This easy slow cooker blueberry butter is delicious for serving with fresh bread rolls, english muffins or on yogurt and is even better to give as gifts!
I get asked all the time what my favorite crock pot recipe is. The one I can’t imagine living without.
Questions like this really do cause some panic. That’s almost like being told to choose my favorite child. Or.. maybe my favorite pair of jeans. Or my favorite beverage. Perhaps even my favorite man.
Just kidding — that last one is a joke. Ha!
Blueberry butter is my excuse to eat more bread
I love so many crock pot recipes – all for a multitude of reasons. In the interest of full disclosure though, I really really love making blueberry butter more than anything else. It also might help to tell you that I have a little bit of an obsession with dinner rolls and bread…
Blueberry butter gives me a reason to eat more bread. Truth be told, since I started Keto, I can’t have bread. It is killing me slowly very day.
While I’ll typically make pickled blueberries or toss blueberries in sour cream muffins, this blueberry butter is definitely my favorite way to use them up. Not to mention it makes an incredible gift for family and friends at the holidays.
If you have been looking for a way to make something creative for family or friends, here’s your chance to dive in and embrace the simplicity of blueberry butter.
Spread on homemade rolls or english muffins it’s a little slice of heaven.
Blueberry butter makes a wonderful gift
This year, I made this blueberry butter and put it in cute 4 oz. mason jars for my neighbors. I threw a cute gift tag on it and dropped it off at each of their houses. To say they were thrilled would be an understatement. Neither of my three neighbors had ever heard of blueberry butter. I told them that they were quite possibly missing the best thing since sliced bread.
One of my neighbors told me they were going to hit up google for the recipe.. but you know me. I’m always one to help someone out with a recipe. So I gave her the web address of this pretty amazing blog I know about. 😉
So while there are a lot of slow cooker recipes that I truly love, this one seems to be the biggest go-getter. It’s also a favorite with my kids as well – with no slowing down.
Homemade Slow Cooker Blueberry Butter
Blueberry butter is definitely one of the yummiest things to make in the slow cooker. It’s simple to toss together and yields an incredibly rich topping that far surpasses jam or jellies.
What is blueberry butter though?
Fruit butters are a type of spread that are made with sugar, spices and fruit, all cooked to a thick paste. Unlike jams, jellies or preserves, fruit butters do not contain pectin. Fruit butters like this blueberry butter are perfect to eat a variety of ways:
- Enjoy it as a topping on fresh homemade yogurt
- Serve it on biscuits, english muffins or toasted bread
- Add blueberry butter to your oatmeal or pancakes, maybe even waffles
Blueberry Butter Recipe
- 3 lbs blueberries (8 Cups)
- 1.25 C brown sugar
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp cinnamon
- 3 Tbsp lemon juice (preferably bottled)
- Pour the blueberries in the slow cooker and set the slow cooker on high for 90 minutes.
- Remove lid and continue to cook for 30 minutes on low.
- Use an immersion blender to puree the blueberries in the slow cooker. If you don't have an immersion blender, transfer the blueberries to your regular blender and pour them back in the slow cooker.)
- Place the lid back on the slow cooker and crack it open to allow air to escape (you can also set it on a spoon if you wish). Cook for 3 additional hours on low, taking care to stir every hour.
- Stir in the brown sugar, nutmeg, allspice, cinnamon and lemon juice until combined. Replace the lid, taking care to crack it open to allow air to escape. Over the next hour, the blueberry butter should thicken to your desired consistency.
- Transfer to jars and allow to cool to room temp before refrigerating. Properly refrigerated, blueberry butter will keep for 7-10 days.
- Recipe makes 4 C. of blueberry butter (2 pints).
- It's best to use bottled lemon juice in lieu of the juice of one lemon as sometimes the acidity of the lemon can be unpredictable.