Once upon a time, this Stovetop Blueberry Butter was supposed to be a syrup.
But it thickened up so much that I couldn’t get it back out of the skinny-necked bottle I had originally put it in.
Oh, well. As they say, when life gives you lemons…er, blueberries…
Luckily I was able to warm it up in the bottle and get it into a Mason jar so I could easily spread it with a knife.
But here’s the deal. It’s so much better as a blueberry butter anyway, so I don’t even care. Blueberry butter it is.
Plump, fresh blueberries, sweet honey, smoky cinnamon, and sea salt. Does it get any better than that?! Hint: it doesn’t.
Y’all, listen. It’s August, aka hell’s bowels, and every year when it feels like it takes 35252637949 days to get through this hot ass month I will do anything to keep me busy until fall comes.
But why the heck am I calling this jammy preserves-looking stuff “blueberry butter” instead of blueberry jelly or something like that? Well, great question. Glad you asked.
This isn’t a compound butter.
It’s more like the consistency of apple butter or peach butter. It’s thick and maintains some of the texture of the blueberries but it’s also smooth and spreadable.
The cinnamon & honey give it a deeper, more homey taste that is SO good on pancakes or spread on a dinner roll with butter. Yum.
And it’s freakin’ easy to make too. Jackpot!
Ingredients in Blueberry Butter
1 pint of blueberries
2 cups water
2 tbsp honey
1/2 tbsp cinnamon
1/4 tsp salt
For a thickening slurry: 1 tablespoon water + 1 teaspoon cornstarch
How to Make Fruit Butter:
Add the blueberries and water to a medium saucepan and bring to a boil.
Reduce the heat to medium and allow the blueberries to simmer for 10 minutes.
When the blueberries are softened and bursting a bit, use a fork or potato masher to mash the blueberries. What I’m saying here is you need to obliterate the blueberries.
Just get your frustrations out and mash them up.
But make sure you’re not wearing a white shirt while you do it because you will be very sad if you do.
Anyway, after you’ve mashed the blueberries, add the honey, cinnamon, and salt.
Whisk until combined.
In a small bowl, make a slurry with the additional tablespoon of water & teaspoon of cornstarch.
Add the slurry to the saucepan and whisk to combine.
Allow the mixture to simmer for another 10 minutes, stirring occasionally, and then remove from heat.
Let the mixture cool to room temperature. If it seems too thin, don’t worry. It’ll thicken up as it cools.
Scoop into a jar. A 12 oz Mason jelly jar is ideal.
Serve or refrigerate for up to a month.
How to Serve Fruit Butter:
There are so many ways to serve this gooey blueberry goodness.
-Spread it on a slice of bread or a dinner roll.
-Spoon it over a stack of pancakes.
-Scoop it onto a block of cream cheese and serve with graham crackers.
-Layer it over a bowl of vanilla ice cream and top with some lemon ricotta whipped cream.
Look, I can’t predict the future. But what I do know is that you should eat this Stovetop Blueberry Butter however your heart desires.
You will not be sad if you do.
- 1 pint blueberries
- 2 cups water
- 2 tbsp honey
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp water
- 1 tsp cornstarch
- In a medium sized saucepan, add the blueberries and water.
- Bring to a boil, then reduce heat to medium and simmer for 10 minutes.
- Using a fork or potato masher, mash the blueberries to release the juices.
- Add the honey, cinnamon, and salt, and whisk until combined.
- In a small bowl, whisk together the additional 1 tbsp water and cornstarch to make a slurry.
- Whisk the slurry into the blueberries and simmer for 10 more minutes, stirring occasionally.
- Remove from heat and allow to cool to room temperature.
- Spoon the blueberry butter into a jar or serve as desired.
1. The mixture will thicken into a fruit butter consistency as it cools.
Blueberry butter will keep for 1 month in the fridge in an airtight container.