Description
Deliciously creamy and tangy vegan blueberry curd made with fresh or frozen blueberries, lemon juice, and non-dairy milk. This smooth spread is perfect for topping toast, desserts, or adding a fruity twist to your breakfast.
Ingredients
Scale
Blueberry Curd Ingredients
- 200 g frozen blueberries (or fresh blueberries)
- 55 ml lemon juice (freshly squeezed)
- ½ teaspoon lemon zest (freshly grated)
- 100 g granulated sugar
- 300 ml vanilla soy milk (or other non-dairy milk)
- 25 g cornstarch (or ground arrowroot starch)
- 50 g vegan butter (cubed, stick butter, not margarine)
Instructions
- Prepare: If using fresh berries, wash and dry them thoroughly. Zest and juice the lemons to ensure fresh, bright flavors for the curd.
- Cook Blueberries: Place the blueberries, lemon juice, lemon zest, and sugar into a saucepan. Bring the mixture to a simmer until it begins bubbling. Reduce the heat slightly to maintain a gentle simmer and cook for 12-15 minutes, stirring frequently to prevent sticking. The berries will break down and the mixture will reduce slightly.
- Add Cornstarch Mixture: In a separate bowl, whisk together the vanilla soy milk and cornstarch until completely smooth. Slowly pour this into the blueberry mixture while whisking continuously over low heat. Cook gently for a few minutes until the mixture thickens into a luscious curd-like 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 hot curd mixture through the sieve, using a spatula to press and strain out blueberry solids and lumps. Whisk the smooth curd well, allowing the butter to melt and blend seamlessly for a rich texture. Let the curd cool at room temperature for 10-15 minutes.
- Store: Transfer the cooled curd into an airtight jar and refrigerate. It will thicken further as it chills and can be gently warmed in a saucepan to restore a more fluid consistency before serving.
Notes
- Use frozen blueberries if fresh ones are out of season to retain flavor and color.
- Granulated sugar can be adjusted according to your preferred sweetness level.
- Vanilla soy milk enriches the flavor but other non-dairy milks like almond or oat milk can be substituted.
- Stick vegan butter provides the best texture; avoid margarine for consistency and flavor.
- The curd keeps well refrigerated for up to one week.
- Reheat gently to loosen the curd if it becomes too thick after refrigeration.
