Homemade blueberry butter is the perfect addition to breakfast and brunch. This delicious spread is super simple to make and a great way to use up the juicy blueberries. It is just sweet enough and has a warming spice flavor.
This is one of our go-to recipes when we have a lot of blueberries to get rid of. The crock pot is my favorite way to make it because you don’t have to watch it constantly, but if you prefer the stovetop, we have those instructions as well. I use a similar crock pot recipe when I make strawberry raspberry jam, but it doesn’t have the same consistency as fruit butter does.
You haven’t lived until you spread blueberry butter on the infamous Tonga Toast, it’s amazing! Replace the blueberry pie filling in puff pastry with this homemade butter for a tasty breakfast. It can also add more flavor to blueberry cinnamon rolls or my favorite scones.
What do I Need for this Recipe?
- blueberries – you can use frozen or fresh blueberries for this recipe.
- sugar – adds just enough sweetness to knock off the tartness from the berries.
- lemon zest and lemon juice – when zesting, be sure not to get the white part in there, as it will be bitter.
- cinnamon – you can use a cinnamon stick or ground cinnamon
- freshly grated nutmeg – fresh is the best and adds a warming flavor to the blueberry sauce.
Homemade fruit butter goes great on French toast, English muffins, bagels, toasted bread, hot waffles, biscuits, or a big scoop of vanilla ice cream. Blueberry butter can also be used as cake and pastry fillings similar to the way you would use lemon curd.
Variations and Substitutions:
- Stovetop method – Combine all of the ingredients in a medium saucepan. Heat over high or medium heat until the mixture has reached a low boil. Reduce the heat and stir often. After 20-30 minutes of simmering, blend the mixture and add it back to the pot. Cook until it thickens or reaches your desired consistency.
- Different fruit – use this same recipe to make other fruit butters, such as apple butter. Just remember, if they have a higher water content, it will take a little longer to cook and thicken.
Step 1: Add all of the ingredients to the crockpot.
Step 2: Cover and cook for 2-3 hours on low. Stir a couple of times while it’s cooking.
Pro Tip: The blueberries can be pureed before going into the crockpot. I prefer to mash them after cooking to have more control over the consistency because I like a few whole blueberries left over.
Step 3: Remove the cinnamon stick (if using), and puree the hot blueberry butter using a hand blender. Add the cinnamon stick back in.
Step 4: Offset the lid and continue cooking for another 6-8 hours. Once per hour, stir the mixture.
Step 5: Transfer the blueberry butter once it’s thick to sterile canning jars and seal with the metal lid.
SERVE: Allow it to cool to room temperature before storing or serving.
- Wild blueberries are sweet than other varieties.
- As the blueberry butter cools, it will thicken more.
- Add a ribbon around the jar and it makes a wonderful gift.
In the early times, colonists would boil blueberries in milk to make gray paint.
It is a fruit spread with a silky texture and smooth consistency like real butter but has a fruity flavor and aroma.
Blueberry butter is a spread, it’s different from jelly because it doesn’t have the pectin or the high quantity of sugar that makes that really gelatinized consistency.
Keep the filled jars in the refrigerator for up to 2 months or freeze for 1 year.
If you tried this Blueberry Butter Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
- 2 pounds fresh or frozen blueberries rinsed
- 1 ½ cups granulated sugar
- Zest and juice of 1 medium lemon
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- Place all ingredients into the bottom of a 6 Qt. slow cooker.
- Cover with the lid and cook on LOW setting for 2-3 hours.
- Use an immersion blender to break up blueberries into a puree ( you can alternately transfer to a food processor or blender). If using a cinnamon stick, set it to the side while blending and then return to the pot.
- Continue cooking, with the lid offset to create a vent, for 6-8 additional hours.
- Stir the blueberry butter once an hour and check progress.
- Blueberry butter is done when it is thick and desired consistency.
- Transfer blueberry butter to sterile canning jars and cover with lids. Allow to cool to room temperature. (Discard cinnamon stick).
- Store sealed jars in the refrigerator for up to 2 months or in the freezer for up to 1 year.