Blueberry Curd
As I was browsing ideas to use up the last of our frozen blueberries, I was thinking about other fruit recipes that I’ve made and loved in the past. I was remembering how much I really enjoyed this raspberry curd and figured blueberry curd would also be awesome. So I hit up Google, and came across this recipe from Amanda at Fake Ginger.
I whipped up this curd and was shocked at how PURPLE it came out. You don’t normally see a whole lot of purple foods out there, so I was excited. The recipe made just one small jar of curd which had delicious blueberry taste.
Hubby and I were contemplating how to use up this little jar of Blueberry Curd and came up with a few ideas. I ate some spread on graham crackers with some buttercream that I had in the fridge.
Hubby on the other hand, spooned some over some vanilla ice cream. Be sure to check back later to see what I did with the rest of the curd.
One Year Ago: Roasted Carrots with Thyme and Goat Cheese
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Blueberry Curd
A great way to use blueberries
Yield: 1 cup
Ingredients:
1 cup blueberries
1 Tbsp water
1 cup sugar
1/4 cup butter
3 eggs, lightly beaten
Directions:
Put blueberries and water in saucepan and cook over low heat until blueberries are very soft, about 10 minutes.
Press mixture through a fine mesh sieve and put liquid back into saucepan off of the heat. Stir everything together and cook on medium-low heat, stirring constantly until mixture is thickened, about 5 minutes. The curd will continue to thicken as it cools.
Recipe from Fake Ginger
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
how did you manage to get yours looking lyke the crumbly toppings of a muffin? my are so darn smooth!!! gosh.. yours look reallie enticing. great job!
Cakey is just the word I was looking for! We gobbled these all up in flash!
I’m not sure how I did it. I just followed the directions… I used frozen blueberries and my batter definitely looked like ice cream out of the fridge. I love cakey cookies so these really hit the spot for me!
Those do look like muffin tops (the yummy part). I enjoyed the cakey cookies too!
I this her’s probably looked more bumpy is because she didn’t chop her rhubarb as finely, so it didn’t break down as much. You can end up with Rhubarb sauce fairly easily.