Homemade Blueberry Lavender Honey Butter

This homemade compound butter is filled with fresh blueberries, lavender and honey and made from scratch in a stand mixer.

Ages ago (ok, probably like 17 years to be exact) we took a family trip through New England on our way to one of my soccer tournaments in Canada (family vacations from the age of 5-18 seemed to revolve around soccer tournaments, looking back at how much time my parents spent at soccer games/tournaments for the two of us is high on the list of why I don’t want kids. I’m way too selfish to be happy calling a field of grass in the middle of bumble town USA a vacation when I could be off gallivanting around Europe or something).  Sturbridge, Massachusetts was one of the stops and if I had to explain what Old Sturbridge Village is like the best I can do is liken it to a Williamsburg, VA kind of thing. A old town with horse draw carriages and old mills, people dressed up like it’s the late 1800s doing everything by hand.

Homemade Blueberry Lavender Honey Butter

I don’t remember much from that trip, but the one thing that sticks out in my head (besides my dad making me run around the hotel to stay in shape for the tournament) is a lady churning butter. Like the old school way in a barrel, by hand.

Homemade Blueberry Compound Butter

In the 17 years or so since that day, I’ve always had this impression that making butter took hours, required a ton of arm strength and patience, the latter of which I do not have.

Fast forward to 2014 and I started a kitchen bucket list pinterest board. I haven’t made a ton of progress on it since (except for these homemade pretzels!) but one of the first things to get pinned was homemade butter. Not like making flavored butter by bringing a store bought stick to room temperature and mashing it up with stuff, but like churning cream to get butter from scratch in my house minus the 1800s dress attire.

Homemade Butter in a stand mixer

So in the spirit of switching things up and not grabbing the 4 sticks from the refrigerated section of the grocery store this time around, I grabbed a quart of heavy cream and decided to make my own butter. A quart makes a decent amount of butter so I split it in two and did half with just some plain sea salt and made a homemade compound butter with fresh blueberries, lavender and honey with the other half. Not only is the blueberry compound butter amazing (you’ll want to slather it on everything. I literally put it on these road trip cookies as a snack because…why not?), but the whole process was just so fun to watch. In just about 15 minutes, cream goes from soft peaks, to a heavy whipped consistency to breaking down, turning yellow and separating from the buttermilk to form butter. All you need is a stand mixer (and some plastic wrap because this process gets quite messy at the end!) and you’re ready to churn!

To get you inspired to step outside of your comfort zone and try something new in the kitchen, I’m sharing this YouTube series sponsored by Ford called Switch It Up! In this cooking episode, Merrill Stubbs of Food 52 challenges Joanna Hawley of Jojotastic to take on shrimp biryani. The episode is fun to watch (especially around 2:20 if you want a laugh) and if she can successfully put together a traditional Indian dish as a style/fashion blogger, you can totally rock whatever your kitchen bucket list thing may be.

I’d love to hear what your Switch It Up goal is!

Homemade Blueberry Lavender Honey Butter
 
Prep time
Total time
 
This homemade compound butter is filled with fresh blueberries, lavender and honey and made from scratch in a stand mixer.
Author:
Serves: 1 pound
Ingredients
  • 1 quart cold heavy cream
For the blueberry lavender honey butter
  • ¼ cup blueberries
  • 1 tablespoon chopped lavender
  • 1 tablespoon honey
  • ⅛ teaspoon sea salt
For the salted butter
  • ¼-1/2 teaspoon sea salt
Instructions
  1. Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment.
  2. If you have a splash guard, place it on the bowl and cover the opening with plastic wrap. If you don't, you'll want to cover from the top of the bowl to the upper part of the mixer with plastic wrap.
  3. Whisk on medium-high for about 15 minutes. You'll see soft peaks, then whipped cream, then eventually after 10-13 minutes, the cream should start to break down, turn yellow and separate from the buttermilk. The butter is ready when there is a substantial amount of liquid (buttermilk) in the bowl and the butter pieces have started to come together.
  4. Drain the contents of the bowl in a colander. Press the butter into the colander to get rid of any excess buttermilk.
  5. Form the butter into a ball with your hands and rinse off with cold water to get rid of any buttermilk on the exterior of the butter.
  6. Split the butter in two even chunks and place in separate bowls.
  7. For the salted butter, add the desired amount of salt and work into the butter with either your hands or a fork until combined. Roll the butter into a ball and wrap in plastic wrap to store.
  8. For the blueberry lavender honey butter, add all the ingredients to the bowl with the butter and mash together with a fork until well incorporated. Roll the butter into a ball and wrap in plastic wrap to store.

*Thank you to Ford for sponsoring the “Switch It Up” series and this post.

Tart Cherry Glazed Salmon 450x450

Tart Cherry Glazed Salmon

This tart cherry glazed salmon is broiled to perfection with a tart and slightly sweet caramelized cherry exterior. It's a great way to get all the superfood benefits of salmon with the recovery and … Read More →

Shrimp avocado mango lime salad 450x450

Shrimp Avocado Mango Lime Salad

This shrimp avocado mango lime salad is bursting with light summer flavors. The best part is you can have it ready in just 10 minutes for an easy lunch or light dinner. The other half of my trip to … Read More →

Bruschetta Hummus Stuffed Zucchini 450x450

Bruschetta Hummus Stuffed Zucchini

This hummus stuffed zucchini is topped with a simple bruschetta and toasted panko basil crumb. It's the perfect side dish to enjoy all summer. For 5 years now, I've done the potted herb thing since … Read More →

Cheddar tomato salad cups 450x450

Cheddar Tomato Salad Cups

These cheddar tomato salad cups are the perfect summer appetizer to snack on while firing up the grill. I’ve never understood why so many people take vacations in the summer around here (or any … Read More →

Piggy Green Pizza 450x450

Piggy Green Pizza

This spinach and ham pizza is a spin on a warm spinach salad. With crispy ham and a creamy lemon dressing this pizza is not your normal Friday night fare, but totally delicious. So this was fun! … Read More →

Mediterranean eggplant chips 450x450

Mediterranean Eggplant Chips

These eggplant chips are flavored with an array of Mediterranean spices, made crispy in the dehydrator and perfect for snacking when paired with your favorite healthy dip. At the end of last month … Read More →

Sweet potato turkey patties 450x450

Sweet Potato Turkey Patties

These sweet potato turkey patties are a protein packed side dish, awesome alternative breakfast option or even great on top of a salad for a healthy lunch or dinner. A few weeks ago, I got to visit … Read More →

Mango Carrot Spice Bread 450x450

Mango Carrot Spice Bread

This mango carrot spice bread is made with whole wheat flour, packed with fresh mango, grated carrots and real carrot mango juice.  Today is a historic day in our house. It's a day I've been … Read More →