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)
Blueberry Curd – the most amazing color
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! 🙂
Blueberry Curd on Vanilla Cake Base
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.
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
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
Ingredients
2 cups confectioners sugar
Juice of 2 lemons, strained
Instructions
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.
Housekeeping Alert! You may have noticed that Ahu Eats looks slightly different – that’s because we’ve officially moved to WordPress. Woohoo! More changes are coming over the next month – both to the look and feel and as we clean up any little quirks, so stay tuned as we get a full ‘face lift’! In the meantime I’ve even started a full guide for Food Bloggers, including some thoughts on migrating from Blogger to WordPress!
Now on to the real serious business…. the yummy stuff.
We’ve officially passed the halfway point of summer so most of you have spent the better part of the last 7 weeks melting, frying, burning or some combination of the above. So if you gravitate towards sources of air conditioning, the sound of ice cream trucks and cool beverages like I do in the summertime, you will appreciate this Rosewater Lemonade.
Rose Infused Lemonade
Light, easy to assemble and a pleasure to drink, this Middle Eastern twist on the classic lemonade is sure to distract you from that bead of sweat forming on the back of your neck. The rosewater adds a floral hint that is the perfect pick-me-up! I mean, who doesn’t love flowers!? Perfect for your next brunch or afternoon tea.
Refreshing rose lemonade - easy, simple and delightful!
Ingredients
3 cups water
⅓ cup sugar
½ cup of fresh squeezed lemon juice
1.5 - 2 tablespoons of rosewater - can be found in the ethnic section of your local grocer or online
dash of salt
Instructions
Make a simple syrup by combining the sugar and 1 cup of water in a pot. Bring the mixture to a boil while stirring until all the sugar is dissolved.
Let the simple syrup cool.
Juice your lemons and to it add the simple syrup, the salt and the remaining water.
Add in the rosewater ½ a tablespoon at a time until you get the flavor you like.
Variations: use sparkling water instead of tap, freeze this lemonade into beautiful ice cubes or add it to some prosecco for a lovely brunch cocktail!
I use frozen fruit or fruit frozen into ice cubes in my drinks - it makes things so much more beautiful and at the end of your drink you have a snack - it's a win-win! Click to read more about Frozen Fruit Sl-Ices (see what I did there?).
Stopping by to let you know I’ve got some exciting things bubbling over at Ahu Eats (and no, it’s not just my sourdough starter!). One of the first changes you’ll notice is I am moving homes over to WordPress. Blogger has been a good home for the last two and a half years but I’m ready to take things to the next level (yes, I really just said that) and moving to WordPress is the first step!
Ahu Eats is Moving!
While I work on packing up, moving and unpacking in my new digital home, I’d love to hear your thoughts: what do you wish there was more of in the food blog world? (Original recipes, interviews, giveaways, videos, better photos or anything else?) Stay tuned for a new home and new look very shortly! In the meantime, connect with Ahu Eats on Facebook , Instagram and Twitter all @ahueats for more delicious updates!
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