Blackberry Butter

This sweet compound butter is flavored with fresh, mashed blackberries and a touch of powdered sugar. A fruity and lightly sweet topping for toast, rolls, biscuits, crêpes, or cornbread.

Servings: 16 tablespoons

  • 12 fresh blackberries

  • ½ cup (113g) unsalted butter, softened to room temperature

  • 3 tablespoons (23g) powdered sugar

 

How to make Blackberry Butter:

  1. Add the blackberries to a medium size bowl. Use a fork or a potato masher to smash the berries until they have separated into seeds, flesh, and juice.

  2. Use a fine mesh sieve to strain the seeds and flesh from the juice. You should have about ¼ cup of liquid once everything has been pushed through. Discard the seeds and flesh.

  3. Add the softened butter and powdered sugar to the strained blackberry juice and use a handheld mixer to beat everything together until it is smooth and fluffy. You can also use a stand mixer fitted with the paddle attachment.

  4. The butter is ready to use immediately but should be kept in the refrigerator for long-term storage. You can keep it in a serving dish or roll it into a log wrapped in plastic wrap for a fancier aesthetic. Chilled butter can be kept in the refrigerator up to 2 weeks or in the freezer up to 6 months.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry