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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.
Hi Sarah I cannot wait to try this recipe but I would like to can it so I could use it for Christmas presents is there a rule that forbids that this blueberry butter cannot be canned or pumpkin butter or strawberry butter very curious thanks so much
Hi! I’m unsure what jams and the exact acidity they need to be safe to can.
Recipe states it makes 20 servings but that is vague. Can you be more specific on how much I should get out of the recipe? Cups? Pints?
Can you do this using strawberries
That’s a great question. I have not tried. I’m unsure if it would thicken at all.
It didn’t get very thick. Is this normal?
It’s not as thick as apple butter, but you can thicken it up by leaving the lid off.
Why is this recipe not safe for canning?
I am not a canning expert, there has to be a certain amount of acid.
Berries are an acid food and can be water-bathed canned, sugar is for your syrup based on taste.
I think this would be just fine for canning. I think I’m going to make it and can same tomorrow.
I think so too! I’ve been canning for years and can all types of jellies and jams! This is very doable!
Would you water bath or pressure can?
I freeze this. I’m not a canning expert, it needs to have the right amount of acid and sugar.
How wiuld I freeze this, meaning what would I out it in to freeze?
Put into platic container or wide mouth jars and leave an inch of room at the top. Will freeze well.
Could this be made with a brown sugar substitute such as Splenda brown sugar? Would it affect storage?
Thanks
I have not tried, I apologize.
Truvia sweet complete brown sugar is a perfect brown sugar substitute it would work just like normal brown sugar.
Is it measured cup for cup? Equal to the amount of regular brown sugar?
Blueberry butter ⭐️⭐️⭐️⭐️⭐️
This looks so good, can’t wait to try.
Can you do this recipe with blackberries?
It would be good, though I would probably just mash it since blackberries have so many seeds.
Could you substitute maple sugar or honey for the brown sugar ?
Yes, that will work well.