Recipes | Fruits From Chile
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  • 1 cup fresh Chilean blueberries
  • ¾ cup granulated sugar
  • 2 tablespoons tap water
  • zest of 1 lemon
  • 16 ounces salted butter, at room temp


First make the blueberry sauce. In a small to medium saucepan, combine blueberries, sugar and water. Over medium heat, warm blueberries, stirring regularly to help sugar dissolve. After 3-4 minutes, when blueberry sauce becomes bubbly, remove pan from heat. Stir in freshly grated lemon zest and let sauce cool and thicken.

Once the blueberry sauce and butter are both at room temp, place butter with ½ cup blueberry sauce into a food processor or standing mixer with paddle attachment. Blend until butter and blueberries are integrated.

Scoop butter into ramekins. (Save remaining blueberry sauce to use on pancakes. So good!)

Delicious on toast, pancakes, scones, you name it!

Makes 1 ¼ cup blueberry butter