Slow Cooker Blueberry Butter
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!
Servings: 2 pints
Calories: 650kcal
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
Calories: 650kcal | Carbohydrates: 167g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 361mg | Fiber: 12g | Sugar: 145g | Vitamin A: 251IU | Vitamin C: 44mg | Calcium: 49mg | Iron: 1mg