Happy 4th of July weekend! Fireworks are going off like crazy outside my house right now and it's 11 p.m. My family will be lighting our fireworks tomorrow and enjoying homemade Vanilla Ice Cream with fresh berries and Chunky Brownie Ice Cream. What do you have planned?
I have not had a day go by this Summer without some kind of fresh berry in my refrigerator. Right now I have strawberries and raspberries for the ice cream tomorrow and last week, I had some leftover blackberries. I decided to throw the blackberries into some honey butter. It was a great idea and tasted really really good. You first get a hint of honey and then a fruity flavor at the end. It's really creamy with the perfect amount of sweetness and I couldn't even tell there were seeds. Spread over cornbread muffins, french toast, pancakes, homemade rolls or whatever else you can think of.
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Whipped Blackberry Honey Butter
1 stick (8 Tbl.) unsalted butter, room temperature
1/3 c. fresh blackberries, washed and dried
2 Tbl. powdered sugar
2 Tbl. honey
Combine softened butter, blackberries, powdered sugar and honey in a small bowl. Using a hand mixer with a whisk attachment (or regular beaters), mix for a few minutes until thick and creamy and the blackberries are completely incorporated. Spread over muffins, pancakes, rolls or whatever else you can think of.