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Spoon lifting a thick, glossy scoop of homemade Blueberry Butter above a clip-top glass jar, showcasing the rich texture of the slow cooker fruit spread with fresh blueberries and filled jars in the background.
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Blueberry Butter

This blueberry butter turns fresh berries into a thick, spiced spread with almost no hands-on effort. The slow cooker does the work, breaking the blueberries down and concentrating their flavor over several hours, so you end up with a rich, spoonable butter that's ready for toast, biscuits, or a spoonful stirred into yogurt.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Condiments
Cuisine: American
Servings: 3 cups
Calories: 35kcal
Author: Shauna

Ingredients

  • 2 pounds fresh or frozen blueberries rinsed
  • 1½ cups granulated sugar
  • Zest and juice of 1 medium lemon
  • 1 cinnamon stick or 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg

Instructions

  • Add the blueberries, sugar, lemon zest, lemon juice, cinnamon, and nutmeg to a 6-quart slow cooker.
    Ingredients for homemade Blueberry Butter layered in a slow cooker, including fresh blueberries, granulated sugar, lemon zest and juice, a cinnamon stick, and ground nutmeg before cooking.
  • Cover and cook on LOW for 2 to 3 hours, until the blueberries have softened.
  • Blend the mixture right in the slow cooker with an immersion blender until it's mostly smooth with no large berries left. If using a cinnamon stick, pull it out before blending and drop it back in once you're done. No immersion blender? A food processor or blender works too; just return the mixture to the slow cooker afterward.
    Cooked blueberries in the slow cooker being blended with an immersion blender to create a smooth, rich Blueberry Butter with a thick fruit spread consistency.
  • Prop the lid open slightly so steam can escape, then keep cooking on LOW for another 6 to 8 hours.
  • Stir every hour or so as it thickens.
  • The blueberry butter is done once it's thick and holds its shape on a spoon.
    Thick Blueberry Butter reducing in a slow cooker after blending, showing the deep purple fruit mixture cooked down to a rich, glossy, spreadable consistency before transferring to jars.
  • Discard the cinnamon stick, then spoon the hot blueberry butter into sterile canning jars and seal with lids. Let the jars cool to room temperature; the butter will continue to thicken as it cools.
  • Store the sealed jars in the refrigerator or freezer.
    Spoon lifting a thick, glossy scoop of homemade Blueberry Butter above a clip-top glass jar, showcasing the rich texture of the slow cooker fruit spread with fresh blueberries and filled jars in the background.

Notes

Nutrition information is based on a 1-Tbsp serving.
  • This blueberry butter freezes well, so it's worth making a double batch to always have some on hand.
  • You can puree the blueberries before adding them to the slow cooker instead of blending partway through. Just pulse them until broken down, add them with the rest of the ingredients, and skip the immersion blender step. Cooking the berries whole first and blending partway through just gives more control over the final texture, from a few chunks to fully smooth.
  • The blueberry butter thickens further after it cools, so it's fine to turn off the crockpot as it's approaching the texture you're hoping for.
Find the entire recipe at: thebestblogrecipes.com/blueberry-butter/

Nutrition

Calories: 35kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 15mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg