If you’re looking to add a burst of vibrant, sweet flavor to your breakfasts and desserts, let me introduce you to Blueberry Butter: a brilliantly hued fruit spread that’s lusciously smooth, just sweet enough, and kissed with a hint of warming spices. Made in your slow cooker with fresh or frozen blueberries, this Blueberry Butter is as easy to prepare as it is irresistible to eat, perfect for slathering onto warm biscuits, pancakes, scones, or anything else that needs a spoonful of summer goodness.
Ingredients You’ll Need
What I love most about this recipe is how it focuses on a short list of ingredients, each bringing something special—tartness, sweetness, aroma, or color—to the Blueberry Butter. Using the best blueberries you can find, plus a touch of spice and citrus, results in a truly magical spread!
- Blueberries (2 pounds, fresh or frozen): The star of the show, providing bold flavor and that spectacular deep purple color.
- Granulated sugar (1½ cups): Ensures the butter is sweet but allows the natural berry taste to shine through.
- Zest and juice of 1 medium lemon: Lifts and brightens, balancing the sweetness with a subtle, zesty tang.
- Cinnamon stick or ground cinnamon (1 stick or 1 tsp): Infuses every spoonful with cozy warmth and depth.
- Freshly grated nutmeg (½ teaspoon): Adds complexity and a gentle, aromatic kick.
How to Make Blueberry Butter
Step 1: Combine Everything in the Slow Cooker
Begin by adding all your ingredients—blueberries, sugar, lemon zest and juice, cinnamon, and nutmeg—straight into the bottom of your slow cooker. Give everything a gentle stir so the sugar and spices start to mingle with those blueberries. If using a cinnamon stick, nestle it right in. That aroma, even before you start cooking, is pure happiness.
Step 2: Start Cooking Low and Slow
Place the lid on your slow cooker and set it to LOW. Let the mixture cook undisturbed for 2 to 3 hours. During this time, the blueberries will begin to burst, releasing their gorgeous color and juices, while the sugar melts in for a lush syrupy base.
Step 3: Blend to Your Desired Texture
After those first few hours, it’s time for the immersion blender! Carefully blend the mixture right in the pot until it’s as smooth or as chunky as you like. If you’ve used a cinnamon stick, fish it out before you blend, then put it back in afterward to keep infusing flavor. If you’re all about ultra-smooth Blueberry Butter, go for a silky puree; if you love a little texture, pulse just a few times.
Step 4: Continue Cooking and Thicken the Blueberry Butter
Once blended, replace the lid slightly askew so steam can escape. Keep the slow cooker on LOW and let the Blueberry Butter simmer for another 6 to 8 hours, giving it a good stir every hour or so. The mixture will reduce, intensify, and thicken as it cooks. When it’s glossy and spreadable, it’s ready—remember, it will set up even further as it cools!
Step 5: Jar, Cool, and Store
Remove the cinnamon stick, then carefully spoon your freshly made Blueberry Butter into sterile canning jars. Let them cool to room temperature before sealing tight. You can stash your jars in the fridge for short-term joy, or pop them in the freezer if you want to save that summer flavor for later!
How to Serve Blueberry Butter
Garnishes
For an extra flourish, sprinkle a pinch of fresh lemon zest or a dusting of cinnamon over your Blueberry Butter just before serving. A few whole blueberries on top make each jar look special and hint at the flavor inside.
Side Dishes
Blueberry Butter is a superstar on toasted sourdough, biscuits, bagels, or English muffins. It’s a dreamy companion for pancakes, waffles, and even as a filling for crepes. If you’re feeling savory, try it alongside sharp cheeses or as a glaze for roasted meats.
Creative Ways to Present
Tuck a small jar of Blueberry Butter into a breakfast gift basket, or swirl it into yogurt parfaits for instant color and flavor. It makes a wonderful hostess gift tagged with a handwritten label, or spoon it over vanilla ice cream for a quick and stunning dessert.
Make Ahead and Storage
Storing Leftovers
Once your Blueberry Butter has cooled, seal the jars and place them in the refrigerator. They’ll stay fresh and delicious for up to 3 weeks. Always use a clean spoon to help preserve their flavor and texture.
Freezing
If you’d like to savor summer’s best all year, Blueberry Butter freezes beautifully! Transfer cooled butter to freezer-safe containers or jars, leaving some room at the top. Store for up to a year—just be sure to thaw in the fridge before using.
Reheating
To serve Blueberry Butter warm, simply scoop the desired amount into a microwave-safe bowl and heat in short bursts, stirring in between, or gently warm on the stovetop over low heat. This really brings out the aroma and makes spreading even easier.
FAQs
Can I use frozen blueberries to make Blueberry Butter?
Absolutely! Frozen blueberries work just as well as fresh in this recipe, and you don’t even need to thaw them first—just toss them into the slow cooker and carry on like usual.
How do I know when the Blueberry Butter is thick enough?
You’ll know it’s ready when a spoon dragged through the Blueberry Butter leaves a clear path that doesn’t fill in right away. It should hold its shape and spread like soft jam.
Is this Blueberry Butter recipe good for canning?
This recipe is designed for refrigerator or freezer storage, not for long-term pantry canning. If you’d like to process the jars for shelf storage, be sure to use a tested, safe canning recipe from a reliable source.
Can I adjust the sugar to taste?
Yes! Feel free to use a bit less or more sugar depending on your preference and the natural sweetness of your berries. However, sugar does help with both the texture and preservation, so don’t skip it entirely.
What’s the difference between Blueberry Butter and blueberry jam?
Blueberry Butter is more concentrated, silkier, and usually less sweet than traditional jam. The slow cooking brings out rich flavors and a distinctive, spreadable consistency that makes it truly special.
Final Thoughts
Homemade Blueberry Butter is a little jar of happiness that’s sure to brighten any table and lift your spirits with its fresh, fruity flavor and beautiful color. Give this recipe a try and you’ll soon find yourself spreading Blueberry Butter on everything, and maybe even gifting a jar or two to someone special. Enjoy every spoonful!
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Blueberry Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This delicious blueberry butter is lightly sweetened with a hint of warming spice, perfect for spreading on all of your warm, freshly baked goods.
Ingredients
Blueberry Butter Ingredients:
- 2 pounds fresh or frozen blueberries, rinsed
- 1½ cups granulated sugar
- 1 medium Zest and juice of lemon
- 1 cinnamon stick, or 1 teaspoon of ground cinnamon
- ½ teaspoon freshly grated nutmeg
Instructions
- Place Ingredients: Place all ingredients into the bottom of a 6-quart slow cooker.
- Cook on Low: Cover with the lid and cook on LOW setting for 2 to 3 hours.
- Blend Blueberries: Use an immersion blender to break up blueberries into a puree. If using a cinnamon stick, set it aside while blending and then return it to the pot.
- Continue Cooking: Continue cooking, with the lid offset to create a vent, for 6 to 8 additional hours, stirring once an hour.
- Check Consistency: Blueberry butter is done when it is thick and has the desired consistency.
- Store: Remove and discard the cinnamon stick, transfer the blueberry butter to sterile canning jars, cover with lids, and allow to cool to room temperature.
- Storage: Store sealed jars in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.
Notes
- This blueberry butter freezes well, so consider making a double batch to ensure you always have some on hand.
- You can also puree the blueberries before adding them to the crockpot. Pulverize them, add to the slow cooker with the other ingredients and cook over low following the instructions. Skip the step where you blend with the immersion blender. I like to get them cooking first and then blend them to have more control over the consistency of the blueberry butter. I like a few chunks in the butter, but you can puree it as much as you wish.
- The blueberry butter will thicken further after cooling.
Nutrition
- Serving Size: 1 serving
- Calories: 572 kcal
- Sugar: 131g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 148g
- Fiber: 9g
- Protein: 3g
- Cholesterol: 0mg
