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. 
i love lime! these sound great 🙂
It’s 5 o’clock somewhere, so bottoms up with these tasty-sounding sweet treats!
The frosting recipe is missing something. ‘1/4 butter’ ??? Pound or cup? But it sounds great.
Those look amazing!
I’ll have to double check the recipe and fix my typo this weekend. Sorry about that. For anyone who asked why they look slushy. This was one of my first Vegan cupcakes and I was using low-fat soy milk. This causes the cupcakes to come out gummy/sticky and not rise very much. I filled them the same amount that I usually do, they just didn’t rise up much. I’d like to try this recipe again to make prettier margarita cupcakes.
I use non-vegan ingredients and they turn out great as well. Also, I seem to have to double the powdered sugar for the frosting to give it an substance, and then I have way too much frosting 🙂 I also add a bit more lime than the recipe calls for, but that’s just me.