Next, I stir in the sugar, lemon juice, and salt. I let the mixture simmer for about 5 to 7 minutes, allowing it to thicken slightly while stirring occasionally. The blueberries will break down and the natural sweetness will intensify. Once it has thickened to my liking, I remove it from the heat and let it cool for a bit.
In a separate bowl, I add the softened butter and use a hand mixer to whip it until it’s creamy and light. Once the blueberry mixture is cool enough, I slowly fold it into the whipped butter, adding the vanilla extract as I blend. This is where the magic happens! Mixing the two creates a beautiful swirl of violet, and I can’t help but taste it a few times to make sure it’s perfect.
After everything is combined, I scoop the blueberry butter into sterilized jars. I often leave it at room temperature for a few hours to set just right, then pop it in the fridge to firm up further. It will keep for up to two weeks—if it lasts that long, that is!
Pro Tips for Best Results
I’ve tested this recipe a few times to get it just right, and here’s my secret: don’t skip on letting the butter come to room temperature. Cold butter won’t whip as nicely, leading to a less creamy texture. Trust me, I learned this the hard way!
Also, feel free to adjust the sweetness according to your taste. I once added a bit more powdered sugar when I had some particularly tart blueberries, and it was a game-changer. Play around with it to suit your palate!
Finally, I recommend using fresh blueberries if possible. Frozen ones can work, but they may not yield the same vibrant flavor and texture. It’s worth it to make a trip to the farmer’s market if you can!
Common Mistakes to Avoid
One mistake I often see is rushing the mashing of blueberries. The more you mash, the more flavor you’ll extract! I used to just give them a few quick squashes, but now I take my time to really break them down. Trust me; it makes a difference. (See the next page below to continue…)