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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.
Easy recipe and tastes good.. wish could can it though.. but still it’s the taste that counts
Making now.
Smells Devine
You will love it!
I don’t have any kind of blender. Can I use a hand mixer?
You could try. I’m unsure if the blueberry skins will get caught on the beaters though.
Your site is awful just like many others that make you scroll and scroll and scroll while ads are popping up every 3 seconds and blocking what the reader is trying to read, WHY,WHY,WHY must you put actual recipe clear at the end?…Congratulations, though you have allowed your site to, get me so frustrated that I now come up with my own from scratch recipes for anything, I need and share those in a much better way that reaches more people and does not make anyone want to throw their device through the nearest window!
My blog posts are not very long, so there is not much scrolling. These recipes are free.
Take a chill pill, Kat! Or an anger management class. Or how about a big piece of humble pie. Or maybe think outside yourself and thank Sarah for creating this recipe and sharing it with all of us.
Kat? Slow Cooker Inc.?
If so
You can “jump” directly to the recipe – that option is in the area under the creator’s name. You can find this option on most if not all on- line recipes.
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