Homemade Blueberry Butter

Homemade Blueberry Butter

There’s something magical about blueberry butter. It’s like jam’s cooler, smoother cousin who always shows up to brunch with a sparkle in their eye and a little jazz in their step. Seriously—spreadable, fruity goodness that turns toast into a treat, yogurt into a delight, and pancakes into a party.

What makes blueberry butter so special? It’s all about that sweet, rich, blueberry flavor concentrated into a silky, spoonable form. And get this—it’s ridiculously easy to make. No canning, no special gadgets, no fuss. Just blueberries, a few pantry staples, and a little simmer time. The result? A luscious, velvety spread that tastes like summer in a jar.

Whether you’re gifting it, keeping it all for yourself (no judgment), or just looking for a new way to use up berries, this homemade blueberry butter is here to sweeten your life. You’ll be slathering it on everything before you know it—bagels, waffles, a spoon straight from the jar (again, zero judgment).

Let’s make some berry magic, shall we?

Why You’ll Love This Recipe

• Bursting with natural blueberry flavor
• No pectin or fancy equipment needed
• Super versatile—sweet or savory pairings
• Great for meal prep or gifting
• Naturally sweetened (if you want!)
• A fun twist on regular jam

Preparation Time and Cook Time

Total Time: 1 hour, 15 minutes
Preparation Time: 10 minutes
Bake Time: 1 hour (stovetop simmering)
Cooling Time: 5 minutes
Servings: Makes about 2 cups

Ingredients for Homemade Blueberry Butter

Here’s what you’ll need to make this dreamy spread:

• Fresh or frozen blueberries – Fresh is fabulous, but frozen works great too!
• Lemon juice – Brightens up the berries and balances the sweetness
• Maple syrup or honey – For that natural sweetness, but regular sugar works too
• Ground cinnamon – Adds a warm little hug to the flavor
• Vanilla extract – Just a splash for depth and deliciousness
• Salt – Just a pinch to bring it all together

Substitutions?
Sure thing! Swap cinnamon for nutmeg or cardamom for a twist. Don’t have lemon juice? Orange juice can work in a pinch. And if you prefer a sugar-free version, go for your favorite natural sweetener.

How to Make Homemade Blueberry Butter

Step 1: Combine Everything

Toss all your ingredients into a medium saucepan. Yup, everything. Give it a stir, and get ready for the magic.

Step 2: Simmer Away

Bring the mixture to a gentle simmer over medium heat. Once it’s bubbling, reduce the heat to low and let it do its thing. Stir occasionally to prevent sticking. This takes about 45–60 minutes. You want it thick and glossy.

Step 3: Blend It (If You Want)

For super smooth blueberry butter, use an immersion blender right in the pot. Or let it cool slightly and blend it in a regular blender. If you love it chunky, leave it as is!

Step 4: Cool and Store

Let your blueberry butter cool for a few minutes, then spoon it into clean jars or containers. That’s it. You made blueberry butter. You genius.

Serving Ideas

• Slathered on warm toast or scones
• Swirled into yogurt or oatmeal
• As a pancake or waffle topping
• Dolloped onto cheesecake or ice cream
• Paired with soft cheeses and crackers
• Spooned onto roasted pork or chicken (yes, really!)

Storage

Store blueberry butter in an airtight container in the fridge for up to 2 weeks. Want to keep it longer? Freeze it in small containers for up to 3 months. Just thaw overnight in the fridge when you’re ready for a burst of berry joy.

Recipe Tips

• Stir often to prevent sticking and scorching
• Taste as you go—adjust sweetness or spice to your liking
• Use a wide pan for faster evaporation
• Let it cool before blending to avoid blueberry splatter
• Sterilize jars if planning to store for more than a week

Recipe Variations

• Mixed Berry Butter: Toss in raspberries or strawberries for a fun twist
• Spiced Blueberry Butter: Add a dash of cloves, nutmeg, or ginger
• Citrus Zing: Add orange zest for a bright citrus note
• Boozy Butter: Stir in a splash of bourbon or brandy at the end for an adult upgrade
• Sugar-Free Version: Use monk fruit or stevia to sweeten things up

FAQs

1. Can I use frozen blueberries?
Absolutely! No need to thaw them first, just toss them right into the pot.

2. Is this the same as blueberry jam?
Not quite! It’s smoother, thicker, and usually lower in sugar.

3. Do I need pectin?
Nope. Blueberries have natural pectin, and slow cooking thickens it beautifully.

4. Can I can this for long-term storage?
You can, but this recipe is meant for small batches. If canning, follow proper sterilization and sealing methods.

5. Why is my butter too runny?
It probably needs more simmer time. Keep cooking until it thickens up.

6. Can I make it sweeter?
Of course! Add more sweetener to taste during the simmering stage.

7. Is it okay to leave the skin on the berries?
Yes! The skin breaks down during cooking and adds great texture and nutrients.

8. What if I don’t have a blender?
No problem! Just mash the berries with a potato masher or leave it rustic and chunky.

Print