Description
This vibrant and tangy Blueberry Curd combines the sweetness of blueberries with the brightness of fresh lemon juice and zest, thickened with cornstarch and enriched with vegan butter. Perfect as a spread, dessert topping, or filling, this dairy-free curd is easy to make and yields a silky smooth texture that bursts with flavor.
Ingredients
Scale
Blueberry Mixture
- 200 g frozen blueberries (or fresh blueberries)
- 55 ml freshly squeezed lemon juice
- ½ teaspoon freshly grated lemon zest
- 100 g granulated sugar
Thickening Mixture
- 300 ml vanilla soy milk (or other non-dairy milk)
- 25 g cornstarch (or ground arrowroot starch)
Finishing
- 50 g vegan butter (cubed, stick butter, not margarine)
Instructions
- Prepare: If using fresh blueberries, wash and dry them thoroughly. Zest and juice the lemons to get fresh lemon zest and lemon juice ready for the recipe.
- Cook the Blueberries: In a saucepan, combine the blueberries, lemon juice, lemon zest, and granulated sugar. Bring the mixture to a simmer until it bubbles. Reduce heat to a gentle simmer and cook for 12-15 minutes, stirring regularly to avoid sticking. Most blueberries should burst during this time, and the mixture will reduce slightly. Then lower the heat to low.
- Make the Thickening Mixture: In a separate bowl, whisk the non-dairy milk and cornstarch until completely smooth. Gradually add this mixture to the saucepan with the blueberry mixture, whisking continuously as you cook over low heat. Continue whisking and cooking slowly until the curd thickens to a creamy consistency.
- Sift and Finish: Place cubed vegan butter in a large mixing bowl and set a fine-mesh sieve on top. Pour the hot curd mixture through the sieve, using a spatula to press the mixture through, removing lumps and strained solids. Whisk the strained curd in the bowl to fully incorporate the butter and achieve a smooth, silky texture. Allow the curd to cool to room temperature for 10-15 minutes.
- Store: Transfer the cooled curd into an airtight jar and refrigerate. It will thicken further as it chills. For a runnier consistency, gently warm the curd in a saucepan before use.
Notes
- Use fresh lemon juice and zest for the best flavor and brightness in the curd.
- Sugar amount can be adjusted slightly based on the sweetness of the blueberries and personal preference.
- Vegan butter should be stick butter, not margarine, for proper texture and flavor in the curd.
- This curd can be refrigerated for up to one week and is delicious on toast, desserts, or as a filling.
- If you desire a thicker curd, allow it to chill longer in the refrigerator.
