Transform traditional waffles or pancakes with a pat of this seasonal butter.
½ cup fresh blueberries
6 tablespoons good-quality maple syrup
1 cup salted butter, at room temperature
1. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for a minute or so until blueberries are softened. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.
2. Once the berry mixture is cool, process the mixture and the butter together in a food processor (stopping to scrape the sides down as necessary) until well-combined. Serve immediately with waffles or pancakes; the butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.