When I saw that Kate from What Kate Baked had chosen jams, chutneys, curds and conserves as the theme for this month’s Tea Time Treats challenge, I knew immediately that it was time to try a new curd recipe.
Not that I don’t like jams and chutneys, but they’re just not as easy to eat by the spoonful as a good curd, and having had success with a traditional lemon curd and a slightly more unusual raspberry curd in the past I was happy to have an excuse to try another flavour.
As luck would have it, my local fruit and veg shop was selling super cheap blueberries the other weekend, £1.50 for about 125g, so I stocked up and decided to use some of them to make this curd and froze the rest (to be used in another recipe which also used the curd – sneak peak below…)
I based this on my raspberry curd recipe, but adapted it to cook the blueberries first so they’d release all their delicious purple juices – I clearly have a bit of a thing about vividly coloured curds!
It worked brilliantly, if I do say so myself, and I can’t wait to try baking with it – if it doesn’t disappear by the spoonful in the meantime…
Homemade blueberry curd
- 125g fresh blueberries
- 1 tbsp water
- 2 small eggs
- zest and juice of a lemon
- 50g butter
- 100g caster sugar
Heat the blueberries with the tbsp of water in a pan over a medium heat, until the berries soften and release their juices, then set aside. Add the lemon zest and juice, butter and sugar to a different saucepan and heat until the butter has melted and sugar has dissolved.
Whisk your eggs in a medium heatproof bowl, then slowly pour in the melted butter mixture, whisking continuously until all the liquid has been added. Pour back into the saucepan then return to the heat, and add the blueberries you set aside earlier. Heat gently, stirring, until the mixture starts to bubble and thicken – it should be thick enough to cover the back of a wooden spoon. Pour into a heatproof jar and leave to cool.
This doesn’t make a huge amount of curd, maybe 200g or so, but the recipe could easily be doubled. I left the whole berries in, but if you wanted a smooth curd you could easily filter them out by pouring the mixture through a sieve into the jars.