Short Description
A smooth, vibrant curd bursting with tart blueberries and a hint of bright orange—a perfect spread for toast, filling for pastries, or a tangy swirl in yogurt.
Why You’ll Love This Recipe
- Silky texture: Strained through a fine mesh for an irresistibly smooth result.
- Bold flavor: Wild blueberries and orange juice create a fresh, fruity punch.
- Quick and easy: Cooks up in just minutes on the stovetop.
- Versatile: Great as a dessert topping, pastry filling, breakfast spread, or snack mix-in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup granulated sugar
- 2 rounded Tbsp cornstarch
- Pinch kosher salt
- 1 cup milk (or non-dairy alternative for vegan option)
- 3 Tbsp orange juice (no pulp)
- 1½ cups frozen wild blueberries
- 2 Tbsp unsalted butter (or vegan butter)
- ½ tsp pure vanilla extract
Directions
- Combine dry ingredients
- In a medium saucepan, whisk together sugar, cornstarch, and salt until fully blended.
- Add liquids and berries
- Pour in milk and orange juice, whisking until smooth. Stir in frozen blueberries.
- Cook the curd
- Over medium heat, stir frequently and mash berries with the whisk.
- Once the mixture starts bubbling and thickens to pudding consistency (~4–6 minutes), continue whisking even if it appears curdled.
- Finish and strain
- Remove from heat. Whisk in butter and vanilla until smooth and glossy.
- Pour through a mesh strainer over a heatproof bowl to remove skins and lumps, pressing down for a silky texture.
- Chill and set
- Let curd cool to room temperature (~30 minutes), then refrigerate for at least 30 more minutes (up to 1 hour) until thickened.
Servings and Timing
- Yields: About 1½ cups of curd
- Prep Time: ~5 minutes
- Cook Time: 6–8 minutes
- Chill Time: ~1 hour
- Total Time: ~1 hour 15 minutes
Storage/Reheating
- Store in an airtight container in the fridge for up to 3 days; cover the surface with plastic to prevent skin.
- If separated, stir to recombine before serving.
- To warm, microwave in short bursts (5–10 seconds), stirring between intervals until spreadable.
Variations
- Vegan version: Use plant-based milk, vegan butter, and vegan-certified sugar.
- Citrus twist: Add 1 tsp lemon or orange zest for extra brightness.
- Mixed berry curd: Swap half the blueberries with raspberries or strawberries.
- Spiced add-in: Stir in a pinch of cinnamon or ground ginger for warmth.
- Sparkling glaze: Mix with sparkling wine or champagne reduction and drizzle over desserts.
FAQs
1. Can I use fresh blueberries?
Yes—but cook time may be slightly quicker since they break down faster.
2. Why strain the curd?
Straining removes skins and lumps, ensuring a smooth and silky texture.
3. Can I sweeten it less?
Yes—reduce sugar to ⅓ cup, but the curd will be more tart and may be thinner.
4. Why does it look curdled?
Thickening can separate momentarily. Whisking and straining restore the silky consistency.
5. Can I freeze the curd?
Yes—freeze in a sealed container for up to 3 months. Thaw in the fridge and stir well before use.
6. How do I know it’s done cooking?
When the mixture bubbles and coats the whisk—like pudding—it’s ready to stop cooking.
7. Can I use regular blueberries?
Definitely—just note that wild blueberries produce a deeper color and more intense flavor.
8. Is it gluten-free?
Yes—the recipe contains no gluten ingredients.
9. Can I use powdered sugar instead?
No—powdered sugar may not thicken properly due to added cornstarch. Stick to granulated.
10. How deep does it get when chilled?
It firms up to a thick, spreadable consistency—perfect for layering, spreading, or scooping.
Conclusion
This Blueberry Curd is a delightful blend of smooth texture, bright flavor, and homemade charm. Easy to make and endlessly versatile, it’s a delicious way to turn ordinary breakfasts and desserts into something special. Enjoy the vibrant taste in every spoonful!
Print
Blueberry Curd
- Total Time: 1 hour 15 minutes
- Yield: 1½ cups
- Diet: Vegetarian
Description
A silky, vibrant blueberry curd bursting with fresh flavor from wild blueberries and a splash of orange juice—perfect for toast, yogurt, pastries, or desserts.
Ingredients
½ cup granulated sugar
2 rounded Tbsp cornstarch
Pinch kosher salt
1 cup milk (or non-dairy alternative)
3 Tbsp orange juice (no pulp)
1½ cups frozen wild blueberries
2 Tbsp unsalted butter (or vegan butter)
½ tsp pure vanilla extract
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Add milk and orange juice, whisk until smooth. Stir in blueberries.
- Cook over medium heat, stirring often and mashing berries, until thickened to pudding consistency (about 4–6 minutes).
- Remove from heat. Stir in butter and vanilla until smooth.
- Strain through a fine mesh sieve into a heatproof bowl to remove skins and lumps.
- Cool at room temperature for 30 minutes, then refrigerate at least 30 more minutes until fully chilled and thickened.
Notes
- Use wild blueberries for deeper color and stronger flavor.
- Straining ensures smooth consistency—don’t skip this step.
- Store with plastic wrap touching the surface to prevent a skin.
- Prep Time: 5 minutes
- Cook Time: 6–8 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
