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Blueberry Lemon Curd

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.

Homemade Blueberry Lemon Curd | www.honeyandbirch.com | Perfect for scones, crepes and desserts!

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.

Homemade Blueberry Lemon Curd | www.honeyandbirch.com | Perfect for scones, crepes and desserts!

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.

Homemade Blueberry Lemon Curd | www.honeyandbirch.com | Perfect for scones, crepes and desserts!

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!

Homemade Blueberry Lemon Curd | www.honeyandbirch.com | Perfect for scones, crepes and desserts!Homemade Blueberry Lemon Curd | www.honeyandbirch.com | Perfect for scones, crepes and desserts!

Homemade Blueberry Lemon Curd | www.honeyandbirch.com | Perfect for scones, crepes and desserts!

Homemade Blueberry Lemon Curd

Cook Time: 40 minutes
Total Time: 40 minutes

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.

Ingredients

  • 3 cups of blueberries
  • 1 cup lemon juice plus 1/8 cup lemon juice
  • 1 1/2 cup white sugar
  • 2 large eggs, beaten
  • 1 cup butter

Instructions

  1. 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.
  2. 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.
  3. Transfer to a jar, cover immediately and put in the refrigerator. Allow to set before using.

Notes

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

Homemade Blueberry Lemon Curd | www.honeyandbirch.com | Perfect for scones, crepes and desserts!


For more curd recipes, check out my recipe for apple curd!

Spice Cake with Apple Curd and Cinnamon Marsacapone Frosting | Honey and Birch

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michelle draper

Thursday 14th of November 2019

i'm getting ready to make this and was wondering about fresh lemon juice vs bottle? input?

Jenny

Friday 15th of November 2019

Hi Michelle, I'm honestly not sure. I have never made it with bottled lemon juice. I'm sorry I can't be of more assistance.

Lenora

Thursday 31st of January 2019

I’ve made lemon curd without any problem with it thickening, so I thought I’d try your blueberry lemon. I could not get it to thicken. Added two more egg yolks as website suggested and still no luck. It tastes wonderful but looks more like a watery gravy. Don’t know what I did wrong. Any suggestions?

Jenny

Saturday 2nd of February 2019

Hi Lenora. I have had this happen when making curd - usually, stirring it well and then putting it in the freezer for an hour or two helps it set and thicken.

Colleen

Wednesday 10th of October 2018

This was so good! My dad came to visit when I made this and I had to send him home with a jar. I don't think I could have filled a cake with it, but probably cupcakes. I used mine as a topping for waffles and pancakes. Such a great way to liven up a frozen waffle!

Jenny

Thursday 11th of October 2018

That's awesome Colleen!! I'm so glad you enjoyed it as much as I do!

Melissa

Saturday 28th of January 2017

Hi - I found this recipe on Pinterest, but I'm only seeing question marks instead of numbers for the lemon juice and butter - "? cup lemon juice plus ? cup lemon juice" and "? cup butter" Can you fix it please? I'd really like to try this.

Jenny

Sunday 29th of January 2017

Hi Melissa, thank you for letting me know. I have updated the recipe with the measurements.

Anne

Saturday 10th of January 2015

What a wonderful idea! I can totally see that in tarts, over waffles, pretty much all over the place...

Jenny B

Saturday 10th of January 2015

Thanks Anne! I think I may even make another batch this week :)