Description
This Blueberry Butter recipe combines fresh or thawed blueberries with creamy unsalted butter and a touch of sweetness, resulting in a luscious spread perfect for toast, muffins, or scones. Enhanced with optional lemon juice and vanilla for brightness and depth, this spread is simple to prepare and offers a delightful burst of fruity flavor.
Ingredients
Scale
Blueberry Butter Ingredients
- 1 cup fresh blueberries (or frozen, thawed)
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar (or honey, to taste)
- 1 tsp lemon juice (optional, for added brightness)
- 1/2 tsp vanilla extract (optional)
Instructions
- Cook the Blueberries: In a small saucepan, cook the blueberries over medium heat for 5-7 minutes until they soften and release their juices. Lightly mash the blueberries with a spoon or potato masher to create a jam-like texture.
- Strain the Blueberries: Remove the saucepan from the heat and strain the mixture through a fine mesh sieve to eliminate skins and seeds, leaving behind the juice and pulp. Let the blueberry puree cool completely.
- Mix the Butter: In a mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter until it becomes smooth and creamy.
- Add the Blueberries: Once the blueberry puree is cooled, add it to the butter along with powdered sugar (or honey), lemon juice, and vanilla extract. Beat the mixture until fully combined and smooth.
- Chill and Serve: Transfer the blueberry butter into a container and refrigerate for at least one hour to allow the flavors to meld. Serve chilled or at room temperature with your favorite baked goods.
Notes
- Use fresh blueberries for the best flavor, but frozen thawed berries work well too.
- Lemon juice is optional but adds a nice bright note to balance the sweetness.
- Adjust the sweetness with powdered sugar or substitute honey according to taste.
- Store the blueberry butter in an airtight container in the refrigerator for up to one week.
- Let the butter come to room temperature before serving for easier spreading.
