Recipe by Brenda Score of Farmhouse Dabbles for The Pioneer Woman
Morning routines can be slow moving and the perfect opportunity for a little something special when it comes to breakfast. It's this time of year for me that just beckons for little delights, to waken both you and your taste buds to the bright sunny days and the adventures that await.....something that truly looks and tastes like summer. This recipe for whipped blueberry butter is just that. It's incredibly flavourful, creamy, and just the right amount of sweet, it's summer in a jar.
Blueberry Butter | Ingredients
3 cups of fresh blueberries
2/3 cup water
2/3 cup Sugar
3 Tbs cornstarch (dissolved in equal parts cold water)
1 teaspoon pure vanilla extract
Whipped Blueberry Butter
1/4 cup milk
1 cup unsalted butter (room temperature)
1/3 cup powdered sugar
1/3 cup blueberry sauce (cooled)
1 Tsp pure vanilla extract
1 pinch kosher salt
For the blueberry sauce
In a saucepan over medium heat combine blueberries, water, and sugar. Stirring regularly, bring the mixture to low boil.
In a small bowl mix together cornstarch and water until smooth. Slowly stir mixture into blueberries. Simmer blueberries until sauce is thick enough to coat the back of a spoon (about 5-10 min). Remove from heat and add vanilla. Let cool completely before adding to butter.
This makes more blueberry sauce than you will need for the butter recipe (about 2-1/4 cups total). Use leftovers for pancakes, waffles, or ice cream.
For the whipped blueberry butter
In the bowl of a stand mixer, beat milk and butter on low to medium-low speed until mixed together. This may take a bit of time but it will eventually incorporate. Once incorporated, turn speed up to medium-high and beat for aprx 5 minutes, scrape down sides of bowl and bottom of the bowl a few times until light and fluffy. Add powdered sugar and salt, beat again on medium-high speed for 1 minute.
Add 1/3 cup of the blueberry sauce and vanilla, and beat on low just until combined.
Enjoy right away with your favourite baked goodie (mine is toast, muffins or scones) or refrigerate until later. Once kept in the fridge, be sure to remove 20 to 30 minutes prior to eating to let it soften.
I think this butter would also be lovely with a bit of lemon zest added-maybe for next time:)