Butter really does taste better; especially when you’re using blueberry butter. This recipe will teach you how to make a 6-ingredient slow cooker blueberry butter that’s simply to die for. It’s absolutely fantastic on toast, pancakes, muffins and more.
How to Make Slow Cooker Blueberry Butter
Other than requiring several hours of cooking time in a slow cooker, this blueberry butter recipe is incredibly straightforward to prepare from scratch:
- Combine the ingredients. Add the fresh blueberries, light brown sugar, honey, lemon zest, lemon juice, cinnamon and nutmeg to a slow cooker and stir to combine.
- Cover. Cover the slow cooker with a lid.
- Cook. Cook on high for 1 hour.
- Blend. Transfer the blueberry mixture to a blender and blend until smooth.
- Return to slow cooker. Return the mixture to the slow cooker.
- Prop. Prop the lid up with a wooden spoon to allow excess liquid to evaporate.
- Cook. Cook on low for an additional 4 to 5 hours.
- Ladle. Ladle the mixture into jars.
- Store. Store the blueberry butter until ready to use.
(Also try: Refrigerator Blueberry Jam)
How to Use Blueberry Butter
Here are some of our top recommended uses for your homemade slow cooker blueberry butter:
- Spread as a topping over bread, toast, muffins, biscuits, crackers, pancakes, waffles and croissants.
- Use it as a crepe filling.
- Melt it and brush over your meats before grilling (chicken, pork, fish, etc).
- Melt it and drizzle over top of vanilla ice cream or sundaes.
- Mix it in with oatmeal, yogurt or pudding.
How to Store Homemade Blueberry Butter
You’ll want to keep your slow cooker blueberry butter sealed up tightly inside of glass jars and then store them in the fridge. The butter will keep for up to 2 months when stored like this.
More Blueberry Breakfast Ideas:
6-Ingredient Slow Cooker Blueberry Butter
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours, 10 minutes
- Yield: 32 1x
- 3 pounds fresh blueberries
- 1 ½ cups light brown sugar
- 1 tbsp honey
- 1 lemon, zested and juiced
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Add all the ingredients to a slow cooker and stir to combine.
- Cover with a lid.
- Cook on high for 1 hour.
- Transfer the blueberry mixture to a blender and blend until smooth.
- Return the mixture to the slow cooker.
- Prop the lid up with a wooden spoon to allow excess liquid to evaporate.
- Cook on low for additional 4-5 hours.
- Ladle into jars and store in the refrigerator for up to 2 months.