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.

Blueberry Butter

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.
Blueberry Butter
Blueberry Butter

(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.
Blueberry Butter

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.

Blueberry Butter

More Blueberry Breakfast Ideas:

5 from 1 vote

Slow Cooker Blueberry Butter

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 32



  • 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.


Calories: 67kcalCarbohydrates: 17gProtein: 0.4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 3mgPotassium: 52mgFiber: 1gSugar: 15gVitamin A: 24IUVitamin C: 6mgCalcium: 13mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!

Emma Kelly

Lover of smoosh faced dogs, cooking (of all kinds), spending as much time as I can in the garden (especially with homegrown veg and cut flowers), and diy’ing everything! Make sure to follow me on Pinterest for more easy meals, (mostly) healthy desserts and crave-worthy snacks. Learn more about me here.

This post contains affiliate links (I love sharing my favorite ingredients and cooking equipment with you all!)

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        1. Frozen will work! The flavor may be a bit more muted though and you’ll need to cook it down for longer.

    1. Great question Kelly! I think strawberries would work, but tbh I haven’t actually tried it with strawberries before. There may be more liquid content in strawberries, so it may need to be cooked down more or add additional brown sugar and honey to get a good consistency.

    1. Hey Linda! I know blueberry butter can be canned in a water bath, I just have not tried it yet and can’t really speak to if it would be shelf stable with the proportions and process I use.

      There is a recipe from Ball directly for canning blueberry butter if you want to try something that has been confirmed as shelf stable: https://www.ballmasonjars.com/blog?cid=blueberry-butter