A couple weeks ago we met the sweetest couple who ultimately inspired this blackberry bourbon butter recipe.
You might be familiar with the type of people we are about to describe: always joyful, loves to share everything, wholeheartedly committed to one another. The one attribute we left out was that they are incredible [old fashioned] bakers!
Now, becoming friends with Tracy & John is a double edged sword. Their treats are so delicious yet we know we should only eat them in moderation. [Balance is a tricky thing.] The goodies they bake up in their Tennessee kitchen ranged from old-timey fried apple pies, to pumpkin roll, to super dense & moist cakes.
Needless to say, we might have sampled quite possibly every one of their treats. When it came time to return home from the show we were at, this wonderful couple graciously filled our cooler with all sorts of baked goods including this lemon pound cake.
Lemon everything is delicious especially when paired with berries. Since this cake was straight lemon, we ventured out to add a bit of berry flair. We could have made an easy glaze or berry compote, but we love the thought of using this blackberry bourbon butter on more than lemon pound cake.
The trick with this blackberry compound butter is two fold. The cake is already pretty sweet so the butter shouldn’t be overly sweet too. Secondly, berries have juice that can affect the consistency of the butter once whipped. We opted for frozen berried to prevent too much juice in our butter.
If you cannot find frozen blackberries, try looking for frozen mixed berries. Typically they will be mixed together with strawberries, blueberries, and raspberries. You’ll need to separate them out. Alternatively, you could always prep & freeze your own fresh blackberries but that seems way more time consuming.
We could have let our butter go longer in the mixer however we wanted to still see bits of the blackberries. It’s really up to you if you would like a more combined compound butter, let your mixer go a full 8-10 minutes.
Blackberry Bourbon Butter Recipe
Juicy blackberries and bourbon maple whipped into creamy butter.
- 2 sticks Unsalted Butter
- 3/4 cup Blackberries (frozen)
- 1 tbsp Bourbon Barrel Aged Maple Syrup
- Sea Salt (to taste)
Place frozen blackberries in a strainer. Let sit for 1 hour or until defrosted and extra liquid has drained.
While blackberries are thawing, set butter out to soften and become room temperature.
When butter has softened and blackberries are thawed, add all ingredients to mixer.
Whip ingredients on med-high speed for 5 minutes. Stir to make sure all ingredients are being thoroughly incorporated. Whip another 2 minutes or until well incorporated.
Butter is ready to be enjoyed though it’s best served chilled.
Frozen blackberries work better than fresh in this recipe because you can better control the amount of juice or liquid.
This compound butter may be frozen for up to 3 months, if needed.
The longer you whip the ingredients, the more combined they will become. (We like seeing a bit of the blackberries separate from the butter.)
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