Blueberry lemon curd is the perfect addition to brunch! Add it to your french toast, crepes or even desserts! My favorite way to use it is as the center of a cupcake.
I don’t really know where I got the idea to transform traditional lemon curd by adding blueberries to the curd itself, but I’m really glad that I tried it out.
I’ve seen countless desserts that top lemon curd with berries of some sort, so I thought – why not?
I had really great success with making apple curd – I think that the key to making curd with other flavors is keeping the lemon. You need the citrus to make it curd? Not sure but – no joke – this stuff is amazing. I want to eat it by the spoonful.
It is seriously hard to stop myself.
Instead of eating blueberry lemon curd by the spoonful, I am topping french toast with it – stuffing crepes with it – using it to fill pies.
And enjoying every. single. bite.
I definitely go back for seconds too.
I have a number of recipes using lemon curd that would be awesome with a blueberry lemon curd substitution.
I have an amazing chocolate cupcake recipe that has grapefruit curd in the middle. Bam. Blueberry and lemon would be delicious as a sub.
My lemon poppy seed muffins use lemon curd too – switch it up!
These white cupcakes also have a lemon curd center. I think they need a little blueberry addition.
And if you want to see a recipe that already uses this curd, check out my blueberry lemon bars.
Making curd is a little easier than it sounds so I think you should try it out, of course. Patience, and a good kitchen timer (affiliate link) are really all you need to make this dessert-y condiment work.
I would love to see what else you use this curd for. Let me know in the comments!
- 3 cups of blueberries
- 1 cup lemon juice plus ⅛ cup lemon juice
- 1 ½ cup white sugar
- 2 large eggs, beaten
- 1 cup butter
- In a saucepan over medium heat, combine the blueberries and lemon juice. Bring to a simmer and cook for 25-30 minutes, or until the blueberries are very soft. Remove from heat.
- Using a hand blender, puree the blueberries and push them through a fine mesh strainer into a clean saucepan. Add the sugar, eggs and butter to the blueberries and cook over low heat until the mixture thickens (about 10 minutes.) The temperature should be just below a boil.
- Transfer to a jar, cover immediately and put in the refrigerator. Allow to set before using.
If the mixture does not thicken over low heat, put in the freezer for one hour and then put it in the refrigerator.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 72mgSodium: 140mgCarbohydrates: 32gFiber: 1gSugar: 29gProtein: 2g