My Penny always starts her day with a waffle, or toast, so a fancy butter seemed like a perfect fit. Plus, I get to eliminate the need for that sickly sweet breakfast syrup and replace it with this still sweet, but fresh and slightly healthier butter. This is SO easy too. I encourage you to try it with strawberries, blackberries, raspberries, or a combination of all of them!
Blueberry Butter
American Recipe Collection, ©Melissa Teixeira 2018
1/2 Cup White Sugar
1/4 Cup Water
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Fresh Lemon Juice
2 Sticks Unsalted Butter, softened (I love THIS one)
Pinch of fine salt (optional)
In a small saucepan, place blueberries, water, and sugar. Mash the blueberries with fork or potato masher and cook over high heat, until it comes to a rapid boil. Reduce to low-medium heat and cook for 10 minutes. Do not stir.
Remove the pan from heat, add the vanilla and lemon, and stir well. Sauce should be sticky and runny. Allow to cool for a few moments before pouring your sauce through a sieve, fine strainer, or like I did, a potato ricer. This removes most of the blueberry skins, however I like to add a bit of the pulp back to the sauce. Continue to cool to room temperature.
Once sauce is cooled and butter is softened, combine the two by whipping either with a hand or stand mixer. At this point I grind the tiniest bit of salt into it, but feel free to leave as is. The consistency will almost resemble cake frosting!
You can store it in a container with a lid, or you can get fancy and mold it into shapes. If you have silicone molds, they work great. Another option is a good old fashioned cupcake pan! The butter is freshest within 2 weeks, but I bet it wont be around that long!
