Ingredients
- 1 cup (225g) unsalted butter, softened
- ¼ cup sourdough starter (active or discard)
- ½ cup fresh or frozen blueberries
- 2–3 tbsp honey or powdered sugar (adjust to taste)
- ½ tsp vanilla extract (optional)
- Pinch of salt
👩🍳 Step-by-Step Instructions
Step 1: Cook the Blueberries
- Add blueberries to a small saucepan over medium heat.
- Cook for 5–7 minutes, stirring occasionally, until they burst and become jam-like.
- Slightly mash with a spoon.
- Let the mixture cool completely.
👉 Tip: For smoother butter, blend the cooked blueberries.
Step 2: Whip the Butter
- In a large bowl, add softened butter.
- Using a hand mixer (or stand mixer), whip for 2–3 minutes until light and fluffy.
Step 3: Add Flavor
- Add sourdough starter, cooled blueberry mixture, honey (or sugar), vanilla, and salt.
- Beat again for 1–2 minutes until fully combined and airy.
Step 4: Adjust & Chill
- Taste and adjust sweetness if needed.
- Transfer to a jar or serving dish.
- Chill for 30–60 minutes to firm up slightly (optional).
🍞 Serving Ideas
- Spread on sourdough toast
- Serve with pancakes or waffles
- Use on muffins or dinner rolls
- Add to warm biscuits
🧊 Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- You can freeze it for up to 1 month.
