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Making your own flavored butter is an easy project, but it instantly adds a little something extra to everyday dishes. Compound butter can be made with pretty much any flavor you want. Herbs fresh from the garden are common, as are butters sweetened with honey, vanilla, or cinnamon. I’ve tried plenty of them, and use them on everything from corn on the cob to popcorn, but I must say that this fruity, blackberry butter is my favorite one to make.
A fruit-favored butter is just the right thing for your morning toast, especially if, like me, you don’t enjoy sugar at breakfast. I used blackberries for this recipe because they grow wild here, and I always have plenty of picked blackberries floating around. The color is a vibrant purple-pink that pairs wonderfully with scones when I’m entertaining for brunch.
- A small handful of thawed or fresh berries
- ½ cup butter
- To make your own blackberry butter, add a few thawed or fresh blackberries to a ½ cup of butter. This can also be done with blackberry preserves but the results will be sweeter. (I find that these small batch recipes are best with a miniature food processor, like a Baby Bullet or a hand mixer attachment.)
- Process for a minute or so, leaving a few larger bits of berry decorating the butter.
- Scoop the mixture into a glass bowl with a lid and add a label. Refrigerate for up to one week.
Used In This Project:
- Circle Labels • I chose the “Poppy” style in burgundy.
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Stephanie Rose is a gardener who lives in Vancouver, BC, Canada, where she has grown over 100 edibles, 400 perennials, and countless other plants in her small urban yard; a hobby that continues to grow with each season. Stephanie writes DIY garden projects, yummy recipes and crafty goodness at Garden Therapy where she hopes you will find something to inspire you to get outside for a little, well, garden therapy.
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