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Blueberry Butter

Whole Blueberries mixed in with Butter to make a yummy butter for a special breakfast. from #dietersdownfall.comLemon Ricotta Pancakes – Day Two – Blueberry Compound Butter

Do you enjoy a good compound butter?

Like a good garlic butter on steak? Mmmm! Garlic on steak… One of my favorites. But I digress… this is a dessert blog and savory isn’t on the menu today.

Blueberry Butter all wrapped up and ready for a yummy breakfast. from #dietersdownfall.comI made this compound butter with yummy blueberries.

My daughter LOVES blueberries! And apples. Seriously. My child will sneak a handful of blueberries before dinner and act like she’s sneaking a forbidden cookie or something.

So, blueberries and apples are always in my fridge! That’s kinda the only reason I went with blueberry butter this time around. I’ve also made strawberry butter, but I think I liked this one better. You could do the exact same thing with raspberries as well. It’s completely up to you and your taste buds.

Also, pick a good quality butter. I like to use Kerrygold or Plugra Brand. My husband is a butter purest and has ordered Anchor Butter from New Zealand. That was GREAT butter!

Slice this Blueberry Butter thick and slather it on! It's so good! from #dietersdownfall.comThis is a great butter to cheer you your dreary mornings. Spread it over toast and add some fresh strawberries to it. Use it on muffins, waffles, or french toast. On Friday, we’re going to add it to our Lemon Ricotta Pancakes! Yummy! Lemons and Blueberries just make me happy 🙂

 

Yield: 8 servings

Blueberry Butter

Blueberry Butter

Fresh blueberries mixed into butter make for a special breakfast treat.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 stick or 1/2 cup Salted Butter
  • 1 cup blueberries

Instructions

    1. Mix the softened butter in a mixer with a whisk to get it light and fluffy. Switch to a paddle attachment and add in your handful of blueberries. Let them squish a bit, but don’t over mix and release too much juice.
    2. Transfer the butter to a sheet of plastic wrap and form it into a tube shape. Roll it up and wrap the ends closed. Wrap again in foil.
    3. If you’re using it the same day, place it into the freezer to harden quicker. If you’re just making it a day in advance, simply place it in the fridge overnight.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 112Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 91mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g

Nutrition information isn’t always accurate.

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Amy | Club Narwhal

Wednesday 15th of January 2014

Karyn, I seriously love the way you roll in the kitchen :) This butter looks ridiculously good (and I bet this would perk up my usual English muffin in a major way)!

the cape on the corner

Monday 13th of January 2014

this is deelish looking, and actually pretty, too. want it!

Karyn Granrud

Monday 13th of January 2014

thank you. I was torn between blueberries and raspberries. The raspberries lost because of those pesky seeds.

Amy at Ms. Toody Goo Shoes

Friday 10th of January 2014

Love it! I've got to try this when fresh blueberries are in season. I'm pinning so I don't forget ;) You were before me at Best of the Weekend!

Karyn Granrud

Saturday 11th of January 2014

Thanks so much for stopping by. I love that Costco always has great fresh fruit in stock!

Karyn Granrud

Saturday 11th of January 2014

Thanks so much for stopping by! I love that Costco has such great fruit in the stores.

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