Blueberry-Cream Cheese-Honey Butter

• About 1 cup frozen blueberries (more or less is fine), thawed
• 1/2 cup (1 stick) butter, at room temperature
• 8 ounces Neufchatel or low-fat cream cheese
• 1/4 cup honey
• 2 teaspoons creme de cassis, Chambord, or Grand Marnier (optional)

1. Combine all ingredients, including any blueberry juice, in a food processor.
2. Buzz until smooth, and transfer to a serving dish.
3. Pop in the freezer for a few minutes as the muffins bake, so the butter will firm up just a bit.
4. Serve with the warm blueberry muffins and you almost wont miss the fresh blueberries.
5. Almost.
6. Variation: Fresh Blueberry-Cream Cheese-Honeybutter
7. Use 1/2 cup fresh blueberries in place of the thawed to raise the swoon factor.
8. Serve on pancakes, waffles, or toast, or in crepes with whole fresh blueberries.

frozen blueberries, butter, cream cheese, honey, creme de cassis

Taken from www.cookstr.com/recipes/blueberry-cream-cheese-honey-butter (may not work)