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 Time10

Cook Time8

Total Time8 10

Course: Dessert

Cuisine: American

Keyword: Blueberry Butter Recipe

Servings:

Calories: 572kcal

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.

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.