As with tradition, I prepared an indulgent Easter Sunday dinner for my family this year to include a glazed ham, broccoli casserole and, our favorite, some homemade flaky biscuits. Although homemade light flaky biscuits are delicious all on their own, like last year I also prepared some special butter to really make them special. My family enjoyed the blueberry lavender butter so much that I wanted to share the simple recipe with you guys.
I love adding different flavors to butter as it brings a lot of fun to a breakfast or dinner side. Think cinnamon butter over some morning pancakes or a strawberry butter on some cornbread! Since I really love cooking with lavender I thought it would be a delicious addition to our Spring Easter table. The pairing with the blueberries was so delicious; so I hope you give it a try.
- ¼ cup fresh (or frozen) blueberries
- ½ Tbsp dried cooking lavender
- ½ Tbsp granulated sugar
- ¼ tsp salt
- ½ cup softened unsalted butter (1 stick)
- Pulse blueberries, lavender, sugar and salt in food processor until well puréed.
- Add purée to bowl with softened butter and mix well.
- Form butter into a log and wrap with plastic wrap.
- Refrigerate overnight (or at least 6 hours) then enjoy!
If you’re looking for more recipes with lavender, you should check out my recipe for Orange Scones with Lavender Glaze!