Blueberry Curd Recipe – Learn like a Pro

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Blueberry Curd Recipe – Learn like a Pro: This easy vegan blueberry curd recipe will be your new favorite way to use up fresh or frozen blueberries! Made entirely without eggs or dairy, yet it’s thick, creamy, and smooth.

This home-made blueberry curd is full of blueberry flavor and a deep purple color. It also has a hint of lemon and vanilla, which makes it taste less like blueberry pie.


It can be used in many ways, like my lemon curd, lime curd, and orange curd recipes. It can be a breakfast spread or a filling for your favorite cakes and sweets.

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.


  • 200 g (1⅓ cups) frozen blueberriesor fresh blueberries
  • 55 ml (¼ cup) lemon juicefreshly squeezed
  • ½ teaspoon lemon zestfreshly grated
  • 100 g (½ cup) granulated sugar*see note 2
  • 300 ml ( cups) vanilla soy milkor other non-dairy milk *see note 1
  • 25 g ( cup) cornstarch or ground arrowroot starch
  • 50 g (¼ cup) vegan butter(cubed) stick butter, not margarine




  • 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.


Q1. How long will fruit curd last?


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.

Q2. My homemade curd turned out very thick, how can I get a runnier consistency?


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.

Q3. Can you freeze blueberry curd?

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.


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