Blueberry Butter

Easy slow cooker blueberry butter only requires 10 minutes of prepwork, is a no fuss recipe, and can be made with frozen or fresh berries.

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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?

🫐 Ingredients:

• 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. 

Optional Garnish:

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. 

🔪 Instructions:

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. 

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.

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5 from 32 votes

Created by: Stefanie

Blueberry Butter

Course Dip

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

3 Cups

Easy slow cooker blueberry butter only requires 10 minutes of prepwork, is a no fuss recipe, and can be made with frozen or fresh berries.

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3 Cups

Ingredients

• ▢ 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

Instructions

• 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.

Notes

Storage:

Blueberry butter will keep in the refrigerator for up to three weeks and in the freezer for 1 year.

Notes:

Blueberry butter will thicken further after cooling.

You can also puree the blueberries prior to adding them to the crockpot. Pulverize them, then add to the slow cooker with the other ingredients and proceed to cook over low following the instructions. Skip the step where you blend with the immersion blender. I like to get them cooking first and then blend them so that I have more control over the consistency of the blueberry butter. I like a few chunks in the butter, but you can puree it as much as you wish.

Blueberry butter is a spread, it’s different from a jelly because it doesn’t have the pectin or the high quantity of sugar that makes that really gelatinized consistency. The blueberry butter is lightly sweetened with a hint of warming spice.

Nutrition

Calories: 562kcal | Carbohydrates: 145g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 4mg | Potassium: 241mg | Fiber: 8g | Sugar: 130g | Vitamin A: 167IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg

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