This Blueberry Curd is silky smooth and sweet! It tastes like a blueberry muffin in liquid form! The color is stunning and all natural! With only a handful of ingredients, this curd recipe is so simple to make. It only cooks for 4-6 minutes before coming off the heat! Best yet, it's completely egg free, gluten free, nut free and can easily be made vegan with a few tweaks!
I know eggless lemon curd is a big hit but this Blueberry Curd is so incredible! It only cooks for 4-6 minutes prior to straining and then sets up beautifully in the fridge! It is so perfect in so many recipes! As fillings in thumbprint cookies, cakes, cupcakes and muffins! It can be spread on pancakes, scones and toast. Mixed in vanilla ice cream! You can even make a blueberry curd pie! The possibilities are endless.
For more blueberry recipes, try my Lemon Blueberry Cookies, my Chocolate Chip Blueberry Muffins, my Blueberry Crumb Cake and my Blueberry Cheesecake Ice Cream.
Reasons to Love This Blueberry Curd
- Allergy Friendly- These curd is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Silky Smooth- We strain the curd so there are no crunchy seeds and it's luscious and smooth!
- Gorgeous Purple Color- The stunning color of this curd is all natural!
- Super Simple to Make- Using only a few ingredients, this recipe only takes 4-6 minutes to cook and about an hour and a half to set!
Ingredient Notes
- Granulated Sugar- Gives the curd that lovely sweetness that makes it taste like a blueberry muffin!
- Cornstarch- Since this is an eggless curd, we need the cornstarch to thicken the curd. This is needed otherwise the curd will not set.
- Kosher Salt- Helps to draw out all the flavors.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Orange Juice- I like using orange juice instead of lemon juice because it creates a sweeter flavor yet still helps to create that slight tartness. Make sure to use one with zero pulp and no extra sugar added.
- Frozen Wild Blueberries- I used frozen wild blueberries for this recipe. I like using frozen because there is more liquid when they cook down. If using fresh, you may need more than 1.5 cups of blueberries since they are bigger and retain less liquid.
- Butter- We need two tablespoons of unsalted butter or vegan baking stick to help add to the creaminess.
- Vanilla- Make sure to only use pure vanilla extract otherwise the curd can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make this into Vegan Curd
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Blueberry Curd
Here are the step by step instructions for making this eggless curd!
Step 1: Combine the Dry Ingredients
In a medium saucepan whisk together the granulated sugar, cornstarch and salt.
Step 2: Add the Milk and Orange Juice
Add in the milk and orange juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
Step 3: Add in the Blueberries, Cook and Add in Butter and Vanilla
Add in the blueberries and cook everything over medium heat, stirring frequently and mashing the blueberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes.
It may start to appear almost curdled. Keep whisking.
Remove from heat and immediately whisk in the butter and vanilla. It should no longer look curdled.
Step 4: Strain the Blueberry Curd and Cool
Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it, pushing down on the blueberry chunks. The curd will now be silky smooth but liquidy.
Let it sit at room temperature for about 30 minutes then chill in fridge for at least 30 additional minutes to an hour. It should be thick like pudding.
EXPERT TIPS
- Stir Frequently- Make sure to frequently stir the mixture as it's cooking for the 4-6 minutes. You don't want it to burn.
- Let it Set- Make sure to let it sit on the counter for 30 minutes before popping in the fridge for another 30 min to an hour. It will be super thick like a pudding once it has set.
Recipe FAQs
Yes! It is actually better made in advance as it thickens once it is cold.
This recipe makes 1 cup of blueberry curd.
Just mix it with a spoon or whisk and it will regain its creamy texture.
If you want it even thinner, scoop some into a microwave safe bowl and heat in 5 second increments until the desired consistency. Be careful not to burn your mouth.
Once completely cooled, store the Blueberry Curd in the fridge in an airtight container for up to 3 days or in a bowl with the top covered with plastic wrap.
Mix with a spoon prior to serving in case it began to separate and to regain creamy texture.
To warm it up and to make it liquid again, spoon the desired amount into a heat safe bowl and microwave in 5-10 second increments, stirring after each time, until the desired consistency. Be careful not to burn your mouth.
Other Blueberry Recipes You'll Love
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📖 Recipe
Blueberry Curd
Ingredients
- ½ cup granulated sugar
- 2 rounded tablespoons cornstarch
- 1 pinch kosher salt
- 1 cup milk
- 3 tablespoons orange juice , no pulp
- 1.5 cups frozen wild blueberries
- 2 tablespoons unsalted butter or vegan baking stick
- ½ teaspoon pure vanilla extract
Instructions
- In a medium saucepan whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch and the 1 pinch kosher salt.
- Add in the 1 cup milk and 3 tablespoons orange juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
- Add in the 1.5 cups frozen wild blueberries and cook everything over medium heat, stirring frequently and mashing the blueberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes. It may start to appear curdled. Keep whisking.
- Remove from heat and immediately whisk in the 2 tablespoons butter and ½ teaspoon pure vanilla extract. It should no longer appear curdled.
- Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it, pushing down on the blueberry chunks. The curd will now be silky smooth but liquidy.
- Let it sit at room temperature for about 30 minutes then chill in fridge for at least 30 additional minutes to an hour or until thick like pudding.
John
This makes a delicious spread I can put on anything!