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    Home » Recipes » Jam, Curd and Preserves

    Published on May 15, 2023. Modified on Sep 18, 2023 by bakingqueen74. This post may contain affiliate links. Leave a Comment

    Blueberry Curd

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    Blueberry curd is a sweet and tangy spread that offers a unique twist on traditional citrus curd. Made from fresh blueberries, sugar, eggs, butter, and lemon juice, my easy blueberry curd has a vibrant purple hue and a smooth, velvety texture.

    A jar of blueberry curd with a teaspoon above spooning out curd.

    This delicious blueberry spread can be used as a topping for toast, scones or pancakes; swirled into yogurt or porridge; or incorporated into baked treats such as cakes, tarts or pies.

    Not only do you get the wonderful flavour of blueberries in every spoonful but it is also versatile enough to be enjoyed any time of the day!

    Jar of blueberry curd with a scone spread with curd, ornate spoon and blueberries next to it.

    This was inspired by my strawberry curd recipe on this site, as I am enjoying making fruit curds from different berries and fruits.

    This is a microwave recipe for making blueberry curd – it is quick and easy! No stirring a saucepan for ages here.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Storage
    • FAQ
    • Related
    • Recipe
    • Reviews

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Use this list to get the ingredients together (quantities are in the recipe card further down the post).

    Labelled ingredients on a wooden board - butter, lemon, sugar, eggs and blueberries.
    • blueberries – the key ingredient. I prefer fresh but frozen will work too. Be sure to defrost and drain them thoroughly before use if using frozen. Choose fresh blueberries that are fresh and ripe for best results.
    • lemon juice – to add some acidity and enhance the flavour of the blueberries.
    • butter – adds richness and makes the curd smooth and silky.
    • eggs – eggs give fruit curd the thick texture that makes it work as a spread.
    • caster sugar (superfine sugar) – to sweeten the curd, a vital ingredient for good flavour.

    Instructions

    Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this blueberry curd recipe perfectly every time.

    Scroll down for the recipe card with quantities and more tips at the bottom of the page.

    White bowl containing blueberries and pink blueberry juice.

    Place the blueberries in a bowl with a splash of water and the lemon juice. Microwave on medium/600 w for 3 minutes until the juices run.

    Plastic sieve with cooked blueberries in it, during process of pushing the fruit through the sieve.

    Push the cooked blueberries through a fine mesh sieve into a bowl.

    Blueberry juice in a glass bowl.

    You will end up with a bowl of blueberry juice and puree (approx 200 ml / just under 1 cup).

    Blueberry juice with cubed butter, two eggs and sugar added, in a bowl.

    Add the cubed butter, eggs and sugar to the bowl.

    Blueberry curd mixture in a bowl after heating.

    Microwave for one minute on high then stir well. Repeat 4 more times, stirring each time (ie. 5 mins in total).

    Blueberry curd mixture being strained through a white plastic sieve.

    Strain the curd mixture through a fine mesh sieve to remove any curdled lumps.

    Jar of blueberry curd from above, lid off.

    Pour the curd into a clean jar. Put on the lid and refrigerate and allow the curd to thicken.

    Hint: while heating your curd in the microwave, to check if is cooked enough to thicken up properly, look out for a glossy sheen and check that it coats the back of a spoon. If not, heat it for an additional minute.

    Jar of blueberry curd with drip down the side, spoon in jar, with a few blueberries beside it.

    Variations

    Blueberry is enhanced by the addition of many different flavours, why not try one of these twists on blueberry curd:

    • Blueberry and lime – use lime juice instead of lemon and add lime zest.
    • Blueberry and lavender – add some dried lavender (make sure you buy culinary lavender for use in cooking) to the blueberries while heating them to infuse lavender flavour. If necessary, leave the lavender to infuse for longer while the blueberries cool.
    • Blueberry and cinnamon – add a teaspoon of ground cinnamon to the blueberries while heating them to add a touch of warming spice.
    Lidded jar of blueberry curd with a scone and a few blueberries next to it.

    Serving suggestions

    Blueberry curd can be used as a topping for pancakes or waffles, to fill cakes or tarts, as a filling for a meringue pie, or simply for spreading on toast, scones or your favourite baked item!

    It is also delicious swirled into yoghurt or as a topping for ice cream.

    Jar of curd with a drip down the side of it, half a scone spread with blueberry curd beside it.

    Storage

    Store the blueberry curd in a sealed jar in the fridge for 1-2 weeks.

    Freezing – blueberry curd can be frozen in a lidded plastic container for up to a year. Why not freeze it in an ice cube tray so you can use small amounts of curd at a time.

    FAQ

    Can I make curd from any fruit?

    Yes, while it is traditionally made from citrus fruits (lemon, lime, orange), fruit curd can be made from any fruit, you just need to cook it a little to extract the juice and puree.

    How long does homemade curd last?

    Since it does not contain any preservatives (unlike jarred fruit curd you buy in shops), homemade blueberry curd only lasts for 1-2 weeks in the fridge.

    Related

    Looking for more fruit curd recipes? Try these:

    • A jar of curd on a white wooden background, with some passionfruit beside.
      Passionfruit Curd
    • Jar of curd with strawberries around it.
      Easy Strawberry Curd
    • A jar of blackcurrant curd, with spoon on top.
      Easy Blackcurrant Curd
    • Apricot curd in a glass bowl, fresh apricots and half a lemon behind.
      Apricot Curd

    For more blueberry recipes, you might want to try:

    • Banana and blueberry bread on wooden board, two slices cut.
      Slow Cooker Blueberry Banana Bread
    • Oval serving dish with blueberry self-saucing pudding, showing the sauce underneath.
      Blueberry and Lime Self-Saucing Pudding
    • Chocolate cake with blueberries and dusted with icing sugar on a white plate.
      Chocolate, Almond and Blueberry Cake
    • Cake on a white plate with blueberries.
      Slow Cooker Blueberry Madeira Cake

    Recipe

    Jar of curd with a drip down the side of it, half a scone spread with blueberry curd beside it.

    Blueberry Curd

    An easy recipe to make a delicious silky blueberry curd in the microwave, to enjoy spread in cakes, swirled into yoghurt or on pancakes or waffles. Makes a single jar.
    5 from 3 votes
    Print Rate Save Saved!
    Course: Jam and Curd
    Cuisine: British
    Prep Time: 3 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 16
    Calories: 62kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 200 g blueberries
    • 1 tbsp lemon juice freshly squeezed
    • 50 g butter
    • 2 medium eggs
    • 100 g caster sugar (superfine sugar) superfine sugar
    UK Measurements – US Measurements

    Instructions 

    • Place the blueberries in a bowl with a splash of water and the lemon juice. Microwave on medium/600 w for 3 minutes until the juices run.
      200 g blueberries, 1 tbsp lemon juice
    • Push the cooked blueberries through a fine mesh sieve into a bowl. 
    • You will end up with a bowl of blueberry juice and puree (approx 200 ml / just under 1 cup).
    • Add the cubed butter, eggs and sugar to the bowl.
      50 g butter, 2 medium eggs, 100 g caster sugar (superfine sugar)
    • Microwave for one minute on high then stir/whisk well. Repeat 4 more times, stirring well each time (ie. 5 mins in total).
    • Strain the curd mixture through a fine mesh sieve to remove any curdled lumps.
    • Pour the curd into a clean jar. Put on the lid and refrigerate and allow the curd to thicken.

    Notes

    Yield
    This recipe will yield one jar of blueberry curd (324 ml jar size).
    Storage
    You can store this curd for 1-2 weeks in the fridge, in a clean lidded container.
    Lumps
    If you can see white specks or lumps in your curd this may be from uneven cooking and whisking, where the egg has formed into lumps. Sieve the curd before transferring it to jars to remove any lumps, as stated in the recipe.
    How to tell the curd is ready
    If it coats the spoon and has a shiny appearance on the surface then this shows the curd is ready to be jarred up. Remember that curd thickens up further once it has cooled.
    Variations
    You could also try one of these twists on blueberry curd:
    • Blueberry and lime – use lime juice instead of lemon and add lime zest.
    • Blueberry and lavender – add some dried lavender (make sure you buy culinary lavender for use in cooking) to the blueberries while heating them to infuse lavender flavour. If necessary, leave the lavender to infuse for longer while the blueberries cool.
    • Blueberry and cinnamon – add a teaspoon of ground cinnamon to the blueberries while heating them to add a touch of warming spice.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Jam, Curd and Preserves

    • Jar of pink cherry curd with grey background.
      Cherry Curd
    • Jar of blackberry jam, red checked dish towel and blackberries to the sides.
      Slow Cooker Blackberry Jam
    • Jar of cranberry curd with lid to left and spoon in front.
      Cranberry Curd
    • Open jar of pear curd with green cloth and pears in background.
      Pear Curd

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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