Blueberry Butter

Blueberry butter. It’s a thing. And it’s upping breakfast’s game hard. Not that this delicious butter has to be served with breakfast or anything, but…I’m just sayin’…smeared across a biscuit or across a toasted slice of cinnamon bread in the morning? Heaven. H-e-a-v-e-n.

When I have stumbled across fruit butters in the past, they always seem to use jam as the fruit ingredient. I considered doing that, but I really loved the idea of using fresh pureed blueberries in this recipe. I decided I would try it out with fresh fruit, and if it was a massive fail, I would go to plan B and use blueberry jam.

I learned a few things…

1. Simple pureed blueberries – I’m talkin’ just the fruit and a blender, nothing else – are SO GOOD. I could sit there and just drink it like a smoothie. It’s thick, smooth, and has such a rich, deep, dark indigo/purple color. Don’t wear a white shirt, though. That stuff is like food coloring, man.
2. Fresh is always better. I suppose this isn’t something “new” that I’ve learned, but it is something that has been further reinforced with this recipe. You really taste the pop of those fresh blueberries in this butter, and it’s hard to beat!

Also, regular butter may now be ruined forever for me after trying this. Plain butter…I have a new best friend, and it is your blueberry counterpart. I’m sorry for the rejection you probably feel in this moment…

The main problem with this recipe – and it’s a serious problem – is that it’s extremely challenging impossible to just give yourself a light little shmear across your toast/biscuit/pancake/whatever your heart desires. It’s entirely too easy to throw an entire tablespoon on there and go to town.

Try and resist…it’s too appealing! It calls you into its blueberry world and hypnotizes you with its deep blue color while forcing you to slather unacceptable amounts onto whatever base you choose. THE STRUGGLE IS REAL.

Let’s talk details. This recipe is not only super delicious, it’s also super duper simple! The important thing to remember is that you have to soften your butter. If you’re like me and forget about anything and everything ALL THE TIME and thinking in advance about recipes is just always a fail, this might be challenging for you. But set an alarm or something. Make it happen, captain.

I forgot to soften the butter and used a microwave technique that is 100% cheating. Don’t be like me.

Once you soften your butter, the rest of it is a piece of cake. Puree the blueberries in your blender or food processor until totally and completely smooth, add the puree to your softened butter, squeeze in your lemon, and drizzle in your honey. Beat with a electric mixer until combined.

The electric mixer (I just used a little hand beater) is really necessary here. I tried to mash this butter together with a fork for a while before moving to the beater, and it just straight up wasn’t working. This butter really needs to be whipped or the blueberry, lemon, and honey just don’t incorporate.

So whip it – whip it good 😉.

So, today is a happy and sad day. Seth left at 3 am this morning (last night?) for NTC, which is like pre-deployment training, and he is gone for six weeks…blech. Six looong weeks – time always goes super slowly when he’s gone, and it FLIES by when he’s home. I definitely wish it was the opposite 😑.

So obviously it’s a sad day because he left, but it’s also a happy day because now he’s gone so we can look forward to NTC being over rather than dreading it! In my opinion, the hardest part about long absences like this or deployments is the buildup. For deployments, it’s the week before, and for shorter things like this, it’s the day or two before. So yesterday we were pretty shlumpy (totally not a real word). Once he’s gone, it’s always almost a little refreshing because you can actually get started and get moving through it rather than just waiting for him to leave, does that make sense?

We are looking forward to this one ending even more than usual because we have SO many exciting things happening after he gets back. He’ll be home in late May, which is right when school ends for summer break, but even more exciting is the fact that I’ll be 32 weeks pregnant! So we will be busy, busy, busy (in the best possible way) taking as many classes we can at our hospital, finishing up the nursery, and just waiting and getting excited for our baby boy!

And he gets some time off in June for pre-deployment leave, and he will get paternity leave in July when Ford is born. Lots of exciting things coming up when he gets home 😀. Hence the happy/sad day!

I hope your days are fully happy and not sad at all! Have a lovely Tuesday 👍!

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!

In the mood for more yummy condiments? Check these out:

Kale Pesto

Overnight Slow Cooker Apple Butter

Loaded Veggie Cream Cheese