Slow cooker blueberry butter is a blueberry lover’s answer to apple butter. Fresh berries are combined with sugar and spices to make a delicious spread for toast, muffins, and other baked goods!
Blueberry season is right around the corner.
Soon enough my blueberry bushes will have me up to my ears in the delicious little berries.
No matter how hard I try, I just can’t eat them quick enough even with freezing some for later.
So I make things like slow cooker blueberry butter to take advantage of one of my favorite summer fruits.
What is blueberry butter?
Think apple butter, but with blueberries instead of apples.
It’s got a similar texture to apple butter and like apple butter makes a delicious spread on toast, English muffins, and other baked goods.
Ingredients
To make this you’ll need:
- Blueberries– About 2 pounds of fresh blueberries
- Sugar– Granulated
- Spices– Cinnamon, nutmeg, and lemon zest
How to Make
Making blueberry butter is so easy!
Just blend the blueberries in a large food processor fitted with the blade attachment until they are smooth.
Transfer the blueberry puree into the bowl of a slow cooker.
Cover and cook on low heat for one hour.
After one hour, stir then prop the lid open using the handle of a wooden spoon.
Continue cooking, stirring every hour, on low heat for another four hours.
Stir in the sugar, spices, and zest until evenly incorporated.
Finish it off by blending the blueberry butter with an immersion blender right in the slow cooker or in a high power blender until it’s completely smooth.
Serve warm and enjoy!
Serving Suggestions
Blueberry butter is delicious spread on:
- toast
- cornbread
- English muffins
- corn or blueberry muffins
- pancakes
- waffles
- French toast
Storing
Store blueberry butter in an airtight container in the fridge for up to 5 days.
Freezing
You can also freeze blueberry butter in a freezer safe container for up to 3 months.
Can I can blueberry butter?
Yes!
You can process it for canning with a water bath and can it glass jars for longer term storage.
How much does this make?
36 ounces (a little over 2 pounds) yields roughly 5 cups of puree.
The puree will cook down and thicken up.
Tips and Tricks
- If you don’t have a food processor, you could also use a large high powered blender to puree the berries.
- The nutmeg is optional but it does add a nice warming background to it.
- If the sauce is too thin for your preference after the 5 hours, remove the lid completely and continue cooking another 30-60 minutes to thicken it to your desired texture.
Other Blueberry Recipes
Slow cooker blueberry butter is one of our favorite ways to use a lot a blueberries at once!
Make it and enjoy!
Looking for other blueberry recipes?
Try these:
If you’ve tried this BLUEBERRY BUTTER, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Blueberry Butter
Ingredients
- 32-36 oz fresh blueberries
- 1 cup sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- zest of one lemon
Instructions
- Add the blueberries to a large food processor fitted with the blade attachment. Blend until pureed and smooth.32-36 oz fresh blueberries
- Transfer the blueberry puree into the bowl of a slow cooker.
- Cover and cook on low heat for one hour.
- After one hour, stir then prop the lid open using the handle of a wooden spoon.
- Continue cooking, stirring every hour, on low heat for another four hours.
- Stir in the sugar, spices, and zest until evenly incorporated.1 cup sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, zest of one lemon
- Using an immersion blender, blend the blueberry butter in the crockpot until it's completely smooth.
- Serve warm & enjoy!
Notes
- If you don't have a food processor, you could also use a large high powered blender to puree the berries.
- The nutmeg is optional but it does add a nice warming background to it.
- If the sauce is too thin for your preference after the 5 hours, remove the lid completely and continue cooking another 30-60 minutes to thicken it to your desired texture.
Nutrition
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