Blueberry Honey Butter Recipes
BLUEBERRY HONEY BUTTER
This Blueberry Honey Butter recipe is the perfect addition to... well, everything.
Provided by Sarah Garlick
Categories Side Dish
Time 9m
Number Of Ingredients 4
Steps:
- Place blueberries, honey, and lemon juice in a pan. If you like, mash the blueberries with a fork.
- On medium - medium high heat, bring the mixture to a low boil, until it becomes a rich purple color.
- Remove from heat and let cool.
- In a blender, combine blueberry mixture and butter, then beat until smooth.
- Serve on bread, biscuits, English muffins, pancakes, croissants, rolls, etc, and enjoy!!
Nutrition Facts : Calories 550 kcal, ServingSize 1 serving
HOMEMADE BLUEBERRY COMPOUND BUTTER RECIPE - (4.6/5)
Provided by AzWench
Number Of Ingredients 8
Steps:
- Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. If you have a splash guard , place it on the bowl and cover the opening with plastic wrap. If you don't, you'll want to cover from the top of the bowl to the upper part of the mixer with plastic wrap. Whisk on medium-high for about 15 minutes. You'll see soft peaks, then whipped cream, then eventually after 10 to 13 minutes, the cream should start to break down, turn yellow and separate from the buttermilk. The butter is ready when there is a substantial amount of liquid (buttermilk) in the bowl and the butter pieces have started to come together. Drain the contents of the bowl in a colander. Press the butter into the colander to get rid of any excess buttermilk. Form the butter into a ball with your hands and rinse off with cold water to get rid of any buttermilk on the exterior of the butter. Split the butter in two even chunks and place in separate bowls. For the salted butter, add the desired amount of salt and work into the butter with either your hands or a fork until combined. Roll the butter into a ball and wrap in plastic wrap to store. For the blueberry lavender honey butter, add all the ingredients to the bowl with the butter and mash together with a fork until well incorporated. Roll the butter into a ball and wrap in plastic wrap to store.
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