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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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

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Blueberry butter is a delicious spread that is perfect for breakfast or a midday snack. The smooth and creamy texture it delivers can be used as a dip, spread, or even as a condiment to accompany your favorite pastry or bread.

You’ll need:

• 2 pounds fresh or frozen blueberries, rinsed 
• 1½ cups of granulated sugar
• lemon zest and lemon juice of 1 medium lemon
• 1 cinnamon stick (or 1 teaspoon of ground cinnamon)
• ½ teaspoon of 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.

LEMON ZEST: If you don’t have a lemon or prefer a different citrus flavor, you can substitute orange zest or lime zest instead. Both options will bring a tangy and aromatic twist to the blueberry butter.

How To Make This Blueberry Butter Recipe

All of the ingredients will slowly simmer away in the slow cooker until the berries are soft and the consistency is similar to jam. Let’s get cooking.

STEP ONE: Place all ingredients into the bottom of a 6-quart slow cooker.

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.

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

Below, we’ve provided some handy tips and guidelines to help you store your homemade blueberry butter.

MAKE AHEAD: If you’re looking to plan ahead, you’ll be pleased to know that blueberry butter can be made ahead of time. After preparing the recipe and allowing it to cool, simply transfer the butter into an airtight container or jar. It can be stored in the refrigerator or freezer until you’re ready to use it.

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! 

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Blueberry Butter

5 from 1 vote

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 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 3

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Ingredients

  

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• 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

Calories: 572kcal | Carbohydrates: 148g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 291mg | Fiber: 9g | Sugar: 131g | Vitamin A: 175IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 1mg

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