I think I might have said this already, but growing up I never liked berries. The berries you find in Italy are often too sour for my taste buds, so I never enjoyed eating them (well, apart from the times I would actually pick them on the mountains… but that’s another story!). So I was pleasantly surprised to find out that berries sold here in Australia are much sweeter… and I am buying them more often. I especially enjoy blueberries! So, whenever they are in season and I see them at the store, I just cannot help myself and buy way too much! What do you do with all those blueberries?? Well, besides eating them straight from the punnet, you could make some Blueberry Trifle or some Blueberry Muffins with lemon sugar crust… or some of this fantastic blueberry curd. I saw it a few months ago on Jill’s site Mad About Macarons. Erin from Big Fat Baker had shared her recipe in a guest post for Jill’s Egg Yolk Recipes… and I fell in love with it. It had such a beautiful colour, I knew then that I had to try it! And I am so glad I did! It is awesome… very delicate, yet full of flavour! It is perfect with some freshly baked scones! Enjoy!
Recipe adapted from Erin of Big Fat Baker and the Egg Yolk Recipes at Mad About Macarons
Ingredients:
90 gms – 6 tbsp unsalted butter at room temperature
280- 340 gms – 10-12 oz. blueberries (fresh or frozen)
3 large egg yolks (I used 4 smaller ones)
180 ml – ¾ cup sugar
1 pinch of salt
60 ml – ¼ cup water
Start by either defrosting the frozen blueberries or rinsing the fresh ones. Then put them in a saucepan with the water and cook them until they burst.
Strain them through a fine sieve. Make sure to mash them well with a spoon to get as much of the pulp out as possible. Discard the skins and keep the liquid/pulp aside.
In the same saucepan whisk together the sugar and butter (1). Add the egg yolks (2) and mix until fully combined (3). Then add the blueberry juice and salt and whisk well (4).
Set the pan over low heat, and over the next 5 to 7 minutes, gradually increase the temperature of the mixture to medium while constantly stirring. Cook without boiling for 5 to 7 more minutes, or until the mixture has reached 75ºC – 170ºF.
Remove the pan from the fire and stir for 5 more minutes to cool it down. Tranfer to a pint sized jar for storage.
The curd will keep in the fridge for up to 2 weeks and I have also successfully frozen it.
It is perfect on a warm freshly baked scone with (or without) whipped cream!
Thank you Erin of Big Fat Baker for such a fantastic recipe and thank you Jill for showcasing it on Mad About Macarons!!!
Yum! I love berries but they are hard to find in Israel. I’ve made lemon curd before but never blueberry curd, I will have to try!
Manu, what a lovely surprise – thanks for sharing this lovely recipe of Erin’s. I’m glad you enjoyed it, too. Great idea adding this to your yummy scones and look at that presentation with the roses: it’s adorable!
I love the colour of this, it’s fabulous! I love your presentation as well 🙂
Growing up i never had berries .. they were never that accessible in India . These days you may still find some imported stuffs. I couldn’t miss this post .. looks so stunning gorgeous.
I agree with the others this color is superb!
Thank you so much for the mention Manu! I’m so glad you liked the curd! 🙂 It looks absolutely gorgeous on the scones. Maybe I need to make this again soon..have a great weekend!
Blueberries have only been available in Ireland for the past few years (we have a smaller wild version but they are a lot of trouble to collect). I instantly took a liking to them and tend to pop them in my mouth while I think about what to make them into and ooops – usually by the time I decide, they are all gone! Next batch I will save for curd which I adore! Lovely photos as usual, Manu! Hope you are having a lovely weekend.
That is the prettiest color ever! 🙂 Gorgeous!
Manu, you come up with some of the most beautiful and colorful dishes. This is fabulous. Have a great weekend!
Oh,that looks beautiful with those rose petals. It would be yummy with the scones.
Since a couple of weeks blueberries are still on the market, which is strange because it supponse season finished, anyway, this post is a very good reason to run to the market, buy some and cook this recipe.
Wonderful…!!!
Really! Are the berries better here in Australia? Sometimes I find sweet strawberries but I don’t really like the blueberries or raspberries – too tart or no flavour. But that could be because I’m up in north Queensland we don’t get great fruit and veg here. I do remember picking raspberries in Tasmania off the bush and commenting that they tasted like the raspberry lollies – they were so sweet. Your blueberry curd looks so vibrant particularly over the scones – YUM! When we catch up with the rest of Australia I’d love to try your recipe!
What a great recipe! It is such a pretty dish, and I’m sure it taste as good as it looks! Definitely will be making this. Thanks
Hi Manu,Your curd looks perfect. I’d love to start my Sunday with everything as is in your photos. Berries are a favorite but the season doesn’t last long enough.
Blueberry curd is such a brilliant idea! I love it.
This looks wonderful! I think I would like to try this method with cranberries as I packed away a bunch of fresh ones after Thanksgiving. Nice post!
What a gorgeous looking curd. So inspired!
superb presentation… looks delicious..
And I was thinking curd can only be made from citrus.
What a great idea to use berries, yum!
Oh boy oh boy oh boy oh boy… berries are among my favourite things in the world and I can’t wait to try this. I’ve never heard of berry curd. I can’t wait.
Congratulations on Today’s Top 9!
What an amazing recipe. We buy blueberries every week – but only ever throw them on top of porridge. Will definitely be trying this with some scones. Thanks.
How did I miss this gorgeous curd!!!? Congrats on the well deserved Top 9 today!
Wow I have been cooking with berries for 15 years and have not heard of blueberry curd before! I am excited to try this with canned blueberries as you could skip the first couple of steps. Canned blueberries are available in Australia and the US.
Thanks for sharing and the photos are spectacular!
Congrats on the top 9! These photos are making me drool! I have bookmarked this one and cannot wait to try it! It just looks too darn delicious!
Love this idea, and can’t wait to make some. Also love your step by step, and beautiful pics. Thankyou!
I love all things blueberry so I’m in love with this recipe. Congrats on the top 9. Lovely photos.
I’ll just drink it right from the spoon. To heck with putting it on something! 🙂
I love all berries but it’s not easy to find those sweet ones that’s why I seldom buy them unless the gals want or I crave.
This curd looks so yummy and I love its beautiful color! 😉
This recipe is gorgeous. I adore blueberries, and will definitely be making this. Thank you!
Thanks for this recipe, I made it today and its beautiful! I added some lemon rind and juice in when cooking the berries, yum!