Recipe: Blueberry Curd
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Beautifully deep purple blueberry curd. Use it in a layer cake, with scones or as a jam! Makes about a cup of curd - enough for a 9-inch cake.
Ingredients
  • 1 cup of blueberries
  • ½ cup of sugar
  • 2 tablespoons butter
  • 1 large egg
  • splash of water
Instructions
  1. 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.
  2. Strain your blueberries to get the chunks out - we want our curd to be smooth and shiny!
  3. 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.
  4. Whisk in the butter and sugar until everything is uniformly combined.
  5. 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.
  6. 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.
Recipe by Ahu Eats at https://www.ahueats.com/2014/08/recipe-blueberry-curd-lemon-glaze-cake.html