Blueberry Curd

blueberry curd


  • 1 cup blueberries (fresh or frozen)
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 large eggs, lightly beaten
  • 1/2 teaspoon lemon zest (about 1/2 small lemon)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pure almond extract


  1. Place blueberries in a saucepan and cook over low heat until blueberries are very soft, about 10 minutes.
  2. Press mixture through a fine mesh sieve, then return liquid to  saucepan on medium low heat. Add sugar, butter, eggs, lemon zest, salt and almond extract, stirring constantly until mixture is thickened, about 5 minutes. Watch carefully so that mixture does not curdle.
  3. Remove from heat, let cool to room temperature, then transfer to a bowl and cover by pressing a piece of plastic wrap over surface to prevent a skin from forming.
  4. Chill 2 hours or overnight.
  5. Keep refrigerated. 
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Clarke @WellPlated.

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