Place blueberries and water in a small saucepan.
Cook over low-medium heat until the blueberries form a sauce.
Boil the water, and whisk continuously until the curd thickens. Remove from heat.
Add the cold butter cubes to the curd, and whisk to combine.
Pour in the blueberry sauce, and whisk until well mixed.
Cover with plastic wrap touching the curd, and refrigerate until completely cooled.
Serve on toast, pancakes, bagels, or English muffins.
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