Homemade blueberry butter is the perfect addition to your Sunday brunch! It pairs will with pancakes, waffles, bagels, and muffins!
Blueberry Compound Butter
Do you enjoy a good compound butter?
Like a good garlic butter on steak? Mmmm! Garlic on steak… One of my favorites. But I digress… this is a dessert blog and savory isn’t on the menu today.
What is compound butter?
Simple. A compound butter is simply butter with added ingredients to enhance the flavor. It can be made sweet with things like honey and fruit or savory with herbs and garlic.
Once the butter is mixed with the added ingredients, it’s reformed and then chilled until it’s ready to be used.
What kind of butter should I use?
Pick a good quality butter. I like to use Kerrygold or Plugra Brand. Maybe a locally sourced, grass-fed butter that’s packed with great flavor. I used salted butter for my recipe because I prefer that when adding butter as a condiment. However, you can use what you have on hand.
How do I store the blueberry butter?
Once the blueberry butter is made, you can shape it into a log and store it in the fridge. Wrap it in plastic wrap or a glass jar and seal it tight. It won’t fit back into the original wrapper since it’s been whipped and has some air incorporated into it.
Why use full blueberries instead of jam?
I used full blueberries because that’s what I had. While researching other blueberry butter recipes, they used prepared blueberry jam or preserves or they precooked the blueberries into a sauce. I didn’t have time for that. I simply let my mixer do the work and combine the whole blueberries with the butter and I was very happy with the marbled look and the blueberry chunks on my pancakes later.
- 1 stick or 1/2 cup Salted Butter
- 1 cup blueberries
- Mix the softened butter in a mixer with a whisk to get it light and fluffy. Switch to a paddle attachment and add in your handful of blueberries. Let them squish a bit, but don’t over mix and release too much juice.
- Transfer the butter to a sheet of plastic wrap and form it into a tube shape. Roll it up and wrap the ends closed. Wrap again in foil.
- If you’re using it the same day, place it into the freezer to harden quicker. If you’re just making it a day in advance, simply place it in the fridge overnight.
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