May 30, 2023
Review RecipeBlueberry Butter

Table of Contents
Warm, spiced blueberry butter is one of my favorite ways to enjoy juicy blueberries. This rich, delicious spread is perfect on toast, bagels, or even just straight off the spoon, and it easily comes together in your crockpot, filling your home with an irresistible aroma.

Blueberry Butter Ingredients

You’ll need:
- 2 pounds fresh or frozen blueberries, rinsed
- 1½ cups granulated sugar
- lemon zest and lemon juice of 1 medium lemon
- 1 cinnamon stick (or 1 teaspoon of ground cinnamon)
- ½ teaspoon freshly grated nutmeg
Substitutions and Additions
LEMON JUICE: Using fresh lemon juice will give your crockpot blueberry butter the best flavor; however, you can substitute it with bottled lemon juice in a pinch.
How to Make This Blueberry Butter Recipe
OUR RECIPE DEVELOPER SAYS
This blueberry butter freezes well, so consider making a double batch to ensure you always have some on hand.
STEP ONE: Place all ingredients into the bottom of a 6-quart slow cooker.
PRO TIP:
You can also puree the blueberries before adding them to the crockpot. Pulverize them, add to the slow cooker with the other ingredients and 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 to 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.

STEP TWO: Cover with the lid and cook on the LOW setting for 2 to 3 hours.
STEP THREE: Use an immersion hand blender to break up blueberries into a puree (you can alternately transfer them to a food processor or blender). If using a cinnamon stick, set it to the side while blending and then return it to the pot.

STEP FOUR: Continue cooking, with the lid offset to create a vent, for 6 to 8 additional hours.
STEP FIVE: Stir the blueberry butter once an hour and check the progress.
STEP SIX: Blueberry butter is done when it is thick and has the desired consistency.
STEP SEVEN: Remove and discard the cinnamon stick, transfer the hot blueberry butter to sterile canning jars, and cover with lids. Allow blueberry butter to cool to room temperature.
PRO TIP:
The blueberry butter will thicken further after cooling.

STEP EIGHT: Store the sealed jars in the refrigerator or freezer.
How To Serve
This easy slow cooker blueberry butter is the perfect addition to a variety of different foods. Enjoy it slathered on English muffins, French toast, or bagels, or add a spoonful over top of a scoop of vanilla ice cream for a delicious dessert.
Our strawberry freezer jam is another fruity spread for all of your baked goods, while our Texas Roadhouse butter recipe is a sweet, cinnamon-infused whipped butter that you won’t be able to resist.
MORE BLUEBERRY RECIPES
Storage
IN THE FRIDGE: Blueberry butter will keep in the refrigerator for up to three weeks.
IN THE FREEZER: Store leftover blueberry spread in the freezer for up to 1 year.

Homemade blueberry butter is the perfect way to use up those extra blueberries you have lying around. Spread it on toast, or use it as a filling for cakes and pastries; the possibilities are endless for this simple treat!
FREQUENTLY ASKED QUESTIONS
You can use glass jars or any other airtight container for this recipe.
You can use fresh or frozen blueberries to make this blueberry butter.
As long as the spread is being kept in the refrigerator or freezer, you do not need to process it in a hot water bath.
More Recipes You’ll Love
- Strawberry Rhubarb Cobbler
- Sheet Pan Cobbler
- 2-Ingredient Pumpkin Spice Muffins
- Double Chocolate Chip Muffins
- Lemon Cobbler
- Blueberry Delight
- Blueberry Muffins with Sour Cream

Blueberry Butter
Ingredients
- 2 pounds fresh or frozen blueberries, rinsed
- 1½ cups granulated sugar
- 1 medium Zest and juice of lemon
- 1 cinnamon stick, or 1 teaspoon of ground cinnamon
- ½ teaspoon freshly grated nutmeg
Instructions
- Place all ingredients into the bottom of a 6-quart slow cooker.
- Cover with the lid and cook on LOW setting for 2 to 3 hours.
- Use an immersion blender to break up blueberries into a puree (or you can alternately transfer them to a food processor or blender). If using a cinnamon stick, set it to the side while blending and then return it to the pot.
- Continue cooking, with the lid offset to create a vent, for 6 to 8 additional hours.
- Stir the blueberry butter once an hour and check the progress.
- Blueberry butter is done when it is thick and has the desired consistency.
- Remove and discard the cinnamon stick and transfer the blueberry butter to sterile canning jars and cover with lids. Allow to cool to room temperature.
- Store sealed jars in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.
Notes
- This blueberry butter freezes well, so consider making a double batch to ensure you always have some on hand.
- You can also puree the blueberries before adding them to the crockpot. Pulverize them, add to the slow cooker with the other ingredients and 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 to 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.
- The blueberry butter will thicken further after cooling.
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