Description
This vibrant Blueberry Curd recipe features a luscious blend of fresh or frozen blueberries, tangy lemon, and creamy vegan butter, all thickened with cornstarch and a touch of vanilla soy milk. Perfect as a spread, filling, or topping, this dairy-free curd is easy to make on the stovetop and offers a delightful balance of sweet and tart flavors.
Ingredients
Fruit Mixture
- 200 g frozen blueberries (or fresh blueberries)
- 55 ml lemon juice (freshly squeezed)
- ½ teaspoon lemon zest (freshly grated)
- 100 g granulated sugar
Curd Base
- 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 berries, wash and dry them well. Zest and juice the lemons to ensure fresh, bright citrus flavor for the curd.
- Cook Blueberry Mixture: In a saucepan, combine the blueberries, lemon juice, lemon zest, and sugar. Bring to a simmer until bubbling, then reduce the heat slightly to maintain a gentle simmer. Cook for 12-15 minutes, stirring regularly to prevent sticking. The mixture will reduce slightly and most of the blueberries will burst, creating a thick, flavorful base.
- Thicken the Curd: In a separate bowl, whisk together the vanilla soy milk and cornstarch until smooth and lump-free. Slowly add this mixture into the simmering blueberry mixture while whisking consistently. Cook gently for a few more minutes until the curd thickens to the desired consistency.
- Sift and Incorporate Butter: Place the cubed vegan butter into a large mixing bowl and set a fine-mesh sieve on top. Pour the curd mixture through the sieve, using a spatula to press the mixture through and remove any lumps and seeds. Whisk well to allow the butter to melt completely and blend smoothly into the curd. Let the curd cool to room temperature for 10-15 minutes.
- Store: Transfer the cooled curd to an airtight jar or container and refrigerate. The curd will thicken further as it chills. To loosen, gently reheat in a saucepan to achieve a runnier consistency as desired.
Notes
- Using frozen blueberries works just as well as fresh and can be more convenient when out of season.
- You can substitute arrowroot starch for cornstarch if preferred for thickening.
- Use a firm vegan stick butter rather than margarine for the best creamy texture and flavor.
- Store the curd in the refrigerator for up to one week for optimal freshness.
- If the curd becomes too thick in the fridge, gently warm it on the stove while stirring to soften.
