This creamy blackberry butter is a smooth, fruity, and lightly sweetened spread that adds a burst of summer flavor to everything from toast to pancakes. It’s a beautiful way to elevate breakfast or brunch and makes a lovely homemade gift, too.
Why You’ll Love This Recipe
I love how this recipe balances the richness of butter with the tangy-sweet brightness of blackberries. It’s incredibly easy to whip up with just a few ingredients, and the result is a luscious spread that feels special but takes only minutes to make. Whether I’m serving it on warm biscuits or folding it into desserts, this blackberry butter never disappoints.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup fresh blackberries (or thawed frozen blackberries)
1 tablespoon honey (adjust based on desired sweetness)
1/2 cup unsalted butter, softened
Pinch of salt
directions
I start by pureeing the blackberries in a blender or food processor until smooth.
Then I strain the puree through a fine mesh sieve to remove seeds, pressing to extract as much juice as possible.
In a medium bowl, I combine the strained blackberry puree with the softened butter, honey, and a pinch of salt.
I beat the mixture with an electric mixer or a sturdy spoon until light, fluffy, and fully combined.
Finally, I transfer the creamy blackberry butter to a jar or airtight container and refrigerate until ready to use.
Servings and timing
This recipe makes about 3/4 cup of blackberry butter, enough for 8 to 10 servings depending on how generously I spread it. It takes around 10 minutes to prepare from start to finish.
Variations
I sometimes use maple syrup instead of honey for a deeper flavor.
For a touch of citrus, I add 1/2 teaspoon of lemon zest.
When I want a sweeter spread, I increase the honey to 1.5 tablespoons.
I’ve also tried it with raspberries or strawberries in place of blackberries—it works beautifully!
storage/reheating
I keep this blackberry butter in an airtight container in the refrigerator for up to one week. If I want to store it longer, I freeze it in small portions using silicone molds or an ice cube tray, then transfer the frozen cubes to a sealed bag. When ready to use, I let it thaw in the refrigerator. I don’t reheat it, but I do let it sit at room temperature for a few minutes to soften before spreading.
FAQs
How do I make sure the butter stays creamy?
I always make sure the butter is softened before mixing, and I beat the mixture thoroughly to create a smooth texture.
Can I use salted butter instead of unsalted?
Yes, I’ve used salted butter before. I just skip the added pinch of salt to keep the balance right.
Do I have to strain the blackberry puree?
I recommend it. Straining removes the seeds and gives the butter a smooth, creamy finish that feels more refined.
Can I use frozen blackberries?
Absolutely. I thaw them first and drain any excess liquid before pureeing.
What can I serve this with?
I love spreading it on warm toast, biscuits, pancakes, muffins, or even swirling it into oatmeal or yogurt.
Conclusion
This creamy blackberry butter is a simple yet elegant spread that brings fresh berry flavor to so many dishes. I enjoy making it during blackberry season, but it’s easy enough to enjoy year-round with frozen berries. Whether I’m hosting brunch or just want to brighten up my breakfast, this recipe always hits the mark.
This creamy blackberry butter is a smooth, fruity, and lightly sweetened spread that enhances toast, pancakes, and more. Made with just a few ingredients, it’s a quick and elegant way to add berry flavor to breakfast or brunch.
Ingredients
1 cup fresh blackberries (or thawed frozen blackberries)
1 tablespoon honey (adjust based on desired sweetness)
1/2 cup unsalted butter, softened
Pinch of salt
Instructions
Puree the blackberries in a blender or food processor until smooth.
Strain the puree through a fine mesh sieve to remove seeds, pressing to extract as much juice as possible.
In a medium bowl, combine the strained blackberry puree with the softened butter, honey, and a pinch of salt.
Beat the mixture with an electric mixer or a sturdy spoon until light, fluffy, and fully combined.
Transfer the creamy blackberry butter to a jar or airtight container and refrigerate until ready to use.
Notes
Use maple syrup instead of honey for a richer flavor.
Add 1/2 teaspoon of lemon zest for a citrus twist.
Try raspberries or strawberries in place of blackberries.
Let the butter sit at room temperature before serving for easier spreading.
