Blueberry Butter Recipe
Homemade blueberry butter made in the slow cooker. Great on toast or ice cream.
Servings: 20
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.
Video
Notes
If you use a handheld immersion blender right in your slow cooker, DO NOT use a slow cooker liner.
A food processor can also be used as well.
Nutrition
Calories: 90kcal | Carbohydrates: 23g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 60mg | Fiber: 1g | Sugar: 21g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.3mg
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