Adventures of a Cake Diva

A Blog About Adventures in Baking and Cake Decorating

Lovely, Lovely Blueberry Curd + My First Giveaway {Closed} 09/14/2012

Filed under: Fillings,Recipes — acakediva @ 10:36 PM
Tags: , , , ,

I’ve got a couple of things to share with you.  First, I made this jar of  lovely, lovely blueberry curd.  It’s smooth, creamy, and totally bursting with blueberry flavor.  I’m officially in love.

Giveaway contents: An adorable cupcake zipper pouch, a super cute cupcake timer, two packages of cheerful cupcake liners, two packages of super cool cupcake stencils, and a groovy $10 iTunes gift card.

   Second, to celebrate my first Blogiversary, I have this cute collection of goodies that I’m giving away to one lucky reader.  I’ve spelled out all of the details for this giveaway at the end of this post.  Now, let’s talk blueberries, shall we?

I hope you’re lucky enough to have a Farmer’s Market in your town.  Really, I do.  As I puttered around the Kalamazoo Farmer’s Market last weekend, I found these charming little blueberries.  Almost instantly, I had visions of a white chocolate cake filled with blueberry curd.  Let’s nail down the curd recipe today, and I’ll share with you the cake recipe in my next post.  Deal?

     I suspect that the idea of making a fruit curd might be a little daunting for some folks.  Do not be afraid.  Combine 1 cup of blueberries, 3/4 tablespoon of water, and 1/4-1/2 teaspoon of lemon zest in a saucepan.   Heat them on your stove top over low heat, stirring occasionally.

 After about 10-12 minutes, the berries will reduce down to a mixture of a thick liquid and fruit skin.  Place a sieve over a bowl.  Pour the mixture into the sieve.  The thick liquid will (mostly) run through the sieve.  Then, using a spoon, press the mixture through the sieve so that the berries’ skins remain in the sieve but most (if not all) of the thick liquid has strained into your bowl.

Pour the blueberry liquid back into the saucepan over medium heat.  Add  6 ounces (about 1 cup) of ultrafine granulated sugar, 1 teaspoon of pure vanilla extract, ¼ cup of butter  (½ stick),  and 3 eggs, lightly beaten.  Stir the mixture frequently, about 5-7 minutes, until it starts to thicken.  Be careful not to over-cook the eggs.  (Gross.)  Remove from heat.  As the curd cools down, it will thicken.  After it has cooled, it’s ready to eat.  Be sure to keep the curd stored in your fridge.

   This recipe makes enough blueberry curd to fill a two layer 8″ cake or a three layer 7″ cake. You’ll have some leftover, too.   Spread the extra curd onto just about anything—toast, English muffins, or biscuits.  I’ve got some scones baking in the oven right now.  I can’t wait to slather some of this blueberry curd all over one and take a big bite.

How to Enter Giveaway:  {Giveaway is now closed.} It’s easy peasy!  Just leave a comment that answers:  What’s your favorite fruit to use with cake?  (It doesn’t matter if you use the fruit in the cake batter, as a filling, or in the frosting.)

For Additional Entries:  Leave a separate comment for each additional entry.

1)  “Like” Adventures of a Cake Diva on Facebook.

2)  Follow my blog via e-mail.  (You will receive notifications of new posts by e-mail.)

3)  Follow me on Pinterest.

Giveaway is open from Friday, September 14 through Saturday, September 22, 2012 at 11:59 pm, EST.  For Official Rules, click HERE.  Good luck!

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32 Responses to “Lovely, Lovely Blueberry Curd + My First Giveaway {Closed}”

  1. Yum! I’m intrigued, I’ve never made non-citrus fruit curd before. Can you make curd with any juicy fruit?

    • acakediva Says:

      I don’t see why you couldn’t. I think the biggest difference between a citrus vs non-citrus base is that citrus has enough acidity to bring the mixture to a direct boil without worrying about over-cooking the eggs. So, with a non-citrus, you have to really watch the eggs. Also, you also might have to play around with the liquid ratios, depending on the thickness/texture of the fruit once it’s been reduced. 🙂

  2. omeletta Says:

    This looks so good! I saw it on pinterest without realizing it was YOU and then was so happy when I noticed this post in my reader! 🙂 Looking forward to that cake recipe, too 🙂

  3. Audra Hollamon Says:

    Pineapple

  4. Paul Hollamon Says:

    Strawberry

  5. Michelle Says:

    Strawberry

  6. Albrei Mudry Says:

    Blueberry!

  7. Alaina Kingma Says:

    Blueberries

  8. Chrystine M Says:

    Raspberries

  9. Nicole Hausman Says:

    Lemon

  10. Loni Campbell Says:

    Lemons & blueberries

  11. Aiden H Says:

    Key limes. Key lime curd is the BEST!

  12. happygrape2 Says:

    blueberries, and I followed.

  13. Any fresh berry… or Lemon. It is so hard to choose!

  14. JM Says:

    My favorite has always been strawberry, whether using fresh strawberries on top of my cakes or as a filling!

  15. JM Says:

    Liked on Facebook!

  16. JM Says:

    Followed on Pinterest!

  17. JM Says:

    Subscribed via email!

  18. stylefriendly Says:

    My favorite fruit to use in cake is strawberries!

  19. I think that would be strawberries!

  20. I follow you on Pinterest as cezovski9
    Digicats {at} Sbcglobal {dot} Net

  21. I like you on Facebook (Carolsue Anderson)
    Digicats {at} Sbcglobal {dot} Net

  22. I subscribe to your newsletter via e-mail.
    Digicats {at} Sbcglobal {dot} Net

    • acakediva Says:

      Carolsue, You get the gold star for today! Thanks for the comment, the “Like”, and the follows on Pinterest and via e-mail. 🙂

  23. […] distinct, yet delicate, white chocolate flavor.  Each bite is delightfully balanced by the smooth blueberry curd and the white chocolate […]

  24. Emily B Says:

    Love blueberries and rasberries

  25. Francesca Says:

    I love any kind of fruit with cake! But most recently, I made my dad a coconut cake with peach filling, peach curd, and fig spread. It was amazing. The sweet, jammy flavor of the fig plus the summery tang of peach was fantastic, especially with the textured coconut. mmm.

    • acakediva Says:

      Francesca, That cake sounds amazing! I’ve never thought of using a coconut/peach combination before. Will have to give that one a go, for sure! Thanks for reading and for your comment. 🙂

  26. radhika25 Says:

    Lovely, lovely post!
    I love passion fruit-lemon curd…it perfumes the whole house when its cooking and tastes divine as well.
    R

    • acakediva Says:

      I love, love, love the sound of passion fruit-lemon curd! It’s going into my cake journal to give it a try! Thanks for sharing that idea! 🙂


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