Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Homemade slow cooker blueberry butter in a glass jar with a spoon, next to a piece of toast, on a rustic surface.

Velvety Slow Cooker Blueberry Burst Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Imagine a spread so rich, so deeply flavored, and so incredibly easy to make, it almost feels like magic. Our Velvety Slow Cooker Blueberry Burst Butter transforms fresh or frozen blueberries into a spoonable, jam-like delight with minimal effort. This sweet, tangy, and subtly spiced butter is perfect for slathering on toast, swirling into yogurt, or even dolloping on pancakes. Let your slow cooker do all the hard work, infusing your home with an irresistible aroma as it slowly coaxes out the blueberries’ natural sweetness and creates a luscious, vibrant spread that will brighten any breakfast or snack. It’s a taste of summer, preserved beautifully in every spoonful.

  • Total Time: 7 hours 15 minutes
  • Yield: Makes approximately 3 cups (24 servings) 1x

Ingredients

Scale
  • 4 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup granulated sugar (adjust to taste)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves (optional)
  • 1/4 teaspoon salt

Instructions

  1. Combine blueberries, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cloves (if using), and salt in a 6-quart slow cooker. Stir gently to ensure all ingredients are well mixed.
  2. Cover the slow cooker and cook on low for 5-6 hours, or until the blueberries are very soft and have released a significant amount of juice. Stir occasionally, about once every hour, to prevent sticking and ensure even cooking.
  3. Once the blueberries are thoroughly softened, remove the lid. Using an immersion blender, carefully blend the mixture directly in the slow cooker until smooth. Alternatively, transfer the mixture to a regular blender (in batches if necessary) and blend until smooth, then return to the slow cooker.
  4. Continue to cook the blueberry butter uncovered on low for another 1-2 hours, stirring every 30 minutes. This allows excess moisture to evaporate, thickening the butter to your desired consistency. It should coat the back of a spoon.
  5. Carefully ladle the hot blueberry butter into clean, sterilized jars, leaving 1/2 inch headspace. Seal tightly with lids. Allow jars to cool completely on the counter before storing.
  6. Store cooled blueberry butter in the refrigerator for up to 3 weeks. For longer-term storage, follow safe canning guidelines (e.g., process for 10 minutes in a boiling water bath).

Notes

For a chunkier blueberry butter, blend only partially, leaving some fruit pieces intact. Adjust the amount of sugar based on the natural sweetness of your blueberries and your personal preference. This versatile butter is fantastic on toast, bagels, pancakes, waffles, yogurt, or even as a delightful filling for pastries and tarts. Consider adding a touch of vanilla extract after cooking for an extra layer of warmth.

  • Author: Cook Reel ™
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Category: Preserve
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 70 kcal
  • Sugar: 15g
  • Sodium: 20mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

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

Cook Reel - Easy Dinner Recipes and Ideas
Discover quick, easy dinner recipes and fresh meal ideas on Cook Reel. From family favorites to healthy weeknight dishes, explore simple, delicious meals anyone can cook and enjoy every day.
Follow