Name: Blueberry Lemon Curd with Vegan Butter Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 200 g (1⅓ cups) frozen blueberries or fresh blueberries; 55 ml (¼ cup) lemon juice, freshly squeezed; ½ teaspoon lemon zest, freshly grated; 100 g (½ cup) granulated sugar; 300 ml (1¼ cups) vanilla soy milk or other non-dairy milk (vanilla oat milk or almond milk can be substituted; if using regular non-vanilla versions, add 2 teaspoons vanilla extract); 25 g (2 ½ tablespoons) cornstarch or ground arrowroot starch; 50 g (¼ cup) vegan butter (cubed) – use stick butter, not margarine

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Introduction

Blueberry curd is a luscious, tangy spread perfect for toast, pancakes, or desserts. Made with fresh or frozen berries and a touch of lemon, this dairy-free version uses vegan butter and non-dairy milk for a creamy texture that everyone will love.

A clear glass bowl filled with thick, creamy purple yogurt or smoothie sits on a white marbled surface. A woman's hand with red nail polish is holding a silver spoon scooping the smooth, shiny purple mixture from the bowl, showing its thick texture as it slightly drips from the spoon. Around the bowl, a few scattered dark blueberries add subtle color contrast, and soft natural light brightens the scene. The background is softly blurred, keeping focus on the bowl and spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g (1⅓ cups) frozen blueberries or fresh blueberries
55 ml (¼ cup) freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
100 g (½ cup) granulated sugar
300 ml (1¼ cups) vanilla soy milk or other non-dairy milk
25 g (2 ½ tablespoons) cornstarch or ground arrowroot starch
50 g (¼ cup) vegan butter, cubed (stick butter, not margarine)

Instructions

Step 1: If using fresh blueberries, wash and dry them thoroughly. Zest and juice the lemons to prepare your citrus flavors.
Step 2: In a saucepan, combine blueberries, lemon juice, lemon zest, and sugar. Bring to a simmer over medium heat until bubbling, then reduce to a gentle simmer. Cook for 12-15 minutes, stirring regularly to prevent sticking, until the mixture thickens slightly and most blueberries burst.
Step 3: In a bowl, whisk together the non-dairy milk and cornstarch until smooth. Slowly add this mixture to the saucepan, whisking constantly over low heat until the curd thickens further, about a few minutes.
Step 4: Place the cubed vegan butter in a large mixing bowl and set a fine-mesh sieve on top. Pour the curd mixture through the sieve, using a spatula to press and remove any lumps or unbroken berries.
Step 5: Whisk the strained curd well to fully incorporate the butter. Let it cool to room temperature for 10-15 minutes before storing or serving.

Tips & Variations

For a different flavor, try substituting lemon juice and zest with orange or lime.
Vanilla oat or almond milk can be used instead of soy milk; add 2 teaspoons vanilla extract if unsweetened.
Use ground arrowroot starch as a cornstarch alternative for a clearer curd.

Storage

Store the blueberry curd in an airtight jar in the refrigerator for up to one week. It will thicken as it chills but can be gently reheated in a saucepan to soften to your preferred consistency.

How to Serve

The image shows a small glass bowl filled with a thick, glossy purple smoothie or cream. A spoon is lifting some of the mixture, showing its smooth texture and slightly shiny surface. The rich purple color is consistent throughout, hinting at a berry-based mixture. A woman's hand with red nail polish holds the spoon, and the bowl is placed on a white marbled surface with blurred objects, including dark blueberries, in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work perfectly. Just wash and dry them well before cooking.

Is this curd suitable for vegans?

Absolutely. This recipe uses vegan butter and non-dairy milk, making it fully plant-based.