Homemade Blueberry Butter

A rich, fruity homemade spread made with fresh blueberries, butter, lemon, and a touch of sweetness. It’s delicious on toast, biscuits, pancakes, muffins, waffles, or warm homemade bread.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup fresh blueberries
• ¼ cup granulated sugar, or to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 tablespoon powdered sugar, optional for extra sweetness

Nut Information

• Nuts: None
• Tree nuts: None
• Peanuts: None
• Nut-free: Yes, as written
• Dairy: Contains butter
• Gluten-free: Yes, when served with gluten-free foods
• Allergy note: Check packaged ingredients for facility/allergen warnings if preparing for someone with a severe allergy.

Instructions

1. Prepare the Blueberries
   Wash the blueberries and place them in a small saucepan. Add the sugar, lemon juice, and lemon zest.
2. Cook the Blueberries
   Cook over medium heat for 6–8 minutes, stirring occasionally, until the blueberries soften and release their juices.
3. Mash the Berries
   Use a fork or potato masher to gently crush the blueberries. Continue cooking for another 2–3 minutes until the mixture becomes thick and jam-like.
4. Cool Completely
   Remove from the heat and let the blueberry mixture cool completely. This step is important because adding hot berries to butter can cause the butter to separate.
5. Beat the Butter
   Place the softened butter in a mixing bowl. Beat with an electric mixer for 2–3 minutes until light and fluffy.
6. Add the Blueberries
   Add the cooled blueberry mixture, vanilla extract, salt, and optional powdered sugar to the whipped butter.
7. Mix Until Creamy
   Beat on low speed until combined, then increase to medium speed and whip for another 1–2 minutes until smooth and creamy.
8. Taste and Adjust
   Taste the blueberry butter. Add a little more sugar or lemon juice if desired.
9. Chill
   Transfer the blueberry butter to a clean airtight container or place it onto parchment paper and roll it into a log. Refrigerate for at least 1 hour to firm up.
10. Serve
    Bring the butter to room temperature for 10–15 minutes before serving so it becomes soft and spreadable.

Serving Ideas

• Spread on warm toast
• Serve with biscuits or dinner rolls
• Spoon over pancakes or waffles
• Spread on English muffins
• Add to warm oatmeal
• Serve with cornbread
• Spread over banana bread or muffins
• Use as a filling for crepes
• Add a small spoonful to French toast

Q/S

• Prep time: 10 minutes
• Cooking time: 10–12 minutes
• Cooling time: 20–30 minutes
• Chilling time: 1 hour
• Total time: About 1 hour 45 minutes
• Yield: About 1¼ cups
• Serving size: 1 tablespoon
• Storage: Refrigerate in an airtight container for up to 1 week.
• Freezer: Freeze for up to 3 months.
• Texture: Creamy, smooth, and easily spreadable when softened.
• Best served: Slightly softened at room temperature
• Calories: Approximately 100–110 calories per tablespoon, depending on the amount of sugar used
• Vegetarian: Yes
• Gluten-free: Yes
• Keto-friendly: Not as written because of the sugar; use a keto-friendly sweetener if desired

Q&A

Q: Can I use frozen blueberries?

A: Yes. Frozen blueberries work well. There is no need to completely thaw them before cooking, although the cooking time may increase slightly.

Q: Can I use salted butter?

A: Yes. If using salted butter, reduce or omit the added salt.

Q: Can I make this without sugar?

A: Yes. You can leave out the sugar or use a preferred sugar-free sweetener. Taste and adjust after mixing.

Q: Why does my blueberry butter look slightly purple?

A: The blueberry juices naturally color the butter, creating a beautiful purple-blue appearance.

Q: Can I make it completely smooth?

A: Yes. After cooking the blueberries, press them through a fine-mesh sieve to remove the skins before cooling and mixing with the butter.

Q: Can I use other berries?

A: Yes. Strawberries, raspberries, blackberries, or a mixture of berries can be substituted for the blueberries.

Q: Can I can this blueberry butter for long-term storage?

A: This recipe is designed as a refrigerated or frozen spread, not a shelf-stable canning recipe. Keep it refrigerated or frozen.