Homemade Blueberry Butter Recipes
BLUEBERRY BUTTER
This recipe came from a booklet my aunt received at a blueberry festival. This is very good served on toast or even pound cake.
Provided by Dreamgoddess
Categories Breakfast
Time 30m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Wash the berries and let them dry on a paper towel.
- Allow the butter to come to room temperature so it will soften.
- Slightly mash the berries.
- Combine all the ingredients and refrigerate.
ALICE'S EASY BLUEBERRY CAKE
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
- Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
- Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g
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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