Best Blackberry Butter Recipes

BLACKBERRY BUTTER TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
• Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
• Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
• Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
• Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
• For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
• For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
• Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
• For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.

PEANUT BUTTER BLACKBERRY BARS

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
• In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
• Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
• Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.

SALMON WITH BLACKBERRY BUTTER

Steps:

• In a medium saucepan, place the shallot, half of the minced garlic, balsamic vinegar, and blackberries.
• Over high heat, reduce the liquid in the mixture to approximately 1 tablespoon, stirring, careful to not let it scorch or burn.
• Add the white wine and let it reduce again to approx 1 tablespoon of liquid.
• Add the port and reduce for until the mixture is syrupy (about 2-3 minutes).
• Lower heat to medium and gradually whisk in the butter (all but 3 Tbsp), a bit at a time, whisking continuously.
• To keep the butter from separating, the sauce must be kept warm but not hot.
• Remove the blackberry butter from the heat as the last of the butter is whisked in and immediately strain it into a small ceramic bowl.
• Season with salt to taste and divide into two portions; keep in warm place until ready to use.
• Melt the remaining 3 Tbsp butter in medium skillet; add the remaining minced garlic and sauté 2 to 3 minutes.
• Season the salmon with salt and pepper to taste, then over medium-high heat sauté the salmon for 3 to 4 minutes per side; remove fillets to plate (salmon won't be completely cooked).
• Return one portion of the blackberry butter to the skillet and re-heat over medium-high heat.
• Return salmon to skillet, cover, and cook an additional 2-3 minutes per side (carefully turning to keep fillets from breaking apart) or until cooked through.
• Garnish fillets with chopped chives and serve with remaining portion of blackberry butter (re-heat for 45 seconds in microwave) in a small serving container on the table.
• Serve with good, crusty bread, pilaf, and sugar snap peas or other veggie.

HAM TEA BISCUITS WITH BLACKBERRY MUSTARD OR LEMON HERB BUTTER

Steps:

• Bake the tea biscuits according to the directions on the package.
• Brown the ham in a hot skillet 1-2 minutes on each side. Cut into small pieces (about the size of the biscuits).
• Split the biscuits in half and fill with the hot ham.
• Place a small amount of either the Blackberry Mustard or Lemon-Herb Butter on top of the ham and replace the biscuit tops.
• Serve while still warm.
• Blackberry Mustard: Stir together the preserves and mustard. Yields about 2/3 cup.
• Lemon-Herb Butter: Combine all ingredients; mix well. Yields about 1/2 cup.

BLACKBERRY GLAZED BROWN BUTTER BUTTERMILK DONUTS RECIPE - (4.7/5)

Steps:

• Preheat oven to 375 degrees. Grease 2 doughnut trays. In a medium bowl, sift the the flour, baking soda, salt, and spices together. In a separate bowl, beat together the egg and sugar. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add the browned butter to the buttermilk mixture, along with the vanilla extract. Add the buttermilk mixture alternately to the eggs and sugar with the dry ingredients. Bake for 10 minutes, rotate, and continue to bake until doughnuts are golden brown and crisp on the outside, about 5 to 10 minutes more. The part of the doughnuts that are in the pan will be a dark golden brown, while the exposed part of the doughnut will be pale. This is just the nature of baking doughnuts in a pan instead of frying them. To sort of hide the half golden brown/half pale situation, I glaze or frost the pale side. Let them cool in the molds for 5 minutes if coating with toppings such as cinnamon sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping. To make glaze, combine the blackberries, lemon juice, and white sugar in a small pot over medium heat. Cook for about 5 minutes, or until the blackberries have released most of their juices and have cooked down into a light syrup. Turn off the heat and smash the blackberries with a fork. While the berries are still hot, add the powdered sugar and butter, and stir until combined. Dip the donuts in the glaze and let them cool on a cooling rack. If the glaze hardens in the pot, just heat up again and stir.

PEANUT BUTTER COOKIES WITH BLACKBERRY JAM

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
• In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and the light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
• Put the remaining 1/4 cup granulated sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake until the dough has spread and the surface of the cookies are crackled, 11 to 14 minutes. Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

PEANUT BUTTER AND BLACKBERRY JAM BREAD

Steps:

• Place the ingredients in your bread machine in a stratified manner in wet, dry, then leavener order.
• Choose basic bread with a medium crust as your setting.
• Allow bread to rest on a rack for 20 minutes before slicing. Cutting it before the steam has escaped will cause the bread to be sticky.

BLACKBERRY BUTTER RECIPE

Steps:

• 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.

BLACKBERRY BUTTER

Steps:

• Stir jam into butter; cover and chill 8 hours.
• Serve on waffles, pancakes, or ham.

BROWN BUTTER BLACKBERRY MUFFINS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. Line a muffin tin with baking cups. In a medium-sized bowl, combine browned butter and milk. Stir in egg and egg yolk and vanilla extract. In a separate, large bowl, whisk together flour, brown sugar, baking powder, and salt. Stir in butter mixture, mixing until just combined. Gently fold in blackberries. Fill baking cups 2/3 of the way full. In a small bowl, combine flour and turbinado sugar. Using your fingers, crumble in the cold butter until you've got a flaky mixture. Sprinkle this over the muffins, as much or as little as you prefer. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before eating.