About this Recipe
Summer blueberries are one of my favorite seasonal ingredients. When they’re sweet, juicy, and abundant, I’m always looking for new ways to enjoy them beyond snacking and baking. This blueberry butter is a simple way to capture that fresh blueberry flavor and turn it into a kitchen staple for the rest of summer!
I love making compound butters with fresh ingredients because they transform everyday foods with very little effort. In this recipe, blueberries are cooked down until thick and jammy, then whipped into creamy butter with a touch of lemon zest for brightness. The result is a beautifully spreadable butter bursting with real blueberry flavor (none of that fake stuff!).
This butter tastes magical on warm cornbread, melting into every crumb. It’s equally delicious spread over pancakes, waffles, biscuits, scones, muffins, and other baked goods. Enjoy!
Key Ingredients
Butter — Forms the rich, creamy base of this recipe. Using softened unsalted butter allows the blueberry reduction to blend in smoothly while giving the finished butter a light, spreadable texture.
Blueberries — The star ingredient, bringing natural sweetness, vibrant color, and plenty of fruity flavor. Cooking them down concentrates their juices into a thick, jammy reduction that blends beautifully into the butter.
Powdered Sugar — A small amount of powdered sugar adds just enough sweetness to enhance the blueberries without overpowering their natural flavor. It also dissolves easily, helping create a smooth, creamy consistency.
Lemon Zest — adds a bright, fresh citrus note that balances the richness of the butter and highlights the flavor of the blueberries. A little goes a long way in making the butter taste fresh and vibrant.
Salt — Just a pinch of salt helps bring all the flavors together. It balances the sweetness and enhances both the buttery richness and the fruity blueberry flavor.
FAQ’s
Helpful Tips
- Let the blueberry mixture cool completely. Adding warm blueberries to the butter can cause the butter to melt and become greasy instead of light and fluffy.
- Cook the blueberries until thick and jammy. Excess moisture can make the butter loose and difficult to spread.
- Start with less powdered sugar. Taste the butter and add more if you’d like it sweeter.
- Use softened butter. Softened butter blends much more easily and creates a smooth, creamy texture.
- Strain for a smoother butter. If you prefer a silky texture, press the cooked blueberries through a fine-mesh sieve before mixing them into the butter.
- Shape into a log for easy serving. Rolling the butter in plastic wrap makes it easy to slice and serve on bread, pancakes, and baked goods.
More Recipes!
Here are some more recipes you might enjoy!
Gruyere Popovers with Whipped Cranberry Butter
Roasted Tomato & Garlic Butter
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!
Whipped Blueberry Butter
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Equipment
Ingredients
- 1 heaping cup (150 g) fresh blueberries
- 1 stick (113 g) unsalted butter
- 1-2 tbsp (8 -16 g) powdered sugar (to taste preference)
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- Pinch of flaky sea salt
Instructions
Enable Step-by-Step Mode- For the blueberry reduction, place blueberries in a small saucepan. Add the lemon zest. Cook over medium-low heat, stirring occasionally. As the berries burst, mash them lightly with a spoon.
- Cook for about 10 minutes, until the mixture is thick, reduced, and jam-like.If the berries start sticking to the pan before they've softened, add 1 tablespoon (15 mL) water and continue cooking. Let the blueberry mixture cool completely. *Berries will thicken as they cool.
- In a medium mixing bowl, add the softened butter. Using a hand mixer, on medium speed, beat the butter until it is nice and fluffy.
- Add the cooled blueberry mixture. Whip again. Add the powdered sugar and salt. Beat until smooth, fluffy, and evenly combined.
- Place the butter in a large bowl, or shape it into a log using plastic wrap. Chill for at least 1 hour. Spread and enjoy on cornbread (my personal favorite!) pancakes or biscuits.