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5 from 2 votes

Sugar Free Blueberry Butter


  • 2 1/2 cups blueberries frozen and thawed (for fresh blueberries, see notes below)
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons arrowroot powder


  • puree the thawed blueberries in a food processor or bender. *If you are using fresh blueberries please see notes below.
  • whisk the water, lemon juice and arrowroot powder in a medium saucepan then add the blueberry puree
  • bring mixture to a boil slowly over medium heat, stirring frequently then simmer until it thickens, approximately 25 minutes. You will know when it is done when you draw a rubber spatula through the center and it creates a hole that will stay open for a few seconds and then fill back in. Once this happens remove from the heat.
  • return mixture to the blender and process for a few seconds or use a hand blender if you have one directly in the saucepan
  • let it cool before you store it. As it cools, it will continue to thicken. If your butter becomes to thick, add a little water. You can also return it to the stove and cook it longer if you want a thicker butter.


*If you are using fresh blueberries add them to the saucepan directly along with the water, lemon juice and arrowroot powder and heat it for 5 minutes to soften the blueberries. Place mixture in your blender or food processor then return to the stove and follow step 3 and 4 above.