Vanilla Blueberry Butter

Vanilla Blueberry Butter

 Are you tired of blueberry recipes yet? No promises, but I *think* this is the last one for awhile. Unless I decide to make something new. :)   But this vanilla bluebery butter is a great recipe to end on. I re-discovered fruit butter last year at American Spoon in Petoskey, Michigan. I bought a jar of their strawberry butter and proceeded to be amazed at how delicious it was. I’ve had apple butter before, but that didn’t prepare me for just how good fruit butter could be. Ever since then, I’ve been wanting to try and make my own.

I followed a recipe I found online for blueberry butter but added in a vanilla bean because I think blueberry and vanilla is a wonderful flavor combination. The end result was so good. It was smooth and thick, with an almost creamy consistency. The consistency, in my opinion, is what makes this so much better than traditional jam. I can’t wait to try this with other fruits. I’m already planning peach butter once peaches are in season around here!

Vanilla Blueberry Butter

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Vanilla Blueberry Butter

Ingredients:

1 lb blueberries
1 tsp lemon juice
1 cup granulated sugar
1/2 tsp cinnamon
1 vanilla bean

Directions:

In a medium sized sauce pan, toss the blueberries with the lemon juice. Bring to a boil, then reduce heat and simmer about 5 minutes. Using an immersion blender, blend the blueberries until very smooth. Be careful of hot blueberry splatters!

Add the sugar and cinnamon to the blueberries. Split the vanilla bean lengthwise and scrape out the seeds, adding them to the blueberry mixture. Add the empty vanilla bean as well and bring to a boil. Reduce the heat to low and simmer, uncovered, until the mixture is thick, about 25 minutes, stirring frequently. Remove the vanilla bean and transfer the blueberry butter to jam jars or other containers and let cool completely.

Will keep for up to 3 weeks in the refrigerator and 3 to 4 months in the freezer.

adapted from Andrea's Recipes

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17 Responses to “Vanilla Blueberry Butter”

  1. 1

    Jessica@AKitchenAddiction — July 20, 2012 @ 11:02 am

    What a great idea! I have yet to try making my own fruit butters, but that is going to have to change!

  2. 2

    Lauren — July 20, 2012 @ 11:14 am

    Oh my gosh, yum, yum! I have always wanted to try to make a jam, jelly, or spread, and this is absolutely the first one I’m going to try!!

  3. 3

    Chung-Ah | Damn Delicious — July 20, 2012 @ 3:40 pm

    Ooooh how fun! I want to slather this on my bagel in the morning!

  4. 4

    Amy (Savory Moments) — July 20, 2012 @ 7:12 pm

    This looks really good – the addition of cinnamon and vanilla make it sound extra special.

  5. 5

    kim — July 22, 2012 @ 10:35 am

    Megan, just wondering where you buy your vanilla beans. they have them in the grocery store but they are 15.99 for 1 or 2 in a very small jar. Do you get them elsewhere? Thanks
    Kim

    • megan replied: — July 22nd, 2012 @ 9:31 pm

      Honestly, I hate to admit this, but I’ve never bought them before. The ones I used for this recipe I won from some blog contest a few months ago, believe it or not. I think you can get them online for cheaper though – mine were beanilla if that helps anything.

  6. 6

    Emily — July 22, 2012 @ 8:36 pm

    Fantastic recipe. Thanks for the share. Made some blueberry butter yesterday using your recipe. It was amazing. Had to opt out of the vanilla because it’s just so expensive. I’m going to try making a batch of cherry tomorrow. Can’t wait to try this recipe with other fruits. Thanks again!!

    • megan replied: — July 22nd, 2012 @ 9:29 pm

      I’m so glad you liked it! Good to know it was still great without the vanilla :)

  7. 7

    Emily — July 23, 2012 @ 5:36 pm

    The cherry butter is amazing as well. I’m going to try plum next. Thanks to your amazing recipe, I’m going fruit butter crazy :) This is such an easy thing to make. Thank you again for this great recipe!!

    • megan replied: — July 24th, 2012 @ 6:33 am

      yay! Thanks for reporting back. I’m not a huge cherry fan, but I think peach butter is next on my list. :)

  8. 8

    sally @ sallys baking addiction — July 24, 2012 @ 1:20 pm

    vanilla blueberry butter… what a fabulous combination Megan! My mom always smeared her pancakes with apple butter when I was younger and she adores blueberries. I should make this for her one time. She’d LOVE it!

  9. 9

    SnoWhite @ Finding Joy in My Kitchen — July 24, 2012 @ 5:21 pm

    Love this idea. Bet it’s great with granola and yogurt.

    Bring on the blueberry recipes — I’ll keep reading :)

  10. 10

    Jessica Terrier — July 27, 2012 @ 10:36 pm

    olivenation.com has wonderful vanilla beans. super cheap and free shipping. something like 50 beans for $20.

  11. 11

    Jakie M — July 31, 2012 @ 2:07 am

    How many jars did this make? I need to buy some more jam jars and I don’t want to spend more on jars than I need to :>. This recipe sounds delicious and so much easier than the fruit butter I have been making

    • megan replied: — August 3rd, 2012 @ 1:31 pm

      Sorry for the late reply! I just checked my freezer, and this made about 4 8-oz jars, plus a little extra :)

  12. 12

    Ginger Williams — April 14, 2013 @ 10:40 pm

    Megan, if you were to seal the jars when hot – like jam/jelly – would it not keep longer..at least until the seal pops??
    Thanks, was just wondering if there was a way to keep it longer.

  13. 13

    Jason — June 22, 2013 @ 5:58 pm

    Fantastic recipe! My wife and I went blueberry picking and came back with 9lbs and I was looking for a way to use them up. This was perfect! I ended up reducing the sugar a little bit (used 2/3 C) because we like things a little less sweet, and I added some ginger (1/4 tsp) and some orange extract (1/4 tsp). Thanks for posting it!

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