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Lemon Blueberry Butter

A deliciously creamy and tangy spread that elevates your breakfast dishes, perfect for toast, pancakes, and more.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Butter Base
  • 1 cup unsalted butter, room temperature Use high-quality butter like Kerrygold for best flavor.
  • 1/4 cup confectioners’ sugar Sift before use to avoid clumps.
  • 2 tablespoons whole milk Dairy alternatives can be used, but may change richness.
Flavor Ingredients
  • 1/3 cup blueberry jam Choose high-quality fruit-forward jams.
  • 1/2 teaspoon lemon zest Use organic lemons for maximum freshness.
  • 1 pinch kosher salt Balances the sweetness.

Method
 

Preparation
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter and confectioners’ sugar.
  2. Start on medium speed to cream until smooth and well combined, about 1-2 minutes.
  3. Pour in the whole milk and increase the mixer speed to high.
  4. Whip on high for 5-7 minutes until light, fluffy, and airy, scraping down the sides of the bowl as needed.
  5. Add the blueberry jam, lemon zest, and pinch of kosher salt; mix on low until fully incorporated, about 1 minute.
Serving and Storage
  1. Use immediately on pastries, pancakes, or toast.
  2. To store as compound butter, scoop onto plastic wrap, roll into a log, and refrigerate until firm, at least 2 hours.
  3. Once firm, slice as needed and store in an airtight container in the refrigerator for up to 1-2 weeks or freeze for up to 3 months.

Notes

Experiment with flavors by adding extracts or different jams. For a fresh taste, consider seasonal fruit variations.