If you’ve been searching for a vibrant, tangy, and utterly luscious spread that’s completely plant-based, look no further than this Vegan Blueberry Lemon Curd Recipe. It blends the zing of fresh lemon with the natural sweetness and rich color of blueberries, all while maintaining a creamy, silky texture that feels like a dream on your toast or dessert. This curd is the perfect balance of bright citrus and juicy berry flavors, and it’s so simple to make that you’ll want to whip up a batch again and again.
Ingredients You’ll Need
These ingredients are refreshingly straightforward, yet each one plays an essential role: the blueberries give the curd its beautiful color and burst of flavor, lemon juice and zest bring that unmistakable tang, and vegan butter along with non-dairy milk create a silky smooth texture that’s absolutely irresistible.
- Frozen or fresh blueberries: About 200 grams; frozen works great and naturally sweetens the curd as they cook down.
- Freshly squeezed lemon juice: 55 ml; this gives the curd its bright, citrusy backbone.
- Freshly grated lemon zest: ½ teaspoon; adds depth and aromatic freshness that lifts the whole dish.
- Granulated sugar: 100 grams; balances the tartness and enhances the fruity notes perfectly.
- Vanilla soy milk (or other non-dairy milk): 300 ml; brings creaminess without dairy, with a subtle vanilla touch for extra warmth.
- Cornstarch or arrowroot starch: 25 grams; this natural thickener creates that luscious curd texture you’re aiming for.
- Vegan butter: 50 grams, cubed; it enriches the curd with a velvety finish and smooth melt-in-your-mouth feel.
How to Make Vegan Blueberry Lemon Curd Recipe
Step 1: Prep the Berries and Lemon
Starting off, give your fresh blueberries a gentle rinse and pat them dry if you’re using fresh ones. Make sure to zest just the yellow part of your lemon to avoid any bitterness, and then squeeze out fresh juice. The freshness here really shines through in the final taste.
Step 2: Cook the Blueberry Mixture
Add your blueberries, lemon juice, lemon zest, and sugar into a saucepan. Bring this tasty combo to a bubbling simmer and then lower the heat for a gentle cook. Stir often for 12 to 15 minutes until most blueberries burst and the mixture reduces slightly. This step unlocks the vibrant blueberry flavor while blending it beautifully with tangy lemon.
Step 3: Incorporate Milk and Thickener
While your fruit mixture simmers, whisk together your non-dairy milk and cornstarch until silky smooth. Pour this mixture into the saucepan and continue stirring gently over low heat. Watch as the curd thickens into a luscious spreadable consistency — this is where the magic happens.
Step 4: Sift and Add Vegan Butter
Place the cubed vegan butter in a large bowl with a fine-mesh sieve on top. Pour the curd slowly through the sieve, pressing with a spatula to extract every bit of flavor and remove lumps or stubborn skins. Whisk the strained curd well; the butter will melt into the warm mixture, giving it a glossy, rich texture that feels like silk.
Step 5: Cool and Store
Let your curd cool to room temperature for about 10 to 15 minutes before transferring it to an airtight jar. Pop it in the fridge where it will thicken further and keep fresh for up to a week. This part allows the flavors to meld beautifully, making the next bite even better than the first.
How to Serve Vegan Blueberry Lemon Curd Recipe
Garnishes
Sprinkle a bit of lemon zest or a handful of fresh blueberries on top of your curd spread to add a pop of color and an extra burst of freshness. A mint leaf or edible flower also elevates the presentation and highlights the natural vibrancy of the curd.
Side Dishes
This curd pairs wonderfully with warm toast, flaky croissants, or vegan scones for a delightful breakfast or afternoon treat. It’s also an exquisite topping for dairy-free yogurt bowls or pancakes, adding that perfect contrast of sweet and tart flavors.
Creative Ways to Present
Try using your Vegan Blueberry Lemon Curd Recipe as a glossy filling in vegan tarts or cupcakes, or swirl it into vegan cheesecake batter for a stunning berry-lemon twist. For an elegant dessert, spoon it atop coconut whipped cream garnished with crushed nuts or toasted coconut flakes.
Make Ahead and Storage
Storing Leftovers
Keep your leftover curd in an airtight container in the refrigerator, where it will last up to one week. The flavors continue to deepen over time, making it an ideal make-ahead treat you can reach for throughout the week.
Freezing
If you want to save your Vegan Blueberry Lemon Curd Recipe longer, freezing is a great option. Transfer the curd to a freezer-safe container and freeze for up to three months. Just thaw it slowly in the fridge overnight before use.
Reheating
To bring the curd back to a pourable consistency, gently warm it in a small saucepan over low heat. Stir frequently to prevent scorching, and if you find it’s a little too thick, a splash of non-dairy milk will help loosen it up beautifully.
FAQs
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work just as well, and many cooks prefer them for their intrinsic juiciness. Just be sure to wash and dry them thoroughly before use to avoid excess water diluting the curd.
Is there a substitute for cornstarch in this recipe?
Yes, arrowroot starch is a fantastic substitute if you prefer a more natural thickener or don’t have cornstarch on hand. It provides a similar smooth consistency without affecting the flavor.
Can I use other types of non-dairy milk?
Definitely! While vanilla soy milk adds a nice subtle sweetness and creaminess, almond milk, oat milk, or coconut milk are all suitable alternatives depending on your flavor preference or dietary needs.
How long does the Vegan Blueberry Lemon Curd Recipe last in the fridge?
Stored in a sealed container, this curd typically keeps well for up to seven days. Beyond that, the quality may decline, so it’s best enjoyed fresh or within that time frame.
Is this curd suitable for baking?
Yes! This curd holds up beautifully when used as a filling or swirl in vegan baked goods. Just keep in mind that baking might slightly alter the texture, but the lovely tangy flavor will remain a highlight.
Final Thoughts
I can’t recommend making this Vegan Blueberry Lemon Curd Recipe enough—it’s a bright and beautiful way to enjoy fresh fruits in a vegan-friendly, versatile spread that brightens every meal. Whether you’re slathering it on toast, swirling it in desserts, or simply tasting it by the spoonful, it’s bound to become one of your kitchen favorites. Give it a try, and watch how easily it becomes your go-to for a burst of fresh flavor!
Print
Vegan Blueberry Lemon Curd Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 20 servings
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This vegan Blueberry Curd is a luscious, tangy spread made from fresh or frozen blueberries, lemon juice, and non-dairy milk. Perfect as a topping for toast, cakes, or desserts, this curd offers a rich, creamy texture without any dairy, making it suitable for vegan diets. The recipe combines the burst of blueberries with the zing of lemon, thickened with cornstarch and enriched with vegan butter for a smooth, luxurious finish.
Ingredients
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 blueberries, wash and dry them thoroughly. Zest the lemon and squeeze out fresh lemon juice to ensure maximum flavor in the curd.
- Cook the Blueberry Mixture: In a saucepan, combine the blueberries, lemon juice, lemon zest, and sugar, then bring the mixture to a simmer until it starts bubbling. Lower the heat to maintain a gentle simmer and cook for 12 to 15 minutes, stirring frequently to avoid sticking. During this time, the mixture will reduce slightly and most blueberries will burst, releasing their juices.
- Thicken the Curd: In a separate bowl, whisk together the soy milk and cornstarch until completely smooth. Pour this mixture into the saucepan with the blueberry mixture, stirring continuously over low heat. Cook the mixture gently for a few minutes until it thickens to a creamy consistency.
- Sift and Incorporate Butter: Place cubed vegan butter into a large mixing bowl and position a fine-mesh sieve on top. Pour the thickened curd mixture through the sieve, using a spatula to press out the fruit and remove lumps. Whisk the strained curd well to melt the butter fully and achieve a smooth, creamy texture. Allow the curd to cool to room temperature for 10 to 15 minutes.
- Store: Transfer the cooled blueberry curd into an airtight jar and refrigerate for up to one week. The curd will continue to thicken as it chills; gently warm it in a saucepan if a looser consistency is desired before serving.
Notes
- You can substitute fresh blueberries for frozen, but ensure they are well washed and dried.
- Using vanilla soy milk adds a subtle sweetness and creaminess, but any non-dairy milk can be used based on preference.
- Stick to vegan butter rather than margarine to achieve the best flavor and texture in the curd.
- The cornstarch acts as a thickening agent; if unavailable, arrowroot starch is a suitable alternative.
- Store the curd refrigerated and use within one week for best freshness.
