Whipped Blueberry Lemon Butter (Printable Version)
Sweet, fluffy blueberry butter with vanilla and lemon zest—ideal for toast, bagels, and breakfast treats.
# Ingredients:
→ Base
01 -
210 g fresh blueberries, washed and at room temperature
02 -
227 g salted butter, softened (approximately 1 cup or 2 sticks)
→ Sweetener
03 -
86–115 g powdered sugar, to taste (approximately 3/4–1 cup)
→ Flavouring
04 -
Zest of 1 lemon (about 1 tablespoon)
05 -
2 teaspoons vanilla bean paste or vanilla extract
→ Consistency Enhancement
06 -
1–2 tablespoons whole milk, at room temperature if needed
# Steps:
01 -
Place blueberries in a food processor and blend until mostly smooth, leaving small chunks for texture. Set aside.
02 -
Add softened butter, lemon zest, and a portion of the powdered sugar to a mixing bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat on low to combine, then increase speed to medium until the mixture becomes fluffy and smooth, about 2–3 minutes.
03 -
Add the blueberry puree and vanilla to the whipped butter mixture. Continue to beat until fully combined and airy, adjusting with the remaining powdered sugar and milk to achieve desired sweetness and spreadable consistency.
04 -
Serve immediately. For storage, transfer to an airtight container and refrigerate for up to 4 days. Allow to soften at room temperature before serving. For longer storage, wrap tightly and freeze for up to 6 months; thaw in the refrigerator overnight before use.
# Notes:
01 -
Ensure butter is very soft—not melted—for a fluffy, spreadable consistency. Allow berries and milk to reach room temperature for easy mixing and to prevent seizing.
02 -
If the butter mixture seizes and becomes dense, microwave on 50% power in short bursts, then re-whip. If it melts excessively, briefly chill and whip again.
03 -
Begin with less powdered sugar, tasting and increasing sweetness as desired.