Blueberry Butter

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Your butter is about to get a bit better. How’s that for alliteration? All joking aside, I do have a butter recipe for you!

Blueberry butter is a sweet and cinnamon spiced compound butter recipe made with just 5 ingredients. A smooth and creamy blend of salted butter, fresh blueberries, sugar, cinnamon and nutmeg make this blueberry butter the perfect balance of sweet and spiced! The longest part of the recipe is waiting for the butter to soften, then waiting for it to harden again in the fridge!

How to make blueberry compound butter

I love compound butters because they’re a creative and impressive way to upgrade your butter with sweet, savory or even spicy flavors! A compound butter is basically just a blend of butter with the other ingredients. You can use them anywhere you’d use regular butter like:

• Steaks, burgers, chicken, or fish
• Vegetables
• Biscuits, waffles, pancakes
• In sauces
• Potatoes or corn
• As a spread on bread or crackers

See, lots of places to use a compound butter!

So let’s talk about how to make this recipe. First, here’s what you need:

• 1 cup of fresh blueberries
• 10 tablespoons of softened butter
• 1 and 1/2 teaspoons of sugar
• 1 teaspoon of ground cinnamon
• 1/8 teaspoon of ground nutmeg

I forgot to put the sugar in the photo below, but you definitely need white sugar for this recipe!

First you need blend the blueberries until smooth. You can use a food processor, or a blender, or I like to use my Nutribullet for things like this. Now, the juiciness of the blended blueberries is really going to depend on your blueberries! This time I made this it was juicer than the last time I made it.

After you’ve blended the blueberries, beat the softened butter until smooth, then start folding in the blueberries.

Combine as much as the juice as you can, then pour the butter onto parchment paper. I used foil because I was out of parchment paper, ugh! You can use foil too, but just know the butter won’t be as smooth as it would be with parchment paper.

Smooth the butter into a flat rectangle, some of the juices will be spilling out if your blueberries are extra juicy.

It should look something like this, you don’t want it too wide since you’ll be rolling it into a log.

Take your parchment paper, or foil like me, and roll the butter into a log creating a smooth and compact cylinder. Twist the edges then place in the fridge with the seam up until the butter has re-hardened. Then remove from the paper and slice into medallions!

The reason why I say parchment paper is the better choice because when you roll that it will be smooth. Unlike this foil that crinkles which will impart that texture onto the butter.

I love putting this on pancakes, then adding a few extra berries. I also spread this on Lilly’s morning waffles and she eats it right up!

This would also be great on buttermilk biscuits, pumpkin bread or pumpkin biscuits, a French toast! Just look how gorgeous the bluish purple butter is melting down these golden pancakes. This really makes the dish pop and makes it look irresistible where you want to dig right in!

Recipe Tips

• It’s really important that you use softened butter, not melted. You don’t want he extra liquid that melted butter would give you. So, just leave the butter out on the counter and let it come to room temperature and get soft that way.
• I haven’t made this with frozen blueberries, so I recommend sticking to fresh. I’d be worried that the frozen berries would add too much liquid and make the butter hard to come together.
• As noted above, parchment paper really is the best to use for a smooth compound butter. Foil can be used if you don’t have any, but the texture from the foil means the out edge of the butter won’t be completely smooth.

If you like this recipe you might want to see my Spiced Walnut Granola, or my Lemon Blueberry Scones!

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