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Blackberry Butter


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  • 1 pound salted butter, softened
  • 1/8 cup of honey
  • 1/2 cup blackberries



Step 1

Whip together butter and honey until fluffy.

Add in berries and mix in short bursts until desired look is achieved. I did not want mine
to be completely emulsified, so I "broke" up the berries slightly with just a few turns of the paddle attachment.

If storing in jars, scoop into jar and wipe mouth clean. Cap and refrigerate.

If storing in logs, place a piece of plastic wrap over a piece of aluminum foil the same size.

Scoop out butter along length of wrap/foil, folding wrap over butter and rolling into consistent-sized cylinder. Roll up foil around log and twist ends. Refrigerate or freeze.

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