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.
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!
This 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 🙂
- 1 stick or 1/2 cup Salted Butter
- 1 C Blueberries (I just grabbed a large handful)
- 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.
- 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.
- 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.