Why Blueberry Lavender Curd Deserves a Spot in Your Fridge (And How to Make It)
Blueberry lavender curd is a creamy, smooth spread that combines the tartness of blueberries with the floral notes of lavender, all melded into a rich, buttery curd. Traditionally, curds are made with citrus juice, sugar, butter, and eggs, resulting in a thick, spreadable condiment that’s both tart and sweet. This version takes a delightful detour by using blueberries as the primary fruit, lending the curd a deep, vibrant purple hue and a naturally sweet and slightly tangy flavor profile. The addition of lavender introduces a sophisticated, aromatic quality that elevates the curd, making it a unique and versatile ingredient.
Jump to RecipeWhat is Blueberry Lavender Curd?
Blueberry curd is the cooler, less conventional cousin in the curd family, typically overshadowed by its citrus relatives. It boasts a silky texture and a vibrant purple hue, striking a perfect balance between sweetness and tartness. This concoction is made from a blend of blueberries, sugar, butter, eggs, lemon juice, and just a touch of lavender resulting in a spread that’s both rich and refreshing.
How is Blueberry Lavender Curd Made?
When you make blueberry curd, each ingredient plays a crucial role. Here’s the simplified breakdown on how to create your own batch:
- Make Lavender-Infused Sugar: Pulse the lavender and sugar in the bowl of a food processor fitted with a steel blade attachment. Sift out any larger pieces of lavender.
- Whisk and Heat: Combine berries with sugar, and a squeeze of lemon juice (for that zing). Cook on medium-low heat for about 20 minutes, stirring as needed until most of the blueberries burst and have released their juices.
- Butter it Up: Strain the blueberry mixture into the bowl with the butter to remove the blueberry skins. Whisk the butter until it melts then add the eggs, one at a time, whisking well after each addition.
- Cook and Thicken: Pour the blueberry juice back into the original pot (no need to do unnecessary dishes, right?). Cook over medium-low heat, whisking constantly until thickened and the temperature reaches 170°F. About 10-15 minutes.
- Chill Out: Pour your newly created blueberry curd into jars and let it chill. As it cools, it will transform into a thick, spreadable delight.
What Can I Use It For?
Blueberry curd isn’t just a one-trick pony; from a tangy swirl in your morning yogurt to a decadent filling for cakes and tarts, its uses are only limited by your imagination. It’s a standout in parfaits, a game-changer on pancakes, and an unexpected twist in cocktails. But my absolute favorite way to use blueberry lavender curd is in these gorgeous mini tarts with an all nut crust.
Blueberry Curd Mini Tart Recipe
FAQs About Blueberry Curd
- Can I use frozen blueberries? Absolutely! Frozen blueberries work just as well, making blueberry curd a year-round treat.
- How long does blueberry curd last? If you can resist eating it straight from the jar, blueberry curd will keep in the refrigerator for up to two weeks. For a longer shelf life, it can be frozen.
- Can I can blueberry curd for longer preservation? Canning blueberry curd using a water bath method can extend its shelf life. However, ensure you follow proper canning guidelines to maintain safety.
Blueberry lavender curd is a delightfully unexpected twist on the traditional curd, marrying the lush, tangy sweetness of ripe blueberries with the subtle, aromatic touch lavender. It’s a little jar of surprises, packed with deep flavors and so many ways to use it. Making and using blueberry curd is a chance to play, to try new things, and to savor the rich, delightful layers of this wonderful filling and spread.
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Blueberry Lavender Curd
Equipment
- Sieve
- Medium Heavy-Bottomed Pot
Ingredients
- 2 cups fresh blueberries
- zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup sugar
- 1 teaspoon culinary lavender
- 3 large eggs
- 6 tablespoons butter
- Pinch fine sea salt
Instructions
- Pulse the lavender and sugar in the bowl of a food processor fitted with a steel blade attachment. Sift out any large bits of lavender with a sieve and set the sugar aside.
- Slice the butter into small pieces and set it in a medium bowl with a sieve over it.
- In a medium, heavy-bottomed pot, add the blueberries, lemon zest, lemon juice, and sugar. Cook on medium-low heat for about 20 minutes, stirring as needed until most of the blueberries burst and have released their juices.
- Strain the blueberry mixture into the bowl with the butter to remove the blueberry skins. Whisk the butter until it melts then add the eggs, one at a time, whisking well after each addition.
- Pour the blueberry juice back into the original pot (no need to do unnecessary dishes, right?). Cook over medium-low heat, whisking constantly until thickened and the temperature reaches 170°F. About 10-15 minutes.
- Pour back through the sieve into a clean bowl to make sure it’s entirely smooth. Pour into clean jars and store, tightly sealed in the refrigerator. The curd will last for a few weeks in the refrigerator.
Nutrition
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This curd is amazing. So many delicious uses!