Itsy Bitsy Foodies

Berry butter takes me back to my childhood, spending summers at the lake.  We would have berry butter made with freshly-picked raspberries, strawberries and blackberries on our bagels, sourdough pancakes and Dutch babies.  This breakfast spread is colorful, rich, creamy and makes a festive spread for breakfasts and snacks.

The recipe can easily be made in smaller portions.  A little goes a long way so I usually make about a fourth of the batch.  It stays soft and spreadable in the refrigerator.  I recommend making it a day ahead and letting it rest in the refrigerator overnight.  This allows the flavors to come together so that the sweet powdered sugar does not overpower the berries and butter.

*This recipe came from a family friend via a Cuisinart food processor cookbook.  For best results, the berry butter should be blended in a Cuisinart or a blender.

Recipe source: What’s Cooking by Christie Williams