Maple Blueberry Butter

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.

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