Print

Slow Cooker Blueberry Butter Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

Blueberry Butter is a luscious, thickened fruit spread made by slow-cooking fresh or frozen blueberries with sugar, lemon, and warming spices. This naturally sweet and aromatic blueberry preserve is perfect for spreading on toast, dolloping on desserts, or stirring into yogurt. The slow cooker method allows the flavors to develop beautifully over hours, culminating in a rich, smooth consistency that captures the essence of ripe blueberries.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 3 servings
  • Category: Preserves
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Ingredients

  • 2 pounds fresh or frozen blueberries, rinsed
  • 1½ cups granulated sugar
  • 1 medium lemon, zest and juice
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • ½ teaspoon freshly grated nutmeg

Instructions

  1. Combine ingredients: Place the blueberries, granulated sugar, lemon zest and juice, cinnamon stick, and freshly grated nutmeg into the bottom of a 6-quart slow cooker.
  2. Initial cooking: Cover the slow cooker with the lid and cook on the LOW setting for 2 to 3 hours to soften the blueberries and meld flavors.
  3. Puree the mixture: Use an immersion blender directly in the slow cooker to break up the blueberries into a smooth puree. If you used a cinnamon stick, temporarily remove it while blending and then return it to the pot afterward.
  4. Long slow cook: Continue cooking the blueberry mixture with the slow cooker lid offset slightly to create a vent, for an additional 6 to 8 hours. This extended cooking time thickens the butter and intensifies the flavors.
  5. Stir and monitor: Stir the blueberry butter once every hour and check its consistency as it cooks to avoid sticking and ensure even cooking.
  6. Check readiness: The blueberry butter is done when it is thickened and has reached your desired consistency—rich and spreadable.
  7. Final steps: Remove and discard the cinnamon stick. Transfer the blueberry butter into sterile canning jars and cover with lids. Let the jars cool to room temperature.
  8. Storage: Store the sealed jars in the refrigerator for up to 3 weeks or freeze for up to 1 year to preserve freshness.

Notes

  • If you prefer a spicier flavor, increase the nutmeg slightly or add a pinch of ground cloves.
  • The cooking time can be adjusted depending on your slow cooker’s heat output and desired thickness.
  • Use sterilized jars and lids if planning to store the blueberry butter long-term.
  • You can substitute frozen blueberries if fresh ones are not in season—no need to thaw before cooking.
  • The immersion blender step helps achieve a smooth, uniform texture, but you can leave it chunkier if preferred by mashing lightly instead.

Find it online: https://familyhomemeals.com/slow-cooker-blueberry-butter-recipe/