Blueberry Butter

This delicious blueberry butter is lightly sweetened with a hint of warming spice, perfect for spreading on all of your warm, freshly baked goods.

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Table of Contents

Blueberry Butter Ingredients
Substitutions and Additions
How to Make This Blueberry Butter Recipe
How To Serve
Storage
More Recipes You’ll Love
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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.

close up shot of a couple of Blueberry Butter

Blueberry Butter Ingredients

Blueberry Butter raw ingredients that are labeled

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

Cookie Recipes

Blueberry Cookies

Quick Breads

Moist Blueberry Bread

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.

a close up shot of Blueberry Butter in a jar with a spoon grabbing a piece

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

What is the best storage container for this blueberry butter spread?

You can use glass jars or any other airtight container for this recipe.

Can you use frozen berries to make blueberry butter?

You can use fresh or frozen blueberries to make this blueberry butter.

Do you have to process the filled jars of blueberry butter in a hot water bath?

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.

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Blueberry Butter

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This delicious blueberry butter is lightly sweetened with a hint of warming spice, perfect for spreading on all of your warm, freshly baked goods.

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

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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.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!