When I saw a great sale on blueberries the other week, I snatched up a couple boxes right away and decided to experiment with it. I love lemon curd, so why not add blueberries? I think all would have been fine except that the recipe I used called for WAY too much butter (ahem, 6 Tblsp.) which pretty much overwhelms the tart flavor of the berries. So sad. Plus, I probably should have strained out the skins so that it wouldn’t be lumpy, but that’s where all the nutrients are and part of me can’t waste those. So anyway, I have three jars of this stuff which will probably be best baked into something (given all that butter) and if anyone feels the need for some buttery blueberry lemon curd, you are welcome to it. At least it looks very pretty in the jar, right?