Hamdi Saidani Pioneer Woman Blueberry Curd Recipe made of fresh blueberries, sugar, lemon juice, eggs, and butter. Serves 8 and takes about 20 minutes to cook plus 1 hour chilling time. It’s smooth, sweet-tart, and perfect for many desserts!
Try More Pioneer Woman Blueberry Recipes:
- Pioneer Woman Blueberry Crumble
- Pioneer Woman Blueberry Bars
- Pioneer Woman Blueberry Baked French Toast
💜 Why You’ll Love This Pioneer Woman Blueberry Curd Recipe:
- Fresh ingredients: made with real, simple kitchen staples.
- Rich flavor: bursting with sweet and tangy blueberry goodness.
- Perfect texture: smooth, creamy, and spreadable.
- Multi-use: great for tarts, toast, cakes, and more.
- Easy process: stovetop cooking, no baking required.
- Make-ahead friendly: stores well in fridge or freezer.
❓ What Is Pioneer Woman Blueberry Curd Recipe?
Pioneer Woman Blueberry Curd Recipe is a creamy fruit spread made by cooking blueberries, lemon juice, sugar, eggs, and butter into a thick, smooth curd. It’s perfect for tarts, toast, or layering in cakes and desserts.
🍇 Ingredients
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 4 tablespoons unsalted butter, cut into pieces
🍧 Instructions:
- In a saucepan, combine blueberries, lemon juice, and zest. Simmer until berries burst.
- Puree the mixture and strain through a fine mesh sieve.
- In a clean saucepan, whisk eggs, yolk, and sugar. Slowly add the blueberry mixture while whisking.
- Cook over medium-low heat, stirring constantly, until thick (about 8–10 minutes).
- Remove from heat and stir in butter until smooth. Transfer to jars or containers and chill for 1 hour.
💭 Recipe Tips:
- Strain the puree: Always strain the blueberry puree through a fine mesh sieve after blending. This removes the skins and any leftover solids, resulting in a silky-smooth curd that looks and feels luxurious when spread or spooned into desserts.
- Whisk nonstop: While cooking the curd, make sure to whisk constantly and gently. This prevents the eggs from scrambling or forming lumps.
- Check temperature: Use a kitchen thermometer if possible. Blueberry Curd thickens best when it reaches around 170°F (77°C).
- Enhance flavor: For a deeper, more balanced flavor, add 1/2 teaspoon of vanilla extract or a pinch of salt after removing the curd from the heat.
- Use glass jars: Store your finished Blueberry Curd in clean, sterilized glass jars. Not only do they keep the curd fresh in the fridge, but they also make serving and gifting easy.
🧁 What To Serve With Blueberry Curd?
Serve Blueberry Curd with Blueberry Crumble,Blueberry Bars, Blueberry Baked French Toast, Blueberry Dessert Pizza or Blueberry Coffee Cake. It’s also great as a filling for Blueberry Panna Cotta, Blueberry Pop Tarts, and Blueberry Yogurt Popsicles, or swirled into yogurt, cheesecake or oatmeal for a fruity twist.
🎚 How To Store Leftovers Blueberry Curd?
- Refrigerator: Store leftovers blueberry curd in a sealed glass jar or airtight container for up to 10 days. Keep chilled at all times to maintain freshness.
- Freezer: Freeze leftovers blueberry curd in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before using.
🥵 How to Reheat Leftovers Blueberry Curd?
- In The Stovetop: Place leftovers blueberry curd in a small saucepan over low heat for up 1-2 minutes. Stir gently until warmed.
- In The Microwave: Heat leftovers blueberry curd in 10–15 second bursts stirring in between until just warm. Avoid overheating to prevent curdling.
FAQ’S
Can I use frozen blueberries to make Blueberry Curd?
Yes, frozen blueberries work well in Blueberry Curd. You don’t need to thaw them first just simmer them a bit longer to cook off excess moisture. The flavor is just as rich, and it’s a great option year-round.
What does Blueberry Curd taste like?
Blueberry Curd has a rich, fruity taste that balances sweet and tart notes. The lemon juice adds brightness, while the butter and eggs give it a creamy, smooth texture. It’s intensely blueberry-flavored and slightly tangy.
Is Blueberry Curd the same as blueberry jam?
No, Blueberry Curd is different from blueberry jam. Blueberry Curd is creamier and includes eggs and butter, while blueberry jam is thicker, chunkier, and made with pectin or natural fruit sugars. Both are spreadable, but curd has a custard-like feel.
How do I know when Blueberry Curd is done cooking?
Blueberry Curd is done when it thickens enough to coat the back of a spoon or reaches about 170°F on a thermometer. It will continue to thicken as it cools, so don’t overcook.
Why did my Blueberry Curd turn out lumpy?
Lumpy Blueberry Curd usually means the eggs cooked too fast. To avoid this, whisk constantly and cook over low heat. Straining the curd through a fine sieve will remove any lumps or cooked egg bits.
How do I thicken Blueberry Curd if it’s too runny?
If Blueberry Curd is too runny, try cooking it a few minutes longer on low heat while stirring. If needed, add a teaspoon of cornstarch dissolved in water and continue stirring until it thickens.
Can I can Blueberry Curd for shelf-stable storage?
Blueberry Curd is not recommended for canning due to the presence of eggs and butter, which make it unsafe for water-bath canning. It’s best stored in the fridge or freezer.
More Pioneer Woman Blueberry Recipes:
- Pioneer Woman Blueberry-Basil Limeade
- Pioneer Woman Blueberry Ice Cream
- Pioneer Woman Blueberry Yogurt Smoothie
Nutrition Facts
Serving Size: 1 serving
- Calories: 138 kcal
- Carbohydrates: 16 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 4.5 g
- Cholesterol: 72 mg
- Sodium: 18 mg
- Fiber: 1 g
- Sugar: 14 g
- Vitamin A: 300 IU
- Vitamin C: 6 mg
- Calcium: 12 mg
- Iron: 0.4 mg
Pioneer Woman Blueberry Curd
Description
Pioneer Woman Blueberry Curd Recipe made of fresh blueberries, sugar, lemon juice, eggs, and butter. Serves 8 and takes about 20 minutes to cook plus 1 hour chilling time. It’s smooth, sweet-tart, and perfect for many desserts!
Ingredients
Instructions
- In a saucepan, combine blueberries, lemon juice, and zest. Simmer until berries burst.
- Puree the mixture and strain through a fine mesh sieve.
- In a clean saucepan, whisk eggs, yolk, and sugar. Slowly add the blueberry mixture while whisking.
- Cook over medium-low heat, stirring constantly, until thick (about 8–10 minutes).
- Remove from heat and stir in butter until smooth. Transfer to jars or containers and chill for 1 hour.
Notes
- Strain the puree: Always strain the blueberry puree through a fine mesh sieve after blending. This removes the skins and any leftover solids, resulting in a silky-smooth curd that looks and feels luxurious when spread or spooned into desserts.
Whisk nonstop: While cooking the curd, make sure to whisk constantly and gently. This prevents the eggs from scrambling or forming lumps.
Check temperature: Use a kitchen thermometer if possible. Blueberry Curd thickens best when it reaches around 170°F (77°C).
Enhance flavor: For a deeper, more balanced flavor, add 1/2 teaspoon of vanilla extract or a pinch of salt after removing the curd from the heat.
Use glass jars: Store your finished Blueberry Curd in clean, sterilized glass jars. Not only do they keep the curd fresh in the fridge, but they also make serving and gifting easy.
