Go Back
Blueberry curd in two small jars surrounded by blueberries
Print Recipe
5 from 1 vote

Blueberry Curd

This blueberry curd is creamy, fruity and tastes just like blueberries. It's perfect for breakfast (biscuits anyone?) or as a topping for ice cream.
Prep Time15 mins
Cook Time20 mins
Chilling Time3 hrs 30 mins
Total Time4 hrs 5 mins
Course: Dessert
Cuisine: English
Servings: 2 cups
Calories: 908kcal


  • 3 Quart Saucepan
  • Medium-sized heatproof bowl
  • Whisk
  • Fine-mesh strainer


  • 2 cups (284 grams) fresh blueberries
  • 4 tablespoons fresh squeezed lemon juice
  • 1 cup (150 grams) white sugar
  • 2 (100 grams) whole eggs
  • 4 (80 grams) egg yolks
  • 5 tablespoons (65 grams) unsalted butter, cut into 6 pieces


  • Wash and dry the blueberries. Process them in a food processor. Pour the pureed berries into a 3-quart saucepan and add 2 tablespoons of lemon juice and 1/2 cup of sugar. Cook the berries over medium heat until the puree turns dark purple, and it has started to thicken, 10 minutes.
  • Strain the mixture into a medium-sized bowl through a fine mesh strainer to remove the blueberry skins. You should have about 1 cup of blueberry puree.
 Let the puree cool until it is just barely warm. While the puree is cooling clean the saucepan you cooked the berries in.
  • Pour the blueberry puree back into the saucepan. Clean the bowl and use it for the finished curd. Add the remaining lemon juice. Add the remaining sugar 2 tablespoons at a time. Whisk and taste after each addition until the desired sweetness is reached. The puree should still be a little tart.
  • Place a medium bowl with a fine-mesh strainer next to the stove. Add the whole eggs, and egg yolks to the saucepan and whisk to thoroughly combine. Place the pan over medium-low heat and whisk constantly, until the mixture is slightly thickened and registers 190°F.
  • Remove the pan from the heat and whisk in the butter one tablespoon at a time, only adding the next pat of butter when the previous is thoroughly incorporated.
  • Strain curd through the strainer into the bowl. Press a piece of plastic wrap directly onto surface of curd and refrigerate for at least 3 hours. The curd can be refrigerated for up to two weeks.


The sweetness of fresh blueberries can vary so you may need more or less sugar than the recipe calls for.  Don't use more the 1-1/4 cups of sugar if adding additional sugar. 


Calories: 908kcal | Carbohydrates: 125g | Protein: 13g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 630mg | Sodium: 86mg | Potassium: 255mg | Fiber: 4g | Sugar: 116g | Vitamin A: 1713IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 2mg