I LOVE lemon curd. In our house, I knew I needed to come up with sugar free versions of a few foods in particular when we came off sugar. The main one for my husband was ice cream, which, at risk of sounding arrogant, I nailed (although I personally prefer this version – shh!). But for me, the main one was lemon curd. I actually have a sugar free lemon curd recipe I have developed that I love, and I will definitely be sharing it here in the near future. But our family, and our kids in particular, are really big fans of blueberries, so I was curious to find out if a blueberry curd would turn out as well as the lemon one did.
Because of the water content of the blueberries, it definitely comes out a bit more runny, but it is still lusciously thick and creamy and buttery, and I must say, I’m pretty excited about it!
On top of which, it is really cheap to make! I use frozen blueberries for this recipe, which again, does leave it a little more pourable than spreadable compared to your average curd, but tastes too good and costs so much less that I personally do not mind this at all.
Using frozen berries also means you can make this all year round – win!
Because of its consistency, this curd is especially delicious as a topping for pancakes or waffles or stirred into yogurt, but you could use it to make a blueberry tart or to simply spread on some toast if you wish. It’s also great spread into the middle of a sugar free sandwich cake with a bit of whipped cream – a gorgeous twist on a Victoria sponge fit for a celebration!
Just remember – this recipe contains partially cooked eggs, so be cautious about serving this to pregnant women or under 5s.
A yummy, thick, creamy blueberry curd that is packed full of antioxidants and free of any sugar! Barely adapted from this recipe.
- 2 cups (200g) frozen blueberries
- zest and juice of 1/2 a lemon
- 1/4 -1/2 cup (50-100g) xylitol, to taste (I prefer it slightly tart, but if you like a really sweet curd, use 1/2 cup)
- 1 stick (110g) butter, softened
- 3 medium eggs, beaten
Heat the blueberries and lemon zest and juice in a pan over medium heat for about 5 mins, until the blueberries have released their juices and softened. Mash them to release the last of the juices, then turn the heat down to low.
Stir in the xylitol, butter and eggs, keeping the mixture over a low heat and continuously stirring until the curd has thickened and coats the back of the spoon.
Strain through a sieve, pushing the mixture right down to squeeze through as much of the curd as possible. Discard the pulp left in the sieve. Allow the curd to cool and keep in the fridge. Will keep for up to 2 weeks.*
The original recipe says you can freeze the curd for up to a year - I have not personally tried freezing it so cannot vouch for this, but it is certainly worth a try if you don't think you'll get through the curd in 2 weeks!