

My curd seems thin—what went wrong?

Remember that curd thickens significantly as it cools! If it’s still thin after refrigerating overnight, you may not have cooked it to the full 170°F. Make sure it coats the back of a spoon before removing from heat.

Can I use this in place of jam?

Yes! It’s even more luxurious than jam. Just note that it has a shorter shelf life than jam and must stay refrigerated.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you served your blueberry curd on or what flavor variation you tried!