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.
- 1 cup butter
- 2 cups powdered sugar
- 10 ounces of berries (strawberries, raspberries, or blackberries)
- Mix all of the ingredients together in a Cuisinart or blender.
- Blend until smooth and spreadable.
- Serve on toast, bagels, pancakes, Dutch babies, waffles or anything else.
- Store leftovers in a sealed container in the refrigerator.
Recipe source: What’s Cooking by Christie Williams