Blueberry Butter Recipes

BLUEBERRY BUTTER

Steps:

• Wash the berries and let them dry on a paper towel.
• Allow the butter to come to room temperature so it will soften.
• Slightly mash the berries.
• Combine all the ingredients and refrigerate.

BLUEBERRY BUTTER TARTS

Steps:

• Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
• In large bowl, whisk egg, syrup, lemon juice and vanilla.
• In medium bowl, mix sugar and flour.
• Stir into egg mixture with butter.
• Divide berries into uncooked pastry shells.
• Pour egg mixture to top of shells.
• Bake 18-23 minutes.
• Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.

BLUEBERRY BREAD

Steps:

• Mix boiling water and butter for bread in a small bowl; set aside until butter has melted and mixture has cooled, about 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease two 8 1/2x4 1/2-inch loaf pans.
• Combine blueberries and 2 tablespoons flour in a bowl; toss to coat. Sift remaining flour, baking powder, baking soda, and salt together in a separate bowl.
• Add sugar, orange juice, cooled butter mixture, lemon juice, and eggs to the flour mixture; mix until well combined. Fold in flour-dusted blueberries. Divide batter and pour into the prepared loaf pans.
• Combine sugar, flour, softened butter, and cinnamon for topping in a small bowl. Mix with a fork until combined and crumbly. Sprinkle on top of the 2 loaves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

BLUEBERRY APPLE BUTTER

Steps:

• Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.