Blueberry curd, like creamy pudding you can put on scones and more.
Have I mentioned lately how blueberries are my absolute favorite?
They are, and I’m so glad that they are in abundance,
years ago they were more difficult to find.
Except where I grew up, we would go to a local place that had acres and acres of blueberries,
We would buy 5 pound boxes of blueberries and oh what yummy things my mom would make with them.
I have thought about blueberry curd for some time now and can’t believe I haven’t made it sooner.
I’ve made many types of curd,
but today well today it’s all about the BLUEBERRY!
This magically delicious little fruit releases a really pretty PINK color.
The skin is the blue part, but the juice is a super pretty hot pink-reddish color. I love making Blueberry Basil Lemonade, it’s so pretty and makes lemonade so delicious. One look and you will want a cold glass full yourself!
I’m sure you know how much I love scone and these blueberry scones will be posted on my blog real soon, (HERE they are Blueberry Scones)
right after I stop eating the blueberry curd by the spoonful!!!!
Don’t laugh, you will do it too.
It’s that delicious.
try my other fruit curd recipes:
AND give my Margarita Curd a try as well.
- 1 cup fresh blueberries
- 1/2 cup brown sugar (or use granulated sugar)
- 1/2 fresh lime, juiced
- 3 egg yolks
- 4 tablespoons butter
- In medium saucepan mix lime juice, blueberries, and sugar.
- Heat on medium bring to a boil and cook for 2 minutes
- Place a strainer over a bowl and stain and press blueberries until all liquid is in a bowl.
- Mix eggs into blueberry mixture slowly while whisking constantly until it's all combined.
- Return mixture to heat and add in the butter and whisk until it thickens (coats back of a spoon)
- remove from heat and let cool
Be sure not to eat it all by the spoonful, remember I’ll have those blueberry scone recipe posted soon and trust me, you’ll want some blueberry curd to put on them!
If you like this or any other recipe at 
sue/the view from great island says
I WANT THIS, definitely by the spoonful 🙂
Maureen says
Someone mentioned orange curd today and I’d never had that and instantly I thought, I wonder if you could make blueberry curd since blueberries are my favorite. …and here you are. I love this.
Diane says
How funny! I think orange almond curd would be so yummy! We should have a curd party, and serve it with SPOONS 🙂
Alexis @ Upside Down Pear says
Blueberry curd sounds wonderful! Forget syrups for topping pancakes, it’s all about jams and curds, and I love the idea of making a blueberry one! I’m going to have to pick up some jars and start creating my own curds. This one looks absolutely divine and I love your pictures 😀
Diane says
Yep, curds and jams all the way 🙂
Janet says
Wow!!! It is every bit as good as I hoped it would be!! Thanks!!
Meredith says
I was wondering, what size jar this recipe would fill?
Diane says
I didn’t measure it out before eating it and putting the rest in a jar. My best guess is between 8-10 oz. I do make it often and will update the info when I make it again.
Karen says
Will this freeze well?
Diane says
I hear curds freeze well. Just leave some space for expansion as all liquid items swell some when frozen, then thaw completely and serve (I’ve read that curds can be frozen up to a year) I myself haven’t had much reason to freeze any as it gets devoured fairly quickly and lasts over a week in the fridge.
Carly Green says
This is so good! Made to go between layers of a lemon cake for Easter tomorrow.😊 It’s hard to not find any reason to just eat it all now, though! Lol