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Lemon Blueberry Butter

A delightful whipped butter combining zesty lemon and sweet blueberry jam that elevates your breakfast experience.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Breakfast, Spread
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, room temperature Use high-quality butter for the best flavor.
  • 1/4 cup confectioners’ sugar, sifted Adjust sweetness to taste.
  • 2 tablespoons whole milk Or substitute with almond or oat milk for a dairy-free option.
  • 1/3 cup blueberry jam Preferably homemade or high-quality store-bought.
  • 1/2 teaspoon lemon zest Fresh is best for enhancing flavor.
  • 1 pinch kosher salt Balances sweetness.

Method
 

Preparation
  1. In the bowl of a stand mixer fitted with the paddle attachment, add the room temperature butter and confectioners’ sugar. Cream together on medium speed until smooth and well combined, about 1-2 minutes.
  2. Incorporate the milk, slowly increasing the mixer speed to high. Whip on high for 5-7 minutes, stopping to scrape the sides of the bowl occasionally.
  3. Add the blueberry jam, fresh lemon zest, and a pinch of kosher salt. Mix on low speed until fully incorporated, about 1 additional minute.
  4. Serve immediately on fresh pastries, pancakes, or toast.
Chilling
  1. To create a compound butter log, scoop the blueberry butter onto a piece of plastic wrap. Shape it into a log, twisting the ends to secure, and refrigerate until firm, at least 2 hours or overnight.

Notes

This butter can be served on various baked goods and stored in the refrigerator for 1-2 weeks or frozen for up to 3 months. Avoid overmixing the jam to maintain a fluffy texture.