Go Back

June Food Festival: Berry Delicious Blueberries


June Food Festival: Berry Delicious Blueberries

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.


Pair eggs with other nutritious ingredients for a balanced dish. Serve eggs with whole grains like whole wheat bread and cook eggs with healthy sources of fat like olive oil.

Looking for more health supportive and wellness content? Check out GP Embrace

Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

This month, we’re celebrating blueberries with The Plaza Hotel’s Executive Chef’s recipe for Lemon Blueberry Curd! We can’t get enough of blueberries in fruit salads, in pancakes, or just by the handful. Here, bright lemons compliment blueberries in a delicious lemon blueberry curd.


by Geoff Rudaw, Executive Chef, CPS Events at The Plaza


  • 4 lemons, zested

  • ¾ cup lemon juice (from zested lemons)

  • 4 large eggs

  • 1 cup sugar

  • ¾ cups butter

  • 1 cup blueberries


  1. Beat eggs and sugar together in saucepan. Add lemon zest, lemon juice, and butter.

  2. Heat to boil over low heat while whisking until mixture thickens.

  3. Strain mixture into another saucepan and add blueberries. Cook mixture until blueberries pop and mixture turns a dark purple.

  4. Remove from heat and cool.


Try using this lemon blueberry curd to make a crepe layer cake, alternating layers of this blueberry curd with either homemade or purchased crepes. Or layer with meringue, whipped cream, and fresh berries to make a blueberry Eton mess.

Learn more about New York City’s iconic Plaza Hotel