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.
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.
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.
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Slow Cooker Blueberry Butter
Equipment Needed:
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 Information:
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
Thank you for sharing. I’m excited to try it!
Is the sugar structural, or just for taste?
Just for taste.
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.