Blueberry Lemon Curd | www.kitchenconfidante.com | Dark, delicious and best drizzled over pretty much everything.

Blueberry Lemon Curd

I received the best email the other day. It was a comment from a reader named Donna (hi, Donna, if you’re out there!), and it went something like this: I made this and it was fast…..easy ……and delicious…..omg…..I had a one year under my feet……and…

Blueberry Lemon Curd | www.kitchenconfidante.com | Dark, delicious and best drizzled over pretty much everything.
Blueberry Lemon Curd

Blueberry Lemon Curd | www.kitchenconfidante.com | Dark, delicious and best drizzled over pretty much everything.

I received the best email the other day. It was a comment from a reader named Donna (hi, Donna, if you’re out there!), and it went something like this:

I made this and it was fast…..easy ……and delicious…..omg…..I had a one year under my feet……and it turned out wonderful…..first time every making this and first time commenting……praises to you…..never will I buy store bought again…..it was between your recipe and the Barefoot Contessa on the food network….glad I chose you. Thanks for sharing !!!!!

Since I adore Ina and I adore lemon curd, this was the ultimate compliment, and truly a joy to know that I brought a little sunshine to someone’s day.

My lemon curd remains one of my most popular recipes, and with good reason: it’s quick, it’s simple, and it’s so ridiculously good.

But lately, I’ve been thinking of blueberries a lot. It’s one of those fruits we, or at least I, take for granted. They’re kind of like bananas to me: easy to find, available year round, and they just land in my basket, by rote. They get tossed into my morning oats or yogurt, my afternoon smoothies, and Sunday pancakes. Come summer, there are galettes and crisps.

Blueberry Lemon Curd | www.kitchenconfidante.com | Fresh blueberries transform into a decadent curd.

Blueberry Lemon Curd | www.kitchenconfidante.com

But silky curd? I was ready to transform a pint of blueberries into a vivid, purplish custard, with a little tang from Meyer lemons. Just a few minutes in the saucepan and the magic happened.

Blueberry Lemon Curd | www.kitchenconfidante.com

Blueberry Lemon Curd | www.kitchenconfidante.com

Blueberry Lemon Curd | www.kitchenconfidante.com

So why have I been thinking of blueberries lately? Well a few weeks ago, if you might remember, I was in St. Helena. Nestled in that adorable little valley is the Culinary Institute of America, and I was invited by the US Highbush Blueberry Council to their Blueberry Bootcamp. This generated giggles from personal friends when I told them why I was away, but blueberry bootcamp is just as it sounds – a delicious weekend dedicated to all things blueberries! Chefs were invited from across the country to learn more about blueberries, using them in different formats (powdered, pickled, as a vinegar, and more), and to hone their skills incorporating blueberries into all kinds of savory dishes. For me, it was a chance to watch them work in the CIA’s massive Viking kitchen, to taste their creations, and even enjoy wine pairings with dishes highlighting blueberries. You can see images of my trip below.

Blueberry Lemon Curd | www.kitchenconfidante.com | So simple to make, you'll want to eat it out of the jar.

Needless to say, I returned home with all sorts of ideas, and have been creating some recipes of my own ever since. But for now, Blueberry Lemon Curd is something I really think you must try. I was so excited as the curd cooled in the refrigerator that I whipped up a batch of quick buttermilk biscuits, and we went to town eating the warm buttery goodness with the tangy-sweet blueberry lemon curd. There’s just a little bit of curd left now, we’ve been swirling it over everything – I’m loving it in yogurt and oatmeal, and it’s wonderful over pancakes and waffles, too. Funny how little changes can make a big difference.

Blueberry Lemon Curd | www.kitchenconfidante.com

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Scenes from the 4th Annual Blueberry Boot Camp

Culinary Institute of America, St. Helena

Springtime in Napa is one of my favorite times to visit, and it was fun to join chefs, fellow food media and the US Highbush Blueberry Council at this year’s Blueberry Boot Camp. It was a weekend full of exploring creative new ways to make little changes to integrate more blueberries in our meals. From bulgogi-style Korean beef lettuce cups topped with pickled blueberry, to oysters in a blueberry mignonette, to fresh salads and refreshing blueberry agua fresca, it was a tasty way to see how nutrient rich blueberries can be a part every meal! By the way, one amusing thing I learned was that chefs like to take pictures of their food, too. Scroll down below and you’ll see what I mean. Glad to know I’m not alone!

US Highbush Blueberries CIA Bootcamp | www.kitchenconfidante.com | CIA Herb Garden

US Highbush Blueberries CIA Bootcamp | www.kitchenconfidante.com | Viking Kitchen

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US Highbush Blueberries CIA Bootcamp | www.kitchenconfidante.com_0008

Blueberry Culinary Bootcamp at Culinary Institute of America | www.kitchenconfidante.com

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For more blueberry inspiration, visit littlebluedynamos.com and check them out on Facebook, Twitter, Instagram and Pinterest.

Disclosure: I was invited on this trip as a guest of the US Highbush Blueberry Council. All opinions in this post are my own.

Blueberry Lemon Curd

Makes 1 1/2 cups | Prep: 5 minutes | Cook: 15 minutes

Whip up a batch of Blueberry Lemon Curd. It's delicious drizzled over biscuits, pancakes, swirled in yogurt, and...pretty much anything.

Ingredients

2 cups fresh blueberries
1/2 cup fresh lemon juice (Meyer lemons are especially wonderful, if you have them)
3 egg yolks
1 whole egg
3/4 cup sugar
4 tablespoons unsalted butter, cut into small cubes

Instructions

In a small saucepan, combine the blueberries and lemon juice, cover, and place over medium heat. Cook until the blueberries pop and the liquid bubbles, about 5 minutes. Pass the blueberries through a strainer, pressing well with a spoon. Be sure to scrape all the brilliant purple puree on the underside of the strainer into the bowl to use. Pour the blueberry puree back into the saucepan and set aside to cool.

Whisk together the egg yolks and egg until combined. While whisking, pour in sugar and whisk until a light yellow color. Add the egg mixture to the blueberry puree in the sauce pan, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jars, cover surface with plastic wrap and chill in the refrigerator for at least one hour.

Comments

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  1. Jen LaFrinier

    Can this recipe be doubled? Also, can it be processed in a hot water bath for long term storage?

    Reply
    • Liren Baker

      Hi Jen! Thanks for your patience as I get caught up on questions! Yes, absolutely, the Blueberry Lemon Curd recipe can be doubled (and tripled!)

      As for processing in a hot water bath for long term storage, I know friends who do make and can fruit curds. In general, what I have learned is frozen lemon curd can be kept much longer (up to 1 year) than lemon curd that is preserved by canning (3-4 months), but the key in doing it the latter way is using bottled versus fresh lemon juice. The worry is that fresh lemon juice lacks the acidity to make the canning safe.

      I recommend checking out these two links that have info/recipes for canning lemon curd:

      http://www.uga.edu/nchfp/how/can_02/lemon_curd.html
      http://www.uga.edu/nchfp/publications/nchfp/factsheets/lemon_curd.pdf

      I hope that helps, and good luck!

      Reply
  2. Lenora

    This is just fabulous! Making again because friends asking for more. So delish. Thaonk you for sharing recipe

    Reply
    • Liren Baker

      Wonderful! I’m so happy to know you loved the blueberry lemon curd, Lenora! Thanks for coming back to let me know!

      Reply
  3. Anna

    What is the shelf life for the curd? If stored in mason jars in the fridge.

    Reply
    • Liren Baker

      Hi Anna! If kept in the refrigerator, the curd should last 1 week. You could also freeze the curd up to three months. I hope that helps!

      Reply
  4. taylor

    Hi Liren

    Please let me clarify. The blueberry/lemon curd did not turn out but waste not, want not. I put the curd in my blender with some milk, a dollop of vanilla icecream and I enjoyed a couple of delightful milkshakes. I love your site and must say have tried several recipes which have been wonderful. Thank you for inspiring an old lady!!!!

    Reply
    • Liren Baker

      Love that you found a way to make something delicious, after all! And thank you, it means so much to me that you have enjoyed recipes from my site, Taylor – it’s why I love sharing them!

      Reply
  5. taylor

    Just finished making and am so disappointed. It has no lemon nor blueberry taste. Perhaps my lemons, which are West Indian lemons are not strong enough for this recipe but I use them often and my lemon curd is always lemony. I cannot get fresh blueberries in the West Indies so must use frozen. I used castor sugar as it is much finer and lends itself well for curds, puddings etc but overall I was not impressed.

    Reply
    • Liren Baker

      Hi again Taylor, I’m sorry to hear that you are disappointed. I have never used West Indian lemons, so, unfortunately, can not speak to that type of lemon. For me, the lemon and blueberry blend together nicely in this curd, so I feel bad that you did not enjoy it!

      Reply
  6. taylor

    In the process of making now and am trying to push all berries through sieve but it is near impossible. Wondering if it would not have been easier to simply puree berries and juice in blender, as I do for raspberry puree, and then strain. If I don’t, I am left with a huge clump of berries which really should be in curd to enhance taste.

    Reply
    • Liren Baker

      Hi Taylor, I find that when the berries are given time on the stove to soften, it is very easy to push them through the sieve. It doesn’t take too long for the heat to work its magic. Using a blender would work as well, though, if you wish.

      Reply
  7. Breann

    This is Amazing! Was making lemon cake for husbands birthday and wanted a berry filling. This was perfect. I had to make a second batch though because I tasted it before using and couldnt stop. Thank you!

    Reply
  8. A_Boleyn

    I don’t have enough lemons on hand to get 1/2 cup of juice (1 lemon and 2 limes) and we’ve got a snowstorm predicted for tomorrow but this is definitely in the pipeline for future curd making.

    Reply
  9. Raquel

    I will have to try the blueberry lemon curd, I just moved to California recently (Santa Monica) and bought a lemon tree! I am steadily collecting lemon recipes : ) 

    Reply
    • Liren Baker

      Raquel, WELCOME to California! I lived for a short while in Santa Monica – what a fun place, and that farmer’s market is nothing short of amazing. I’m also hoping to plant a lemon tree in our yard which is currently being landscaped. Yes for all the lemons!

      Reply
  10. Allison - Celebrating Sweets

    I just saw this blueberry lemon curd on Twitter and I immediately headed over for the recipe. It looks divine! Your trip to Napa sounds amazing. It’s one of my favorite places. Beautiful photos! 

    Reply
  11. Brian+@+A+Thought+For+Food

    You’re making me want to move to Northern California. 

    Also, curd… can we talk about it? And how I’ve never made it? I know… there’s something very wrong with that. This beautiful recipe is proving that. 

    Reply
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