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
Four Years Ago: Butternut Squash Risotto
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. 
Oh yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.
http://www.simplysweeter.blogspot.com
Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?
KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.
strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! 😀 your cupcakes look great, by the wayaoh
I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.
Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.
This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers 🙂
Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :
http://www.brisbanebaker.blogspot.com
These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside 🙂
Sues
cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! 🙂
http://cuppycakebakes.blogspot.com
I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?
Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.
I love reading tһrough an article that can mɑke people tһink.
Also, mɑny tһanks for permitting me tto comment!
Have a l᧐oк at my page: ecommerce wordpress