We recently went out to dinner at an Austrian restaurant and before dinner they brought us a basket of bread and a small bowl with a scoop of something red. Arik immediately shouted that he wanted some strawberry ice cream. I went ahead and spread some on a slice of bread for him and once he realized this was in no way ice cream he was very skeptical. With the second bite though, the skepticism subsided and he just wanted more and more. You’re probably thinking that this bowl contained blueberry butter, but no, Arik ate an entire bowl of beet butter.
Of course, when I got home that evening I wanted to recreate this butter so I could share it with you all. After a few minutes of pondering I realized if I so much as mention beets on a kid-friendly recipe blog, I will probably get laughed at. So, in turn I decided to make this much more kid-friendly blueberry butter. We not only eat this for breakfast on crispbread crackers or toast, but also as an afternoon snack when I need to quickly and easily curb some toddler hunger. And I haven’t yet tried it, but next time I will be spreading this on these pancakes…yum!
- ⅓ cup/75g butter, soft
- ½ cup/50g frozen blueberries, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon honey
- Combine all ingredients in a bowl and blend well using a hand mixer. Taste and add more honey if it's not sweet enough for you.
- Store butter in the refrigerator until ready to use.
