Similar to jam or preserves, but with a silkier texture & melt-in-your-mouth feel, this homemade, Easy Slow Cooker Blueberry Butter is perfect for spreading on toast in the morning, topping crostini for appetizers or slathering on protein for a burst of flavor! It’s the perfect way to preserve summer fresh blueberries without fancy equipment or heating up the house!
This post was originally published in September 2014. I took new photos, tweaked the recipe slightly and updated the post below to include more information about this Easy Slow Cooker Blueberry Butter recipe. Plus, I added a recipe video to show you how easy this homemade fruit spread is to make!
So, blueberry butter – have you ever heard of it?? Yes? No? Maybe so?
What about apple butter?!
I feel like more people have heard of that variety of fruit butter. And, in case you were wondering, apple butter just so happens to be where my love affair with flavored fruit ‘butters’ started.
In case fruit butters are a novelty to you, it is my absolute pleasure to introduce you to what will become your newest condiment obsession…
Homemade Easy Slow Cooker Blueberry Butter Recipe
Sweet, fruity, packed with fresh blueberry flavor and laced with warming cinnamon, aromatic nutmeg and rich brown sugar, this blueberry butter tastes like a warm summer hug!
Rich, luscious, thinner, creamier and silkier in texture than a jam or a preserve, blueberry butter is a delicious way to jazz up basically all the things – think: toast, biscuits, pancakes, waffles, sandwiches, and so on.
But, not only is this ‘butter’ the cats meow in the taste department, it also couldn’t be any easier to throw together!
What is blueberry butter?
Despite the name, blueberry butter actually contains no butter at all. Which can be confusing, I know!
Blueberry butter, or any fruit butter for that matter, is a sweet spread made up of fruit, sugar (and optional spices) cooked into a paste. Unlike jellies and jams, fruit butters (including this Easy Slow Cooker Blueberry Butter) contain no gelling agent, such as pectin.
The name fruit ‘butter’ came about because the texture is similar to that of dairy butter.
What is the difference between jelly, jam, preserves and fruit butters?
Jelly: Contains pectin and comes in the form of fruit juice.
Jam: Contains pectin and comes in the form of fruit pulp or crushed fruit.
Preserves: Contains pectin and comes in the form of chunks or large pieces of fruit.
Marmalade: Jam made with citrus fruit and peel.
Butters: Made from certain orchard fruits and are lightly flavored with spices.
How to make blueberry butter?
This easy, homemade fruit butter is super simple to make!
Simple throw some blueberries (fresh or frozen & defrosted) into a crockpot or slow cooker, and cook until blueberries are starting to burst and breakdown.
Next, add in some brown sugar, honey, lemon, cinnamon, nutmeg and a pinch of salt and continue to cook low and slow until the blueberries are thick and jam-like. When slow cooking, it is essential to crack the lid to vent, which allows moisture to be released. Evaporation and the slow cooking process are the keys to making fruit butter, versus plain fruit puree.
If you would like a silkier homemade blueberry butter, you can use an immersion blender to puree the mixture, or you can transfer the mix to a blender and puree.
Boom. Homemade Easy Slow Cooker Blueberry Butter is all yours for the smearing.
How to use blueberry butter?
This easy Homemade Easy Slow Cooker Blueberry butter is extremely versatile and can be used in a variety of ways.
I’ve listed some options below, but don’t feel limited to just these! The sky really is a limit! Or, when all else fails, just eat this blueberry butter with a spoon… there is no judgement here!
- Use it as a smear for biscuits, breads, croissants, muffins and toast.
- Use it as a topping for pancakes and waffles.
- Use it as a filling for crepes.
- Use it as a glaze for chicken, turkey, pork or fish.
- Add it to oatmeal, pudding or yogurt.
- Use it as a spread for sandwiches.
- Use it as a layer for parfaits.
- Use it as a topping for ice cream and sundaes.
Why have real butter when you can have HomemadeEasy Slow Cooker Blueberry Butter?! I pinkie promise you won’t be going back to traditional jellies and jams after one spoonful of this luscious stuff!
Until next time, friends, cheers – to summers bounty of fruit!
How to make Homemade Easy Slow Cooker Blueberry Butter recipe & step-by-step video👇
- 4 dry pints Blueberries (about 3 pounds)*
- 1 1/2 Cups Light Brown Sugar gently packed*
- 1 TBS Honey
- 1 whole Lemon Zest and Juice
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Kosher Salt
Place blueberries in the pot of your slow cooker. Cover with the lid and turn slow cooker on HIGH. Cook 1 hour*. Remove lid and stir. (If starting with blueberry puree, skip this step)
Cover the slow cooker and cook on LOW for another hour. Use an immersion blender to puree the blueberries. (If you do not have an immersion blender you can either transfer the blueberries to a blender or food processor and puree. If you started with pureed blueberries skip pureeing)
- Place the lid back on the slow cooker, but this time leave it slightly cracked. You can prop the lid open with a large wooden spoon, chopstick, or simply crack it open by turning the lid slightly to the side. You just want to have enough room for the steam to vent.
Keeping your slow cooker set to LOW, cook for 3-4 hours, giving the blueberry puree a good stir every hour or so, and making sure you replace the lid keeping it cracked. After 3 hours check your butter. If it is about at the consistency you want, stir in the sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt.
Again replace the lid, keeping it cracked, and continue to cook on LOW for 1 final hour. If the butter is not as thick as you would like after the final hour, set the slow cooker to HIGH, remove the lid completely, and cook for 30-45 minutes, stirring every so often to prevent the butter from burning on the bottom.
OPTIONAL: If you want a silky smooth butter: Use a food processor to puree the butter. Place a fine mesh strainer over a large mixing bowl and use a ladle to transfer butter to strainer to remove any large particles.
Transfer butter to Jars and secure with a lid. Place in the refrigerator. Butter will keep in the fridge for one week.
Yield: 3 Pints
- You can use blueberry puree instead of fresh, whole blueberries if you would like. If using blueberry puree, skip step 1 entirely.
- If you don't want a more savory, less sweet blueberry butter, cut the brown sugar to 1 cup. If at the end of the cooking process you find you should have added all the sugar, simply stir in a bit of honey to taste.
- You can easily double this recipe, the cook time will remain the same.
- The total cooking process will take between 5-8 hours depending on the strength of your slow cooker and how hot it gets. If your slow cooker runs hot, make sure you stir the blueberries halfway through cooking in step 1. (Mine took a total of 6 hours from start to finish)
- The blueberry butter will thicken up after refrigeration.
- You can store the fruit butter, in a sealed container, in the refrigerator for up to 10 days. Alternatively, you can freeze the fruit butter for up to 6 months.
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