Blueberry-Lemon Curd Swirl Yogurt with Toasted Almond Granola

Name: Blueberry-Lemon Curd Swirl Yogurt with Toasted Almond Granola
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: British-American
Ingredients: 3 large eggs, at room temperature; ¾ cup (150 g) granulated sugar; 6 tablespoons (85 g) unsalted butter, cut into ½-inch (1.3 cm) cubes; ½ cup (120 ml) fresh lemon juice, strained to remove pulp; 2 tablespoons (12 g) lemon zest, finely grated; pinch kosher salt; 2 cups (280 g) fresh blueberries; 3 tablespoons (38 g) granulated sugar; 1½ tablespoons (22 ml) fresh lemon juice; ¼ teaspoon (1¼ ml) pure vanilla extract; 2 cups (180 g) old-fashioned rolled oats; 1 cup (140 g) raw almonds, roughly chopped; 4 tablespoons (57 g) unsalted butter, melted; 3 tablespoons (45 ml) honey; 3 tablespoons (40 g) brown sugar, packed; ½ teaspoon (3 g) kosher salt; ½ teaspoon (2½ ml) pure vanilla extract; 2 cups (500 g) plain full-fat Greek yogurt, cold

From the MyKitchenBank Kitchen

A vibrant breakfast or dessert bowl layering tangy lemon curd, juicy blueberry compote, and creamy yogurt, crowned with warm, buttery toasted almond granola. The curd is made fresh on the stovetop with bright lemon juice and zest, while the granola toasts until golden and crisp. Assembly is simple: swirl the curd and fruit into yogurt for a beautiful, crunchy-creamy contrast.

Prep: 25 min
Cook: 40 min
Wait: 1 hr
Total: 2 hr 5 min
Makes: 4 bowls (about 1½ cups each), with extra granola

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Ingredients

4 servings

For the Lemon Curd
3 large eggs, at room temperature
¾ cup (150 g) granulated sugar
6 tablespoons (85 g) unsalted butter, cut into ½-inch (1.3 cm) cubes
½ cup (120 ml) fresh lemon juice, strained to remove pulp
2 tablespoons (12 g) lemon zest, finely grated
pinch kosher salt
For the Blueberry Compote
2 cups (280 g) fresh blueberries
3 tablespoons (38 g) granulated sugar
1½ tablespoons (22 ml) fresh lemon juice
¼ teaspoon (1.3 ml) pure vanilla extract
For the Toasted Almond Granola
2 cups (180 g) old-fashioned rolled oats
1 cup (140 g) raw almonds, roughly chopped
4 tablespoons (57 g) unsalted butter, melted
3 tablespoons (45 ml) honey
3 tablespoons (40 g) brown sugar, packed
½ teaspoon (3 g) kosher salt
½ teaspoon (2.5 ml) pure vanilla extract
For Assembly
2 cups (500 g) plain full-fat Greek yogurt, cold

Equipment (9)

Medium saucepan
Double boiler or heatproof bowl set over simmering water
Whisk
Fine-mesh sieve or strainer
Baking sheet (9×13 inch / 23×33 cm)
Parchment paper
Small saucepan
Wooden spoon
4 serving bowls

Steps

Before you start

Have eggs at room temperature for the curd to prevent curdling
Preheat oven to 325°F (163°C) for granola
Zest the lemon before cutting and juicing it
Use a fine-mesh sieve or strainer for the curd

1
Start the Lemon Curd
- Set up a double boiler: place a heatproof bowl over a medium saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water.
- Whisk together the 3 room-temperature eggs and ¾ cup (150 g) sugar in the bowl until pale and slightly thickened, about 2 minutes.
- Add the strained ½ cup (120 ml) lemon juice, 2 tablespoons (12 g) lemon zest, and a pinch of kosher salt, whisking to combine.
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Ready when: Mixture is pale and slightly thickened
Tip: Keep the heat at medium to prevent scrambling the eggs; this is a gentle, slow process.
2
Cook the Curd CustardOven 160°F / 70°C
- Continue cooking in the double boiler, whisking frequently, until the mixture reaches 160°F (71°C) and coats the back of a spoon, about 8–10 minutes.
- The mixture should be thick but still pourable.
- Remove the bowl from heat.
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Ready when: Mixture reaches 160°F (71°C) and coats the back of a spoon
Tip: Use an instant-read thermometer to ensure the curd is safe and properly cooked; this kills any bacteria from raw eggs.
3
Finish the Curd with Butter
- Immediately whisk in the 6 tablespoons (85 g) cubed butter, a few pieces at a time, until fully melted and smooth.
- Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest strands, pressing gently with the back of a spoon.
- Let cool to room temperature, then transfer to an airtight container and refrigerate for at least 30 minutes (or up to 1 week).
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Ready when: Butter is fully melted; strained curd is smooth and glossy
Tip: Straining removes any cooked egg solids for a silky texture; don't skip this step even if it seems tedious.
4
Toast the GranolaOven 325°F / 165°C
- Preheat the oven to 325°F (163°C) and line a 9×13-inch (23×33 cm) baking sheet with parchment paper.
- In a medium bowl, combine 2 cups (180 g) oats, 1 cup (140 g) chopped almonds, ½ teaspoon (3 g) kosher salt, and set aside.
- In a small saucepan, warm 4 tablespoons (57 g) melted butter with 3 tablespoons (45 ml) honey and 3 tablespoons (40 g) packed brown sugar over low heat, stirring until the sugar dissolves, about 1 minute.
- Remove from heat and stir in ½ teaspoon (2.5 ml) vanilla extract.
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Ready when: Sugar dissolves and mixture is warm and glossy
Tip: Use a lower oven temperature (325°F / 163°C instead of 375°F / 190°C) so the granola toasts evenly without burning.
5
Mix and Spread GranolaOven 325°F / 165°C
- Pour the warm butter-honey mixture over the oat-almond blend and stir until every piece is evenly coated.
- Spread in a single layer on the prepared baking sheet, breaking up any clumps with a spoon.
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Ready when: All oats and almonds are coated with the mixture
Tip: Spread the granola in a thin, even layer; crowding the pan will cause it to steam instead of toast.
6
Bake the GranolaOven 325°F / 165°C
- Bake at 325°F (163°C) for 20–25 minutes, stirring every 6–7 minutes to ensure even toasting and prevent burning.
- The granola is done when the oats are golden brown and the almonds smell toasted.
- Remove from the oven and let cool on the baking sheet for 10 minutes (it will continue to crisp as it cools).
- Once completely cool, break into small clusters and store in an airtight container.
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Ready when: Oats are deep golden brown and almonds smell toasted; granola is crisp when cool
Tip: Stir frequently during the last 5 minutes of baking to catch any oats browning too fast on the edges.
7
Make the Blueberry Compote
- In a small saucepan, combine 2 cups (280 g) fresh blueberries, 3 tablespoons (38 g) sugar, and 1.5 tablespoons (22 ml) lemon juice.
- Cook over medium heat, stirring occasionally, until the blueberries begin to burst and release their juice, about 5–7 minutes.
- The mixture should look juicy but still have some whole berries.
- Remove from heat, stir in ¼ teaspoon (1.25 ml) vanilla extract, and let cool to room temperature.
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Ready when: Blueberries burst and release juices; mixture looks jammy but not fully broken down
Tip: Don't overcook the compote or all the berries will completely dissolve; you want some texture.
8
Assemble the Bowls
- Divide 2 cups (500 g) cold plain Greek yogurt evenly among 4 serving bowls (about ½ cup / 125 g per bowl).
- Spoon about 2 tablespoons of cooled lemon curd into each bowl, then dollop 2 tablespoons of blueberry compote on top.
- Using a small spoon or skewer, gently swirl the curd and compote through the yogurt to create a marbled effect, being careful not to over-stir.
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Ready when: Curd and compote are swirled through yogurt in a marbled pattern
Tip: Use a gentle swirling motion; aggressive stirring will over-mix the layers and muddy the appearance.
9
Top and Serve
- Divide the toasted almond granola among the bowls, sprinkling about ¼ cup (20 g) over each.
- Serve immediately while the granola is still crisp and the yogurt is cold.
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Ready when: Bowls are complete and ready to serve
Tip: Add the granola just before serving to keep it crunchy; if it sits in the yogurt for more than a minute, it will soften.

Good to know

Tips

The lemon curd must reach 160°F (71°C) to safely pasteurize the eggs. Use an instant-read thermometer and don't rush this step.
If your curd breaks or looks scrambled, strain it through a sieve and whisk in a tablespoon or two of cold cream or milk to smooth it out.
For the prettiest presentation, spoon the curd and compote into separate spots on the yogurt, then swirl gently with a skewer or knife handle rather than stirring fully.
Make the lemon curd and granola ahead of time on a weekend; the bowls then assemble in under 5 minutes for a fancy breakfast or dessert.

Make ahead

The lemon curd can be made up to 1 week ahead and refrigerated. The granola can be made up to 5 days ahead and stored in an airtight container at room temperature. The blueberry compote can be made up to 3 days ahead and refrigerated. Assemble the bowls just before serving for the best texture contrast.

Storage & reheating

Lemon curd: refrigerate in an airtight container for up to 1 week. Blueberry compote: refrigerate in an airtight container for up to 3 days. Granola: store in an airtight container at room temperature for up to 5 days (it will gradually soften). Do not freeze the finished bowls, as the yogurt will become grainy when thawed. Individual components freeze well: lemon curd for up to 3 months and granola for up to 2 months (thaw curd in the fridge overnight before using).

Substitutions

plain full-fat Greek yogurt → plain full-fat cow's milk yogurt or Icelandic skyr. Greek yogurt gives the richest texture, but regular yogurt or skyr (slightly firmer) both work well. Use the same volume; skyr may need an extra minute of stirring to loosen it slightly.
fresh blueberries → fresh raspberries, blackberries, or a 50/50 mix of blueberries and raspberries. Any soft berry works; adjust sugar slightly if using very tart berries. Frozen berries work too, but thaw them first and drain excess liquid.
raw almonds → toasted pecans, walnuts, or hazelnuts. Use the same weight and chop to a similar size. Toast nuts in a dry pan or oven before adding to the granola for more flavor.
honey → maple syrup or light agave nectar. Both have slightly different sweetness and flavor; use the same volume (3 tablespoons). The granola may bake slightly faster with maple syrup.