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If you’ve never had homemade blueberry butter, then you’re in for a real treat. All you need is your crock pot, fresh blueberries, brown sugar, and a few other pantry staples to make this basic recipe that yields an incredibly yummy fruit butter.
You can also use your slow cooker to make a tasty Slow Cooker Apple Butter, and Pumpkin Butter.
Table of Contents
Why you should try this blueberry butter recipe
There’s nothing quite like making fruit butter, and this homemade fruit butter does not disappoint. The sense of accomplishment that comes with making it on top of always having your favorite kinds of fruit butter on hand is a win-win.
This crockpot blueberry butter can be used for many things (check the serving suggestions below), and I highly recommend giving this recipe a try. Just a word of caution, though… making blueberry butter can become addicting. 🙂
Blueberry butter (or apple butter or any fruit butters) do not contain real butter! It’s more of a silky jam.
Recipe Ingredients
- Blueberries: You can use fresh or frozen blueberries. I used two-18 ounce packages of blueberries. Make sure they are rinsed and dried well before using. (You can use frozen berries instead of fresh).
- Brown Sugar: Add the perfect amount of sweetness to the blueberry butter.
- Lemon Juice: You’ll want to use the juice of fresh lemons and not bottled lemon juice. We are just using the juice, not any lemon zest.
- Spices: Nutmeg and cinnamon add slightly warm, nutty, woody, and sweet flavors. (See full recipe in the recipe card below)
Step-by-Step Directions
Step One – Add the blueberries, brown sugar, nutmeg, cinnamon, and lemon juice to the crock pot.
Step Two – Stir everything together until all the blueberries are combined with the spice, lemon, and sugar.
Step Three – Cover and cook on HIGH for 2 hours.
Step Four – Use an immersion blender to puree the blueberry jam into a silky texture or until it reaches your desired consistency (or you can use a food processor or blender). Cook for an additional hour with the lid completely off. Serve and enjoy!
How to serve
- 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.
Recipe FAQs
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.
Yes. Carefully pour the cooked blueberry butter into the food processor (a little bit at a time) and pulse until the desired consistency is reached. Then, pour it back into the slow cooker and cook for an additional hour. You can also use a regular blender.
The fresh lemon juice will help with preservation. However, you’ll still want to eat this within two weeks when refrigerated properly. This recipe is not meant for canning. Freezing is the best bet for allowing this fruit butter to last longer.
Sure. Combine all ingredients in a medium sauce pan and slow cook on low to medium heat, stirring often.
Frozen blueberries can be used in this recipe at the same timing. Frozen blueberries thaw quickly.
More Slow Cooker Fruit Recipes:
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Slow Cooker Blueberry Butter
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.
How to Video
Sarah’s Notes
- If you use a hand held immerision blender right in your slow cooker, DO NOT use a slow cooker liner.
- You can store this butter in mason jars or in an airtight container. Keep it in the fridge for 2 weeks. It will keep much longer when stored in the freezer. This is NOT a recipe safe for canning.
- Frozen blueberries can be used in this recipe with the same timing. They thaw quickly.
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
Can we substitute blackberries for blueberries?
I have not tried, but I don’t see why not, though I’m unsure how thick it will be.
Can you make thus with a sugar substitute such as Stevia?
I don’t see why not, but I would add the sugar at the end to taste.
Can this be made with a brown sugar substitute?
You would want to use much much less, for they can be much sweeter.
You can use natural date sugar, which doesn’t contain regular cane sugar or corn syrup.
Hi!
Just made! Love the flavor… for some reason a little runny… any thoughts on how to thicken a bit?
Also, do you serve this warm over english muffins/pancakes etc? Or cold like a jelly?
Thanks!
You can leave it in the slow cooker on low without the lid on. It will thicken a little as in chills. I serve this cold.
Just saw on the apple butter one if that is liquid cook with lid off another 45 to 60 min extra
About how much does this make? Want to get some in jars for tge freezer
I did not measure, I apologize.
I made this so yummy I even put it on pancakes