Berry Butter

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 Berry Butter

Berry Butter

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.

Berry Butter
Recipe type: Breakfast Spread
Prep time: 
Total time: 
Serves: 1 cup+
Berry butter is colorful, rich, creamy and makes a festive spread for breakfasts and snacks.
  • 1 cup butter
  • 2 cups powdered sugar
  • 10 ounces of berries (strawberries, raspberries, or blackberries)
  1. Mix all of the ingredients together in a Cuisinart or blender.
  2. Blend until smooth and spreadable.
  3. Serve on toast, bagels, pancakes, Dutch babies, waffles or anything else.
  4. Store leftovers in a sealed container in the refrigerator.

Recipe source: What’s Cooking by Christie Williams

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