Blueberry Honey Butter Recipes

BLUEBERRY HONEY BUTTER

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!!

HONEY BUTTER

Steps:

• In a small bowl mix butter and honey until smooth.
• Store, covered, in the refrigerator.

HONEY BUTTER

Steps:

• In a small bowl, mix together butter and honey until well blended. Keep refrigerated until ready to serve.

BLUEBERRY HONEY BUTTER

Steps:

• Add Butter, Honey, Cinnamon, Orange Zest, and salt to a food processor bowl.
• Mix till combined
• Add Blueberries and pulse till mostly broken down and combined
• Transfer to a container and refrigerate until firm (about 2 hours)

BLUEBERRY-BLACKBERRY HONEY BUTTER-GLAZED SCONES

Steps:

• Put lemon juice in a 1 cup measuring cup, pour in the whipping cream to 1 cup mark, and let stand a few minutes to make soured cream.
• Preheat oven to 425°; stack two baking sheets together and line the top sheet with parchment paper.
• Arrange oven rack to upper third position.
• In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.
• Add butter and pulse to make a coarse, grainy mixture.
• Turn out mixture into a large bowl and make a well in the center.
• Add egg, vanilla, and enough soured cream to make a soft but firm dough.
• Gently fold in berries.
• Knead briefly on a lightly floured work surface, adding more flour, if required to make a firm dough.
• Pat out to 1-inch thickness.
• Cut into wedges or rounds and place on prepared baking sheets.
• Brush each scone with milk or melted butter.
• Bake until scones are nicely browned, about 16-19 minutes.
• Meanwhile, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at HIGH, stirring after 45 seconds.
• Brush scones lightly with honey-butter glaze as they come out of oven.
• Let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.

LEMON BLUEBERRY CAKE & HOT HONEY-BUTTER SAUCE

Steps:

• *Makes1 cup of sauce Preheat oven to 350 degrees.
• Cake Grease and flour a 8" square pan.
• Blend flour, nutmeg, salt and baking powder together.
• In a small bowl mix milk, lemon juice and rind together.
• In a large bowl cream butter with sugar.
• Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• Gently fold in blueberries.
• Pour into prepared pan and bake at 350 degrees for 50 minutes.
• Remove from pan and cool slightly.
• Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• Boil over low heat, stirring occasionally.
• When ready sauce is thick and clear.
• Pour hot sauce over the warm cut cake and enjoy.
• Down home comfort food.