Most people know and love lemon curd – it’s tangy, smooth and is usually found in cakes or as a sort of jam. But what about all the other beautiful fruits out there just waiting to be… curd-ified?! (That sounds like a real word. That’s my story and I’m sticking to it)
Well, turns out you can make curd with a lot of fruits! Any citrus or berry – and I’ve seen even seen it with tropical fruits like mango! So find some beautiful fruit and get to curdling! 🙂
There are lots of magical things you can do with fruit curds. I loved the thought of a cake that looked white on the outside and when you cut into it a beautifully rich purple pops out, but the possibilities are endless! You may want to feature your curd in a more visible way… Or just spoon it directly to your mouth… whatever works! Note, this cake was made with my favorite basic cake recipe: the 1-2-3-4 cake.
- 1 cup of blueberries
- ½ cup of sugar
- 2 tablespoons butter
- 1 large egg
- splash of water
- Combine the blueberries and water in a small saucepan. Cover and let it simmer until everything is super mushy and smells good. Optional: you can add some lemon zest here if you like. This step takes about 8-10 minutes.
- Strain your blueberries to get the chunks out - we want our curd to be smooth and shiny!
- Set up a double boiler - bring about an inch of water to a low simmer in a small pan and put your curd in a glass bowl over the simmering water.
- Whisk in the butter and sugar until everything is uniformly combined.
- Add in your egg and whisk gently until the whole thing reduces and gets to a thicker consistency. This can take anywhere from 20-40 minutes - but the test of readiness is if the curd coats the back of a spoon. It will continue to firm up after you take it off the heat.
- Remove your curd from the heat - you can either use it immediately (yum!) or store it in the fridge in an airtight container for up to 2 weeks.
This lemon glaze is the simplest frosting – and the tart lemon is a great complement to both the color and flavor of the blueberry!
Bonus Recipe: Lemon Glaze – Enough to glaze one 9 inch cake
- 2 cups confectioners sugar
- Juice of 2 lemons, strained
- Put your sugar in a bowl.
- Add the lemon juice a bit at a time and mix until the glaze reached the desired consistency. I like mine quite thick but just loose enough to pour over the cake.
- Pour it over your cake – it will spread beautifully itself but might need some encouragement from a frosting knife.