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Blueberry Honey Butter: Sweet & Tangy Breakfast Butter
Samantha Jones

Blueberry Honey Butter

This sweet and tangy butter blend transforms breakfast breads with a creamy, fruit-packed spread. Combining ripe blueberries, raw honey, and smooth butter, it's a deliciously balanced option for toast, pancakes, waffles, or cheeses. Chilling firms the mixture, ensuring a rich yet spreadable texture with perfect berry balance.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: DESSERTS
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • Unsalted butter, 1 cup (2 sticks), at room temperature
  • Fresh blueberries, 1 cup, washed and dried
  • Raw honey, ¼ cup
  • Sea salt, pinch
  • Fresh lemon zest, ½ teaspoon (optional)

Method
 

  1. Beat softened butter in a mixing bowl with a handheld mixer until light.
  2. Whisk in honey and sea salt until perfectly incorporated.
  3. Gently fold in blueberries, being careful not to crush them.
  4. Stir in lemon zest for subtle brightness.
  5. Transfer to an airtight jar and refrigerate for 30 minutes to firm up.
  6. Serve chilled as a breakfast spread or topping.

Notes

Use salted butter for enhanced flavor. For a dairy-free version, substitute plant-based butter. Frozen blueberries work but thaw them slowly in the fridge to prevent excess liquid. Adjust lemon zest to taste. Store refrigerated for up to 10 days or freeze for 3 months.