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If you’ve never tried homemade blueberry butter, you’re in for something special—it’s surprisingly simple to make and packed with flavor.
Recipe Highlights
- Blueberry butter (or apple butter or any fruit butters) do not contain real butter! It’s more of a silky jam.
- Hands off crock pot recipe
- A great change from other jams and butters
- Thick and full of cozy spice
- Just a word of caution, though… this can become addictive. 🙂
The Ingredients
- Blueberries: Perfect for using up extra blueberries in peak season
- Brown Sugar: Add the perfect amount of sweetness.
- Lemon Juice: Adds freshness to the recipe.
- Spices: Nutmeg and cinnamon add slightly warm, nutty, woody, and sweet flavors.
How to Make Blueberry Butter
- Toss all your ingredients into the slow cooker and let the magic begin.
- After a few hours, blend until smooth and velvety.
- Let it cook a bit more with the lid off to thicken into a luscious spread.
- Cool it down and spoon into jars or eat up!
Serving Ideas
- This blueberry butter makes the perfect topping for vanilla ice cream (or any flavor of your choice).
- Enjoy this blueberry sauce over toasted bread for breakfast or for snacking anytime. Speaking of bread, put a few dollops of this butter on French toast or biscuits.
- Try this recipe over English muffins or blueberry butter swim biscuits!
- Also, use the filling in the middle of tiered cakes instead of the usual raspberry filling.
Sarah’s Notes & Variations
Frozen blueberries can be used in this recipe with the same timing. They thaw quickly.
You can store this butter in mason jars or in an airtight container. Keep it in the fridge for 2-3 weeks. It will keep much longer when stored in the freezer. This is NOT a recipe safe for canning.
Stove-top: Combine all ingredients in a medium sauce pan and slow cook on low to medium heat, stirring often.
Featured Comment
Absolutely fantastic! I get asked for this by all my “non able to cook friends”. It is perfect on a big southern biscuit.
– Lisa
Blueberry Butter Recipe
How to Video
Ingredients
- 6 cups blueberries, (I used two-18 ounce packages of blueberries)
- 1 ½ cups packed light brown sugar
- 3 Tbsp. fresh lemon juice, (do not use bottled)
- 1 Tbsp. ground cinnamon
- ½ tsp. ground nutmeg
Instructions
- Cover and cook on HIGH for 2 hours.
- Spoon everything from the slow cooker into a blender (or use an immersion blender right in your slow cooker). Pulse until smooth.
- Pour the blueberry butter back into the crockpot and cook on HIGH for one more hour, but without the lid on this time. Stir occasionally.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe Adapted from The Crock Pot Ladies
More Slow Cooker Fruit Recipes:
- Cranberry Apple Butter and Slow Cooker Apple Butter offer a cozy mix of sweet and tart flavors, perfect for fall mornings.
- Christmas Jam and Caramel Apple Butter are festive favorites that taste like the holidays in a jar.
- Banana Jam and Pumpkin Butter bring creamy texture and warm spice to toast, yogurt, or dessert boards.
It tastes delicious! But it is on its last 15 minutes of the final cooking and it is still pretty runny…like a thick-ish liquid. But nothing like traditional fruit butters. Does it thicken after it cools?
It does thicken a bit, you can cook it longer without the lid on to let it thicken more.
hi! can you use blackberries instead of blueberries?? My husband and I bought some blackberry butter on a trip and it was the best thing ever but we can’t find it anywhere local.
I’m unsure how it would thicken without trying, I apologize!
How long do you process in water canner
I’m unsure if this recipe has all the elements for safe canning, so I have not tested. I apologize.
Blueberries are high acid so can be water bathed safely. I can fresh berries for 15 min. So would do jelly same.
Thank you for your tips!
David, sorry to sound ignorant, but I am not an expert canner. Waterbath is the only kind I do, but I always follow a canner’s recipe. You sound like an expert. So are you saying that if I make this delicious-sounding recipe, I can waterbath process the jars for 15 minutes, and the jelly will definitely be safe to store on a shelf long-term? I appreciate your input…