Lemon Blueberry Butter is a creamy, sweet spread made with butter, blueberry jam, lemon zest, confectioners’ sugar, milk, and a touch of salt. It adds a fruity, tangy twist to warm biscuits, toast, scones, and muffins. I love to spread it on my pancakes and waffles instead of regular butter for an extra burst of flavor in every bite! And, you can easily turn this into a log of compound butter. This will make about 1 3/4 cups. For another delicious spread, you may want to check out my Slow Cooker Apple Butter, too.

Looking at a cup of Lemon Blueberry Butter with blueberries on top on a wooden table.

Ingredients & Substitutions

Butter: I prefer using unsalted butter in most of my recipes because it gives me control over the salt added. If using salted butter, you may want to lessen or omit the salt used in this fruity butter.
Confectioners’ Sugar: The confectioners’ sugar (powdered sugar) gives the butter some sweetness and a smooth texture. If using granulated sugar, I suggest blending it first to create a finer powder. Otherwise, the butter could be grainy. (But, you could still use it!)
Milk: Whole milk adds moisture; for a richer spread you could use half-and-half or heavy cream. On the other hand, for a lighter version, use 1% or 2% milk.
Blueberry Jam: For the blueberry flavor (we can’t forget about that), I used blueberry jam. I have a wonderful recipe (without pectin) you could use. Or, use store-bought jam. Jelly (a little sweeter) or preserves (a chunkier texture) could both be used, too.
Lemon Zest: To balance the sweetness of the spread, I added the zest of a lemon (about 1/2 teaspoon).

Cup of Lemon Blueberry Butter with toast in the background.

Can I Use Other Fruit Jams In Lemon Blueberry Butter

Yes, you can absolutely use other jams in this blueberry butter recipe. I think raspberry or strawberry butter would be delicious. Peach or blackberry jam would also be really good. Let me know if you try a different kind of fruit jam!

Looking down on a Close up of the smooth texture of Lemon Blueberry Butter.

How To Use Lemon Blueberry Butter

There are many delicious ways to use this lemon blueberry butter. Here are a few of my favorites:

Spread on buttermilk biscuits, sourdough bread (or your favorite bread), English muffins, or Popovers.
Use it as a topping for pancakes and waffles instead of regular butter.
Spread it on muffins (like my blueberry pie muffins) or other fruity muffins.
Use it as a dip for fresh fruit.
Stir a dollop into your bowl of oatmeal or yogurt. (Yum!)
Ready to get creative with the blueberry butter?!? Use it on the outside of a grilled cheese sandwich! Yes, you read that correctly, I said grilled cheese! Try it and let me know what you think.

Compound Lemon Blueberry Butter

If you prefer a log of butter (instead of more of a whipped butter), first, scoop the butter onto a piece of plastic wrap. Next, roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (at least 2 hours, up to overnight). It will last in the refrigerator for up to 1-2 weeks (or frozen for up to 3 months). Once chilled, just slice off what you need when ready to use it!

Small jar of Lemon Blueberry Butter on a wooden table with butter, blueberries, and a knife.

How To Store Lemon Blueberry Butter

Store the blueberry butter in an airtight container in the refrigerator. It will last up to 1-2 weeks. Or, form it into a log, wrap it, and freeze it for up to 3 months.

Lemon Blueberry Butter

Prep Time 5

Cook Time 8

Total Time 13

Lemon Blueberry Butter is a creamy, sweet spread made with butter, blueberry jam, lemon zest, confectioners' sugar, milk, and a touch of salt. It adds a fruity, tangy twist to warm biscuits, toast, scones, and muffins.

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Ingredients

▢ 1 cup (2 sticks / 227 g) unsalted butter, room temperature
▢ ¼ cup (31.25 g) confectioners' sugar
▢ 2 tablespoons whole milk
▢ ⅓ cup (84 g) blueberry jam, store-bought or homemade
▢ ½ teaspoon lemon zest
▢ 1 pinch kosher salt

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and confectioners’ sugar on medium speed until smooth and well combined, about 1-2 minutes.
Add the milk. Slowly increase the mixer speed to high. Whip on high for 5-7 minutes, stopping to scrape the sides of the bowl as needed, until the mixture is light and airy.
Add the blueberry jam, lemon zest, and salt. Mix on low until fully incorporated, about 1 more minute.
Serve immediately on pastries, pancakes, or toast. Or, make it into a compound butter.

Lemon Blueberry Compound Butter

To make a compound butter, scoop the blueberry butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go. Twist the ends of the plastic wrap together to secure the log, and refrigerate until firm (at least 2 hours or up to overnight).

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