Description
A luscious and vibrant Blueberry Butter recipe that combines fresh blueberries with creamy butter, sweetened with powdered sugar and brightened with a hint of lemon and vanilla. Perfect as a spread for toast, muffins, or scones, this easy-to-make butter is a delightful way to enjoy the taste of summer berries year-round.
Ingredients
Scale
Blueberry Mixture
- 1 cup fresh blueberries (or frozen, thawed)
- 1 tsp lemon juice (optional, for added brightness)
- 1/2 tsp vanilla extract (optional)
Butter Mixture
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar (or honey, to taste)
Instructions
- Cook the Blueberries: In a small saucepan, cook the blueberries over medium heat until they begin to soften and release their juices, about 5-7 minutes. Lightly mash them with a spoon or potato masher to create a jam-like texture.
- Strain the Blueberries: Remove the saucepan from heat and strain the blueberry mixture through a fine mesh sieve to remove skins and seeds, leaving behind just the juice and pulp. Allow the puree to cool completely.
- Mix the Butter: In a mixing bowl, beat the softened unsalted butter with a hand or stand mixer until smooth and creamy.
- Add the Blueberries: Once cooled, add the blueberry puree, powdered sugar (or honey), lemon juice, and vanilla extract to the butter. Beat until fully combined and smooth.
- Chill and Serve: Transfer the blueberry butter to a container and refrigerate for at least one hour to let the flavors meld. Serve chilled or at room temperature with your favorite baked goods.
Notes
- Use fresh or thawed frozen blueberries depending on the season.
- Adjust sweetness by adding more or less powdered sugar or honey to taste.
- The lemon juice and vanilla extract are optional but add brightness and depth to the flavor.
- Store leftover blueberry butter in an airtight container in the refrigerator for up to one week.
- Allow the butter to come to room temperature for easier spreading if refrigerated.
