Skip to Content

Blueberry Curd

Blueberry Curd is sweet, tart, tangy, and smooth all rolled into one. It’s an easy fruit spread that’s bursting with fresh fruit flavors and only takes a few minutes to make.

Fresh fruit spreads, like this blueberry curd, are something that we love to make for homemade French bread, bagels, and English muffins. It’s perfect when you want something sweet but don’t want something as sweet as jelly or jam.

We have other favorites, too, like this honey walnut cream cheese, garlic and herb cream cheese, and cinnamon butter.

Close up of homemade blueberry curd.

How to Make Blueberry Curd:

  1. Place the blueberries and water in a small pan over low heat. Cook for several minutes until the berries reduce down into a sauce. Remove from heat.
  2. Pour the blueberry mixture through a mesh sieve, and allow the sauce to cool slightly.
  3. Meanwhile, place a couple inches of water in a double boiler. Add the egg yolks, whole egg, granulated sugar, lemon zest, and lemon juice, into the top pot of the double boiler.
  4. Whisk continuously for about 10 minutes until the mixture thickens and resembles Hollandaise sauce.
  5. Remove from heat, and add the cubed butter.
  6. Whisk to combine, then pour in the blueberry sauce.
  7. Stir to combine. Cover with plastic wrap, so the wrap is touching the blueberry curd. Transfer to the refrigerator to cool.
Collage showing how to make blueberry curd from scratch.

Blueberry Curd Tips and Variations:

  • Go low and slow when cooking the egg mixture over the double boiler. There’s really no good way to speed up this process, and trying to do so will result in scrambled egg pieces in the blueberry curd.
  • Don’t place too much water in the double boiler. There only needs to be an inch or two to create steam. If the water touches the other pan or bowl, it may be too hot and scramble the eggs.
  • Make a double boiler by placing a heat-safe bowl over a pan. Make sure it fits snuggly into place, so the steam doesn’t escape.
  • Fresh or frozen blueberries will work for this recipe. If you use fresh blueberries, taste them before starting the recipe. The amount of sugar may need to be adjust depending on how sweet the blueberries taste.
  • The curd will thicken as it cools, but if you’d like to thicken it while it cooks add an extra egg yolk.
  • For less lemon flavor, reduce or omit the lemon zest.
Close up of fresh fruit curd.

Storage Recommendations:

Refrigerator: Store blueberry curd in an airtight container in the refrigerator for up to 1 week.

Freeze: Blueberry curd can be frozen for about 2 months. Make sure to chill it in the refrigerator first, then transfer it to a freezer-safe container.

Like this recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Close up view of fruit curd with bread.

Blueberry Curd

5 from 1 vote
Print Pin Save
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 10 Servings

I earn a commission from Amazon and Instacart from qualifying purchases.


  • 1 cups blueberries fresh
  • 1 tablespoon water
  • 2 egg yolks
  • 1 large egg
  • ½ cup granulated sugar
  • ¼ cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 6 tablespoons unsalted butter cut into small pieces


  • Place the blueberries and water in a small saucepan over low to medium heat. Cook until the mixture begins to simmer and the blueberries begin to pop. Remove from heat, and strain through a mesh sieve. Allow the mixture to cool to slightly.
    1 cups blueberries
    1 tablespoon water
  • Place 1 to 2 inches of water into a double boiler, or make a double boiler out of a saucepan and a heat-safe bowl. Bring the water to a boil, then reduce to a simmer.
  • Place egg yolks, whole egg, granulated sugar, lemon zest, and lemon juice, into the top pot of the double boiler or bowl over the pan.
    2 egg yolks
    1 large egg
    ½ cup granulated sugar
    ¼ cup lemon juice
    1 tablespoon lemon zest
  • Whisk constantly while the curd cooks to ensure the eggs don’t scramble. The mixture will begin to thicken. After about 10 minutes, the mixture should resemble the texture of hollandaise sauce. Remove from heat, and whisk in the butter.
    6 tablespoons unsalted butter
  • After the butter melts, stir in the blueberry mixture. Pour the mixture into a sealable container, and cover with plastic wrap making sure that the plastic wrap touches the curd.
  • Refrigerate for 2 to 3 hours until completely chilled. Serve on toast, pancakes, English muffins, pound cake, Angel food cake, or your other favorite desserts. Store leftovers in the refrigerator for up to 7 days.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of blueberry curd. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1ounce | Calories: 127kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 9mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 294IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.2mg
Recipe Rating