I had just enough blueberries leftover from making muffin tops to make this fruit butter. (Martha’s recipe.)
Merci beaucoup to le bf for buttering the toast.
(adapted from Martha Stewart)
Makes about 1/2 c.
1/4 c. berries
1/2 c. unsalted butter, slightly softened
1/8 tsp. salt
Mix the ingredients together in a food processor or by hand until the berries are incorporated to your liking. (I just smash them in.) Transfer to an airtight container. Keeps in the fridge for 3 days or in the freezer for 3 months.