In a small saucepan, combine fresh blueberries and sugar over medium heat. Cook for about 15 minutes, stirring occasionally, until the blueberries burst and the mixture thickens into a syrupy consistency.

Once your blueberry mixture is beautifully thickened, remove it from the heat. Stir in fresh lemon juice and vanilla extract to brighten the flavor, then set it aside to cool to room temperature.

In a mixing bowl, add your cubed unsalted butter. Using an electric mixer, beat the butter on medium speed for about 2-3 minutes, until it’s light, fluffy, and creamy.

Gradually add the cooled blueberry mixture into the whipped butter, mixing on low speed. Once added, increase the speed to medium and beat for another 1-2 minutes until fully combined.

Transfer your whipped blueberry butter into an airtight container for storage. Refrigerate the butter for up to one week.