Name: Whipped Blueberry Butter with Sourdough French Toast
Prep time: 10 min
Cook time: 20 min
Total time: 10 h 30 min
Yield: 5
Ingredients: 1 cup butter, room temperature; 1/2 cup fresh blueberries; 10 slices sourdough bread, day-old; 3 eggs; 1/4 cup milk; 1 tbsp cinnamon; 1/2 tbsp sugar; 1 tsp honey; 1 tbsp butter, for frying

This incredible whipped blueberry butter served on delicious sourdough french toast is the best way to start your morning.

This post may contain affiliate links. You can read my full privacy and disclosure policy here.

I am obsessed with whipped butter. I can’t help it. There is nothing better than serving up breakfast with a nice bowl of fluffy, fresh whipped butter. But throw some fresh fruit in and I am done!

Whipped berry butter is the best way to dress up a plain french toast.

We have a lot of blueberries right now so let’s use them!

What You Need to Make Whipped Blueberry Butter

Butter
Blueberries

How to Make Blueberry Butter

I suggest making the blueberry butter a day or two ahead of time. This will save you on working hard too early in the morning!

In a stand mixer with a whisk attachment or bowl with a hand mixer, add in the butter. It works best if the butter is cool but not quite at room temperature. Whip the butter at high speed for 1 to 2 minutes.

Add in the berries and whip on a low setting for an additional 3 to 5 minutes.

Using a rubber spatula, remove the butter from the bowl and place onto a sheet of parchment paper. Shape the butter into a log and roll it in the parchment paper, twisting the ends to seal the butter.

Place the butter in the fridge for a few hours or overnight.

What You Need to Make Sourdough French Toast

Sourdough Bread (Best if its a day or two old)
Eggs
Milk
Ground Cinnamon
Sugar
Salt

How to Make Sourdough French Toast with Whipped Blueberry Butter

Begin heating a medium to large cast iron skillet and remove the blueberry butter from the fridge.

In a shallow dish, whisk together the eggs, milk, cinnamon, sugar and salt.

Drench your day old sourdough bread into the egg mixture, making sure both sides of the bread are covered and have absorbed the liquid.

Place the bread into the cast iron skillet and cook until both sides are golden brown.

Remove the french toast from the skillet and serve warm with fresh maple syrup and a healthy dollop of the whipped blueberry butter.

How to Store Your Blueberry Butter

If you didn’t get through all the whipped blueberry butter, you can store it in the fridge for up to 2 weeks and even longer in the freezer.

Try your whipped blueberry butter on muffins, toast or my Sunday Morning Popovers!

Yield: 5 servings