Blueberry Lemon Curd with Vegan Butter Recipe
This vegan blueberry curd is a luscious, dairy-free spread made with fresh or frozen blueberries, lemon, and smooth non-dairy milk. It’s thickened with cornstarch and enriched with vegan butter for a creamy texture, perfect for toast, desserts, or as a topping. Quick to prepare on the stovetop, this naturally fruity curd offers a bright, tangy flavor with a hint of vanilla.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 1¼ cups (300 ml) of blueberry curd 1x
- Category: Sauces & Spreads
- Method: Stovetop
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Scale
Blueberry Curd 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
Instructions
- Prepare the ingredients: If using fresh blueberries, wash and dry them thoroughly. Zest and juice the lemons to collect fresh lemon juice and zest.
- Cook the blueberries: In a saucepan, combine the blueberries, lemon juice, lemon zest, and sugar. Bring to a simmer over medium heat until the mixture bubbles. Lower the heat to maintain a gentle simmer and cook for 12-15 minutes, stirring frequently to prevent sticking. The mixture will thicken as most blueberries burst.
- Thicken with starch: In a separate bowl, whisk together the non-dairy milk and cornstarch until smooth with no lumps. Slowly pour this mixture into the saucepan with the blueberry mixture, whisking continuously over low heat for a few minutes until it thickens.
- Sift and finish: 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 the mixture through and filter out lumps and blueberry skins.
- Incorporate the butter: Whisk the strained curd well to melt the butter and fully combine it, resulting in a smooth, creamy texture. Let the curd cool to room temperature for 10-15 minutes.
- Store properly: Transfer the blueberry curd to an airtight container and refrigerate for up to one week. The curd will firm up in the fridge but can be gently warmed in a saucepan before serving if a softer consistency is desired.
Notes
- Non-dairy milk substitutions: You can use vanilla oat milk or almond milk for the best flavor. If using plain soy, oat, or almond milk without vanilla, add 2 teaspoons of vanilla extract to the milk mixture.
- Ensure to use vegan stick butter instead of margarine to achieve the best creamy texture and flavor.
- The curd thickens more as it cools, so if you want a runnier consistency, gently reheat before serving.
Keywords: blueberry curd, vegan dessert spread, dairy-free curd, blueberry sauce, vegan butter curd, non-dairy blueberry spread
