Description
This vegan Blueberry Curd is a creamy, tangy spread made from fresh or frozen blueberries, lemon juice, and non-dairy milk. Perfect for spreading on toast, dolloping on desserts, or adding a fruity twist to your breakfast, this curd is thickened with cornstarch and enriched with vegan butter for a luscious texture. Ready in just 40 minutes, it’s a delicious dairy-free alternative to traditional curds.
Ingredients
Scale
Fruit and Citrus
- 200 g frozen blueberries (or fresh blueberries)
- 55 ml lemon juice (freshly squeezed)
- ½ teaspoon lemon zest (freshly grated)
Sweetener and Thickeners
- 100 g granulated sugar
- 25 g cornstarch (or ground arrowroot starch)
Dairy Alternatives and Fats
- 300 ml vanilla soy milk (or other non-dairy milk)
- 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 have fresh lemon zest and lemon juice ready to use.
- Cook Blueberries: In a saucepan, combine the blueberries, freshly squeezed lemon juice, lemon zest, and granulated sugar. Bring the mixture to a simmer until it starts bubbling, then reduce the heat to maintain a gentle simmer. Stir frequently to prevent sticking, cooking for 12-15 minutes until the mixture reduces slightly and most blueberries burst to release their juices.
- Thicken the Curd: In a separate bowl, whisk together the vanilla soy milk and cornstarch until fully smooth with no lumps. Slowly pour this mixture into the saucepan with the blueberry compote while continuously whisking over low heat. Continue cooking and whisking gently until the mixture thickens into a custard-like consistency.
- Sift and Incorporate Butter: Place the cubed vegan butter into a large mixing bowl and position a fine-mesh sieve on top. Pour the thickened blueberry curd through the sieve, using a spatula to press through the berries and remove lumps, achieving a smooth texture. Whisk the strained curd vigorously until the vegan butter is fully melted and incorporated, creating a rich and creamy curd. Allow it to cool at room temperature for 10-15 minutes.
- Store: Transfer the cooled blueberry curd to an airtight jar and refrigerate. It will continue to thicken as it cools. When a looser consistency is desired, gently warm the curd in a saucepan before use. The curd can be stored in the refrigerator for up to one week.
Notes
- Use vanilla soy milk or any other non-dairy milk of your choice to keep the recipe vegan friendly.
- Stick to vegan butter for the best creamy texture and flavor; avoid margarine to prevent greasy curd.
- You can substitute cornstarch with ground arrowroot starch for thickening if preferred.
- The curd thickens more as it cools; reheat gently if you want a more spreadable texture.
- Frozen blueberries work well if fresh ones are out of season, just thaw slightly before using.
