Blueberries are guarded like the crown jewels by my daughter. When Julie was a toddler she called them black balls. Not very poetic, I know, but since they are packed with anti-oxidants and many more healthy benefits eating plenty blueberries is to be encouraged, whatever you call them.
When Erin from BigFatBaker.com came up with a blueberry curd, it was time to rejoice. She was just in time to add a touch of blue to my first batch of Royal Wedding inspired macarons in honour of Prince William and Kate Middleton’s Big Day. Stay tuned for Monday’s post with a Royal Macaron procession.
I am delighted that Erin said yes and has returned to share her fruit curd recipes with us. They use up your egg yolks, are gluten free and can be used to fill your fruity macarons – that’s if there’s much left after relishing it by the spoonful! Let me hand you over to Erin now while I find my hat for a Royal Wedding Party.
Having a second opportunity to write a guest post for Jill is truly an honor. I am in love with her egg yolk section, and I can only imagine what recipes we will see in the future.
Speaking of recipes, have you checked out my pineapple curd recipe? And what about Manu’s recipe for Genovesi? Doesn’t that sound fabulous? I can’t wait until I have a chance to make that one for myself!
To continue on the egg yolk journey I made a delicious and thick organic blueberry curd. It is sweet, but balanced and I can only imagine how amazing it would taste sandwiched between some of Jill’s vanilla macarons.
Making this blueberry curd recipe is just as simple as any other curd recipe out there.
6 tbsp unsalted organic butter at room temperature
10-12 oz. organic blueberries
3 large egg yolks
¾ cup white sugar
pinch of salt
¼ cup water
First, defrost the frozen berries, or rinse fresh ones (if you are lucky enough to find them). In a small saucepan combine the water with the berries and cook down until the berries have burst, and there is a slightly syrupy liquid forming in the pan.
Go ahead and remove the pan from the heat, and smash the berries with a spoon. Strain the contents of your pan through a fine mesh strainer. Be sure to press on all the solids to extract as much liquid as possible. Dispose of the remains in the strainer.
In the same saucepan whisk together the sugar and butter. Slowly add in the egg yolks and mix until fully combined. Mix in the blueberry juice and salt.
Set the pan over low heat, and gradually increase the temperature of the mixture while stirring frequently. Gradually, over the next 5-7 minutes, increase the heat to medium while constantly stirring. At this point the mixture should be starting to thicken up.
Cook without boiling for 5-7 more minutes, or until the mixture has reached 170ºF. Do not forget to stir constantly!
Remove the pan from the heat and stir for 5 more minutes, and allow the mixture to cool slightly (about 5-10 minutes). Once it has cooled, pour into a pint sized jar for storage.
This curd turns out to be fairly thick compared to a traditional lemon or lime curd. I recommend allowing the curd to sit out at room temperature for about 10 minutes before trying to spread on something soft like bread or macarons.
But, there are many ways to enjoy this delicious curd. One of my new favorites is a peanut butter and blueberry curd sandwich, yum!
The curd will keep in the fridge for up to 2 weeks.
A huge thanks to Erin for sharing this with us to further our repertoire of egg yolk recipes. Don’t forget to pop by BigFatBaker.com and say hello to Erin from me and check out many more wonderful organic recipes.