Bursting with blueberry flavor and an intense natural purple color, this homemade blueberry curd is complimented by a hint of lemon and vanilla which throws off blueberry pie vibes!
Similar to my lemon curd, lime curd, and orange curd recipes, it can be used in a number of ways whether as a breakfast spread or filling for your favorite desserts and cakes.
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📖 Recipe Overview
- Quick & Easy - With a simple short ingredients list and no hard-to-pronounce ingredients. You only need 25 minutes of active prep time to make this luxurious fruit curd.
- Versatile - Have it for breakfast on toast or quick bread or as a dessert filling. It can also be frozen so is a great means of preserving seasonal produce.
- Bright Color & Intense Flavor - This curd is 100% naturally colored by REAL blueberries. The natural flavor of blueberries is enhanced by the addition of vanilla and fresh lemon.
- Allergy-Friendly - Eggless, dairy-free, gluten-free, and nut-free.
If you love the bright flavor of blueberry desserts make sure you try my Lemon Blueberry Loaf, Blueberry Lemon Cookies, and Blueberry Cheesecake next!
🧾 Ingredients Needed
As promised, you only need 6 ingredients to make this vegan blueberry curd. Here's what you need to grab:
Ingredient Notes
- Frozen Blueberries - I opt for the frozen kind as these are readily available year-round. But feel free to use fresh seasonal blueberries if you have them on hand. You can also use fresh or frozen wild blueberries.
- Vanilla Non-Dairy Milk - I use vanilla soy milk but you can use almond or oat milk. You can of course also choose a regular dairy-free milk and add 2 teaspoons of vanilla extract if preferred.
- Cornstarch - As with a lot of vegan curd recipes, this helps to thicken the mixture without eggs which are traditionally used. In the UK and Ireland, this is labeled as "cornflour".
🥣 How To Make Blueberry Curd
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
This easy blueberry curd comes together in a few simple steps. Just be sure to always keep an eye on the pan whilst cooking and you will have a delicious vibrant curd in no time! Here's how it's done:
Step 1: Simmer the blueberries, lemon juice, lemon zest, and sugar in a saucepan until bubbling. Turn down the heat slightly to a gentle simmer and cook for 12-15 minutes. Essentially, we're making a blueberry coulis at this stage - the blueberries will start to burst and the mixture will reduce slightly.
Step 2: In a bowl, whisk together the milk and cornstarch until smooth. This is often referred to as a cornstarch slurry or cornstarch paste and helps prevent unwanted clumping when the cornstarch is added to hot liquids.
Step 3: Add the cornstarch paste to the saucepan with the blueberry mixture and mix until combined.
Step 4: Whisk the blueberry mixture while cooking slowly for a few minutes until the mixture becomes thick.
Step 5: Add the cubed vegan butter to a large mixing bowl and place a fine-mesh sieve on top. Pass the curd mixture through the sieve, using a spatula to squeeze out the blueberries and remove any lumps.
Step 6: Whisk well so that the butter melts through and incorporates into the curd. Allow it to cool to room temperature for 10-15 minutes before transferring it to a sealed jar.
🫐 Ways To Use Curd
Here are just some of the endless ways to enjoy your fresh blueberry curd:
- Spread over toast, biscuits, crumpets, or scones.
- Served with Vegan Pancakes non-dairy yogurt, or waffles.
- Top desserts such as Blueberry Cheesecake, or swap out the lemons and use this blueberry curd recipe as a filling to make Blueberry Curd Pie.
- Fill Cupcakes or Layer Cakes.
- Top or sandwich it between a couple of Lemon Blueberry Cookies.
- Fill Meringue Nests or Pavlova.
- You could also enjoy it over some Vanilla Ice Cream, or make a blueberry version of this Lemon Curd Ice Cream.
📝 Recipe Tips
Always keep a close eye on the pan when you are cooking the curd. Be sure to also stir frequently and scrape down the sides of the pan to prevent the mixture from burning.
Don't skip the sifting! This step is *essential* to make sure you get a wonderful smooth finish to your homemade curd. It also removes the blueberry skins and lemon zest.
💬 FAQs
This berry curd will keep for up to a week in the fridge. Make sure you transfer it to an airtight container or sealed jar before refrigerating.
Because blueberries are naturally high in pectin, this helps to thicken the curd giving a consistency that's thick and spreadable, and strong enough to hold up as a dessert filling once chilled.
You can however gently heat and melt it in a saucepan anytime you need a runnier curd consistency, or if you are after a slightly less viscous consistency, simply half the cornstarch.
Yes, you can! It will keep in the freezer for a couple of months in an airtight container. To defrost it, simply let it thaw out in the refrigerator overnight.
🍋 More Fruit Curds
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Description
Ingredients
- 200 g (1⅓ cups) frozen blueberries, or fresh blueberries
- 55 ml (¼ cup) lemon juice, freshly squeezed
- ½ teaspoon lemon zest, freshly grated
- 100 g (½ cup) granulated sugar, *see note 2
- 300 ml (1¼ cups) vanilla soy milk, or other non-dairy milk *see note 1
- 25 g (⅕ cup) cornstarch, or ground arrowroot starch
- 50 g (¼ cup) vegan butter, (cubed) stick butter, not margarine, *see notes
Instructions
- Prepare: If using fresh berries, wash and dry them well. Zest and juice the lemons.
- Cook: Add the blueberries, lemon juice, lemon zest, and sugar to a saucepan and bring to a simmer until bubbling. Turn down the heat slightly to a gentle simmer. Cook for 12-15 minutes, while stirring to prevent the mixture from sticking to the pan. The mixture will reduce down a bit and most of the blueberries should burst (don't worry if they don't all burst!). Turn the heat down to low.
- In a bowl, whisk together the milk and cornstarch until smooth. Add the paste to the saucepan with the blueberry mixture and whisk while cooking slowly for a few minutes until the mixture becomes thick.
- Sift: Add the cubed butter to a large mixing bowl and place a fine-mesh sieve on top. Pass the curd mixture through the sieve, using a spatula to squeeze out the blueberries and remove any lumps. Whisk well so that the butter melts through and incorporates into the curd. Allow it to cool to room temperature for 10-15 minutes.
- Storage: Transfer the curd to an airtight jar and refrigerate for up to a week. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.
Notes
- Non-dairy milk - You can use vanilla oat milk or almond milk instead. Otherwise use regular soy, oat, or almond milk and add 2 teaspoons of vanilla extract.
- Granulated sugar - Some white sugar in the US is not vegan, if in doubt use organic sugar.
- Vegan butter - You can swap this for coconut cream or thick full-fat canned coconut milk. Just note that the consistency may not be quite as set as with butter.
- Blueberries are naturally high in pectin, giving a thick and spreadable curd, strong enough to hold up as a dessert filling once chilled. You can however gently heat and melt it in a saucepan anytime you need a runnier curd consistency, or if you are after a slightly less viscous consistency, simply half the cornstarch.
- Don't skip the sifting! This helps ensure you get a wonderful smooth finish to your homemade curd.
Nutrition
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