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
