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

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)

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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.