Blueberry Butter

Medallions of blueberry butter with scattered blueberries.

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A sweet compound butter with fresh blueberries, cinnamon, and nutmeg! The perfect addition to pancakes, waffles, biscuits, or French toast!


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


1. Place blueberries in a food processor or blending device and blend until smooth. It’s OK to have small pieces of blueberries, it doesn’t have to be completely smooth.

2. Whip the softened butter until smooth, stir in the sugar, cinnamon, and nutmeg.. Then fold in the blueberries and stir whip until incorporated.

3. Unroll a large piece of parchment paper (or foil works if you’re out of parchment) and fold in half. Spoon the blueberry butter onto the paper and form into a log shape about 1 inch in height. Fold the parchment paper around the butter and continue to roll, squeezing firmly to make sure the butter is condensed together. Twist the edges of the parchment paper. Place in the fridge until the butter has re-hardened. Slice into discs and serve!


It’s very important that the butter is softened, but not melted. Melted butter will create too much liquid and it won’t harden correctly back in the fridge.

The prep times below take into consideration the time to soften the butter, and the time for the compound butter to re-harden in the fridge.

Keywords: blueberry butter