A creamy, lightly spiced blueberry spread slow-cooked to jam-like perfection—ideal for toasting, pastries, or gifting to someone special. I love how this recipe uses simple ingredients and develops deep flavor over time with very little effort.
Why You’ll Love This Recipe
I find this blueberry butter to be one of the easiest ways to make the most of summer (or frozen) berries. It’s richly flavored with warm spices and a hint of citrus, which gives it just the right balance. I just toss everything in the slow cooker and let time do the work. It’s naturally vegetarian, requires no pectin or preservatives, and makes a thoughtful homemade gift. Plus, I can customize it with other fruits or spices.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 pounds fresh or frozen blueberries, rinsed
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1½ cups granulated sugar
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Zest and juice of 1 medium lemon
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1 cinnamon stick (or 1 tsp ground cinnamon)
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½ tsp freshly grated nutmeg
Directions
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I start by placing all the ingredients into the bottom of a 6‑quart slow cooker.
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Then I cook it on LOW for 2–3 hours with the lid on.
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After that, I use an immersion blender to puree the mixture until smooth. If I used a cinnamon stick, I remove it at this point.
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I continue cooking with the lid slightly offset for venting for another 6–8 hours, stirring every hour, until it thickens to my preferred consistency.
Servings and timing
This recipe makes about 3 cups of blueberry butter, which is roughly enough to fill three 8-ounce jars.
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Prep Time: 10 minutes
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Cook Time: 8 hours
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Total Time: 8 hours 10 minutes
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Servings: Approximately 24 servings (1 tablespoon per serving)
Variations
I like swapping out the lemon zest with orange or lime for a different citrus twist. I’ve also mixed in raspberries or blackberries to create a mixed berry butter. For a more autumnal flavor, I sometimes add a pinch of clove or ginger. If I prefer it less sweet, I reduce the sugar slightly without affecting the texture too much.
Storage/Reheating
Once cooled, I store my blueberry butter in airtight jars in the refrigerator for up to 3 weeks. It also freezes beautifully—I just leave a little headspace in the jars before freezing. I don’t need to water-bath can this unless I want to store it at room temperature. To enjoy again, I thaw it in the fridge overnight if frozen. Reheating isn’t necessary—it’s spreadable straight from the fridge.
FAQs
How thick should blueberry butter be when it’s done?
I like mine thick enough to coat the back of a spoon without running off. It should have a spreadable consistency similar to apple butter or soft jam.
Can I make this without a slow cooker?
Yes, I’ve made it on the stovetop by simmering the mixture over low heat, stirring often to avoid burning. It cooks faster this way but requires more attention.
Is it okay to use frozen blueberries?
Absolutely. I use frozen blueberries all the time—they work just as well as fresh. I don’t even thaw them before adding to the slow cooker.
How long can I store blueberry butter?
In the fridge, it lasts up to 3 weeks. In the freezer, it keeps for 6–9 months. If properly canned, it can be stored unopened for up to a year.
Do I have to use an immersion blender?
No, but it makes things easier. If I don’t have one, I let the mixture cool slightly and use a regular blender in batches. Just be careful with the hot liquid.
Conclusion
This slow cooker blueberry butter is one of those recipes I keep coming back to. It’s unfussy, delicious, and always a hit whether I’m spreading it on toast or sharing a jar with a friend. With just a few ingredients and a little patience, I get a smooth, spiced fruit butter that elevates anything I pair it with
Print
Slow Cooker Blueberry Butter
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 3 servings (as per original; adjust based on jar size)
- Category: Condiment / Spread
- Method: Slow Cooker / Canning
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, lightly spiced blueberry spread slow‑cooked to jam‑like perfection—ideal for toasting, pastries, or gifts.
Ingredients
- 2 pounds fresh or frozen blueberries, rinsed
- 1½ cups granulated sugar
- Zest and juice of 1 medium lemon
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- ½ tsp freshly grated nutmeg
Instructions
- Place all ingredients into the bottom of a 6‑quart slow cooker.
- Cook on LOW for 2–3 hours with the lid on.
- Use an immersion blender to puree the berries; remove the cinnamon stick if used.
- Continue cooking, lid offset for venting, for an additional 6–8 hours, stirring hourly, until thickened to desired consistency.
Notes
- No need to process jars in a hot water bath if stored in the refrigerator or freezer.
- Can use fresh or frozen blueberries interchangeably.
- You may substitute lemon zest with orange or lime zest for a different citrus twist.
