Blueberry Curd Recipes

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BLUEBERRY-ALMOND CAKE WITH LEMON CURD



Blueberry-Almond Cake with Lemon Curd image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 15

2 sticks unsalted butter, at room temperature, plus more for the pans
2 1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup milk
2 cups fresh blueberries (about 1 pint)
1/3 cup sliced almonds
1 cup heavy cream
1 cup plus 2 tablespoons confectioners' sugar
1/2 cup lemon curd
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
  • Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
  • Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
  • Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
  • Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.

BLUEBERRY CURD



Blueberry Curd image

Make and share this Blueberry Curd recipe from Food.com.

Provided by gailanng

Categories     Sauces

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cup sugar
1/4 cup real butter
2 cups fresh blueberries or 2 cups frozen blueberries
1 tablespoon water
1 teaspoon lime zest
2 large eggs, beaten

Steps:

  • Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently, shaking the pan occasionally, until very soft (about 10 minutes.). Press through a fine sieve into a heatproof bowl or the top of a double boiler, then stir in the butter and sugar and put over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until the sugar has dissolved and the butter has melted.
  • Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil.
  • Strain the curd, if necessary, into clean, dry jars. Refrigerate up to 2 weeks.

Nutrition Facts : Calories 995.1, Fat 37.7, SaturatedFat 21.6, Cholesterol 329.3, Sodium 368.4, Carbohydrate 162.4, Fiber 4.7, Sugar 153, Protein 10.2

BLUEBERRY CURD TART RECIPE BY TASTY



Blueberry Curd Tart Recipe by Tasty image

Here's what you need: walnut, all-purpose flour, powdered sugar, cinnamon, salt, unsalted butter, blueberry, water, large eggs, large egg yolks, granulated sugar, lemon juice, corn starch, unsalted butter, extra virgin olive oil, kiwis

Provided by Chris Salicrup

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 16

1 cup walnut
1 cup all-purpose flour
½ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
8 tablespoons unsalted butter, 1 stick, melted
1 ½ cups blueberry
1 tablespoon water
2 large eggs
2 large egg yolks
¾ cup granulated sugar
½ cup lemon juice
2 teaspoons corn starch
3 tablespoons unsalted butter, cubed
3 tablespoons extra virgin olive oil
8 kiwis, skins removed

Steps:

  • In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
  • Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
  • Add the butter and pulse until the mixture comes together and holds when compressed.
  • Press the mixture into a 9-inch (23-cm) round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
  • Preheat the oven to 350˚F (180˚F).
  • Bake for 20-25 minutes.
  • Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
  • Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
  • Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
  • Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
  • Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
  • Continue whisking until the curd begins to thicken, 5-8 minutes.
  • Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
  • Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
  • Chill the tart in the refrigerator overnight.
  • Slice the kiwis into desired shapes and arrange on top of the chilled tart.
  • Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, Sugar 32 grams

LEMON CURD AND BLUEBERRY TRIFLE



Lemon Curd and Blueberry Trifle image

Categories     Milk/Cream     Mixer     Berry     Dairy     Dessert     Fourth of July     Mother's Day     Backyard BBQ     Cream Cheese     Blueberry     Lemon     Summer     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Lemon curd
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
2/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
5 large eggs, beaten to blend
Lemon syrup
1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tablespoon (packed) grated lemon peel
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 teaspoon vanilla extract
3 1/2-pint containers fresh blueberries
1 12-ounce purchased pound cake, cut into 1-inch cubes

Steps:

  • For lemon curd:
  • Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
  • For lemon syrup:
  • Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
  • For filling:
  • Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
  • Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
  • Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.

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