Yesterday I started worrying about next week’s Tuesdays with Dorie recipe. It calls for a glaze made from lemon marmalade and I don’t know how the other girls did, but I can’t find lemon marmalade to save my life! So I started digging through my cabinets for something to use as a glaze and when I spotted some blueberries in my freezer, I just knew what I was going to do.

The cake that we’re making is a lemon cake. Lemon + blueberry = best combination ever.

I made a curd because I knew it would be quick. I couldn’t find a good recipe on the interwebz so I crossed my fingers and hoped for the best.

It turned out really good though. A little thicker than I had hoped, but that’s easily fixed next time around. But yeah, really good. I filled up one small canning jar and half of it is gone already! I haven’t even made the cake that it’s supposed to go with! I heard it’s really good on ice cream. *wink*

Blueberry Curd
  • 1 cup blueberries
  • 1 tablespoon water
  • 1 cup sugar
  • 1/4 cup butter
  • 3 eggs lightly beaten
  1. Put blueberries and water in saucepan and cook over low heat until blueberries are very soft, about 10 minutes. Press mixture through a fine mesh sieve and put liquid back into saucepan off of the heat. Stir everything together and cook on medium-low heat, stirring constantly until mixture is thickened, about 5 minutes. Remember that it will continue to thicken as it cools.



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