Just 4 ingredients in this easy recipe for Crock-Pot Blueberry Butter. Fresh juicy blueberries, sugar, cinnamon and lemon juice make a delicious spread perfect for your morning toast!
Slow Cooker Blueberry Butter
This recipe for Crock-Pot Blueberry Butter is an easy and tasty recipe to make. I was given an abundance of fresh blueberries and tried my hand at blueberry butter. A definite winner in my book and my families. I made fresh hot biscuits and topped it with the blueberry butter and yummy! If you do not have fresh blueberries, you can use frozen blueberries.
This is a great recipe to add to holiday gift giving. A little basket with homemade jelly, jams and butters and add in some homemade biscuits or muffins. I have made this recipe before and had some left in a jar in the refrigerator. A year later and it was still as good as the first day it was made. Of course, that jar was stuck in the back behind some eggs where no one else could find it. It was my secret stash for those mornings I wanted a little something special on my toast and no one was looking!.
Frequently Asked Questions
You may use other types of berries or a combination of berries to make this fruit butter. Keep in mind however that the water content of other types of berries can be much higher and thus you may need to cook the berries much longer for the proper fruit butter texture. As long as you cook the berries on LOW heat and give things a stir every now and again to prevent burning you should be okay.
Using fresh lemon zest adds a very nice taste profile that pairs perfectly with the blueberries and cinnamon. However you may go ahead and omit the fresh lemon juice and zest and just use bottled lemon juice.
Either one. A Crock-Pot is a name brand of a slow cooker made by the Rival company. A slow cooker is a generic term and is made by a bunch of other brands. Basically they are the same exact thing.
If cinnamon is not your thing feel free to either reduce or even omit the cinnamon from the recipe.
Special Diets
Gluten Free | Low Calorie | Low Cholesterol | Low Fat | Low Sodium | Vegan | Vegetarian
This recipe for Crock-Pot Blueberry Butter is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Recipe Collections:
- 6 Quart Crock-Pot Recipes
- 6.5 Quart Crock-Pot Recipes
- 7 Quart Crock-Pot Recipes
- Canning Recipes
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Crock-Pot Blueberry Butter Recipe
Equipment
- 6 Quart Crock-Pot Or Larger
- Blender or
Ingredients
- 5 Cups Fresh Blueberries
- 1 Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- 1 Medium Lemon (Zested And Juiced)
Instructions
- Add fresh blueberries to the pitcher of a blender or the bowl of a food processor and process until smooth.
- Add pureed blueberries, sugar, cinnamon, lemon juice and lemon zest to a 6 quart or larger slow cooker and stir to combine.
- Cover and cook on LOW for 1 hour.
- Prop lid of slow cooker up with a wooden spoon or other heat-safe kitchen utensil to allow excess liquid to evaporate.
- Continue cooking on LOW for an additional 4 to 5 hours checking on the blueberry butter every hour or so to see how thick it is.
- Blueberry butter is done when it mounds nicely on a spoon and does not easily run off the spoon.
- Once thickened, Ladle blueberry butter into a 1-pint canning jar or food storage container and store in the refrigerator for up to 2 months or in the freezer for up to 1 year.
Nutrition
Is it possible to use this method with other fruits. What about canning it?
You sure can use other fruits and you can water bath can it too! We have a few other fruit butter recipes here on our site Brenda.
What is the process time for water bath? Thank you
Hi Cheryl, I use the Ball water bath canning instructions for apple butter whenever I can any fruit butter (adjusting accordingly for your sea level).
Could you use Splenda or Truvia (and how much?) for the apple butter recipe? I’d love to make it for my mom and she’s diabetic…
Other readers have reported using Splenda and Truvia (as well as other sweeteners) and you would just use the cup-for-cup measuring for something like Splenda.
Can you just use lemon juice instead of the lemon juiced and zest? How much would I use?
Thanks!
While the lemon zest adds a different flavor dimension to this recipe it can be omitted. You can use bottled lemon juice in a ratio of 2 tablespoons for each fresh lemon.
I tried this and it took twice as long to cook. Could that be because I doubled the recipe? It is absolutely delicious but is it supposed to be so gritty? Just a lot of work for so little end result.
If you doubled the recipe the cooking time will be longer. And depending on how juicy your blueberries are will also determine how long it needs to cook. As for grittiness you may want to try pureeing the blueberry butter once more after it is done cooking for a smoother constancy.
Would stevia or Splenda work in this recipe?
Hi Ann, this recipe has not been tested with Stevia or Splenda but I think it should work. If you give it a try let us know how it turns out for you!
Thanks for answering and I will let you know how it works out!
You’re welcome Ann
It works with Splenda, and truvia very well. I am a diabetic and make it for friends for the holidays.
Thanks for letting us know that it works with Splenda Maegan!
Please tell me what the ration of sugar is for Truvia. My husband is diabetic also.
Thank you.
Hi DJ, I looked up the conversion rate for Truvia to sugar and it appears that it measures cup for cup. So you would use the same amount of Truvia as sugar in this recipe for Blueberry Butter.
Can you use whole berries instead puréed
How many pint jars did you get from this recipe?
This recipe makes about 1 pint jar of blueberry butter since the blueberries are cooked down quite a bit.
Hi…Could you use frozen blueberries and could you double or triple this recipe
Hi Renee, While this recipe has not been tested using frozen blueberries I think it will work just fine as well as doubling or tripling the recipes. Just expect quite a bit longer cooking time.
So simple and delicious looking! Do you cook for an hour and then prop the lid open, or do you prop it from the very beginning?
To get the slow cooker up to temperature quicker I cook for 1 hour covered and then prop the lid open to let the liquid in the blueberry butter start to evaporate and thicken.
We have a Blueberry Farm where I live in Texas. I love Apple Butter but was asked by the Farm
Owner of I would make he , his wife and mother some Blueberry Butter. I made several pints for them because he graciously gave me the blueberries abundant to make it and some for myself. It didn’t turn out quiet as I expected and I think it is because I did it stovetop rather than Crockpot. I’m going to do this and share with them and see if it is as his childhood memory remembers. Thank you for sharing the recipe. God Bless
Wow, I think I’m going to love this recipe. I’ve always loved jam, been making jam for like 50 years . But I am 70 ears old now, and need to eat more healthy. I was told to eat a lot of blueberries, to improve memory. I like how you can make this a jar at a time. In the old days, I used to make two dozen jars of jam at a time. And using a crock pot! Easy, healthy, a win, win.
I hope you enjoy this recipe Sara!
Thank you for sharing this delicious and requiring little effort to make blueberry butter. It turned out great!
So glad you enjoyed the recipe Jil!
I made the Blueberry Butter and it is so delicious!! I absolutely love it. Will definitely make more. And it’s so easy to make.
So glad you enjoyed the recipe Debbie!
It taste delicious, just can’t get it to thicken enough.
You may need to cook it longer. Just keep cooking and giving it a stir every now and then until it thickens. It will thicken a little as it cools too. But if your blueberries are extra juicy it may just take longer to cook out the excess liquid.
Could this recipe be canned?
Yes it can be canned.
Since it can be canned ….. waterbathed for how many minutes?
Hi Sue Ann, jars of blueberry butter can be water bath canned for 10 minutes (adjusting for altitude if needed).
how long will this last in the fridge if you do not can it? i am looking to give as gifts.
Hi Miram, this blueberry butter should be good in the refrigerator for 2 to 3 weeks. However you can store it longer in the freezer.
Thank you so much! I will be using it for favors for a party.
Your’e welcome Miriam, hope your party is a success!
Can this be done without blending the blueberries first? Would it just make a chunkier jam?
Hi Sheila, not blending the blueberries would result in the finished product not being a blueberry butter. You would still get something edible. But not quite a jam.
I need to make a large batch for gifts. Also, I’m sure it would be necessary to can. How long will this keep stored in cupboard?
If you can in jars using the water bath canning method the shelf life would be about 1 year.
Hi! I’m excited to try this recipe, however, can you use dehydrated blueberries? I currently have a qrt baggy frozen, an 18 oz of fresh and a couple cups of dehydrated blueberries. Can they be combined and if so, how should I go about that?
Hey Lori, I am really not sure if you can use a combination of dehydrated blueberries and fresh blueberries. If I were to test it out I would just add the dried berries and fresh berries and turn on the slow cooker and let the fresh blueberries release their juices which should re-hyrate the dried blueberries. If after a few hours it looks like the dried berries are still kind of dry you could always add some water and let them cook longer until you can puree the berries.
Of course keep in mind this is just a suggestion on how I would personally go about it to see if it would work. It may not. But I don’t think whatever you would end up with would be too gross to eat.
Good luck and let me know how it turns out for you if you try it!
My father was a wine maker, he passed away , leaving me with several gallon jugs of elderbery juice he had cooked down to make wine, so I am assuming it is concentrated. I would like to make jelly or something with this juice . I am 63 and never tried to make jelly. Could you let me know if you have a crock pot recipe or any recipe for making Jelly. Thank You
Hi Pam, while I have never made elderberry jelly I would think you could try using this recipe for Crock-Pot Apple Jelly as a base and it should work with your elderberry juice.
Hey , This Is For Pam Hargrave , Follow The Directions On The Back Or Side Of A Pectin Box And You Can Make BERRY Excellent Elderberry Jelly !!!
I tried this recipe and it took a long time to thicken. In the recipe it says to put ingredients in a slow cooker. I kept thinking it would have cooked faster in a crockpot. I reread the recipe to make sure I read it right and I did. It said slow cooker. I pulled up the recipe again today and see that it is called CROCKPOT blueberry butter. Soooo is it to be made in crockpot? Also calls for 2 teaspoons of cinnamon which I thought was a lot for the amount of mixture and I love cinnamon. Regardless of all this I do like it. Very tangy but good. Can’t wait to try on a piece of toast. I would definitely use less cinnamon next time. Thanks for a great recipe
Yes this is a slow cooker/crockpot recipe. Crock-Pot is the name brand of a specific slow cooker.
Hello,
Have you tried this with blackberries? Blend, strain seeds, slow cook and then water-bath canned? Do you think this will work? I have sooooo many from my garden in the freezer and berry season is right around the corner!
Thank you,
While we have not tested this recipe using blackberries I am sure it would work great Lindsey! I am so jealous of your abundance of fresh blackberries, they are my favorite berry!
I am making this, but I think I processed it too long. I strained the skin that’s how long I process it. Lol I love the flavor so I’m going to m going to try to make this again. Thanks for sharing!
You’re welcome Paulette!
Just wondering why it’s called butter instead of jelly or jam?
Hi Kim, thanks for the great question. This recipe is what is called a fruit butter (like the more commonly known apple butter) which is just cooked down and seasoned fruit that does not have any added pectin like you would find in a jam or jelly recipe. Hope that helps!
Could I use fresh blueberries I have frozen in the freezer? Could I use strawberries or raspberries?
Hi Denise, you can use either fresh or frozen blueberries and fruit butters can be made with just about any type of fruit.
Looking forward to trying this recipe. Should the pulp be strained out of the puree before added to the slow cooker?
Hi Jo Ann, you don’t need to strain the pulp out of the pureed blueberries as the pulp is what is going to give this blueberry butter some body and make it spreadable once it is reduced by cooking.
Can I use grapes to make this if so do I need to change anything besides the fruit? Can I use other fruits and if so do I need to change anything besides the fruit? If I use other fruits do I just follow this recipe and change the fruit or do I have to add more fruit or other ingredients depending on what I use?
Hi Stacy, I have never used grapes for making fruit butter. But I think it might work. You may need to cook it a lot longer since grapes are usually much more juicer than blueberries are.
How long do I keep the lid propped up?
Hi Crystal, you will keep the lid propped up until the blueberry butter is thickened and mounds up on a spoon a little without easily dripping off the spoon. The exact time will vary depending on how juicy your berries were and how hot your slow cooker runs.
I am new to canning and basically every other thing my mom and grandmas did. ( gardening, home made soaps, cleaners, etc you name it). I I’m so excited I just found this recipe link. I will follow crockpotladies.com. Do you have a you tube?
Hi Denise, so glad you found us. We do have a YouTube channel which you can find here – https://www.youtube.com/c/CrockPotLadies
Hi! Thanks for all the awesome recipes! I would like to try the blueberry butter – but all I have is an appliance of the InstaPot variety. It does have a slow cooker setting – but I’m not sure I would be able to prop the lid open as is instructed. Has anyone tried this in an InstaPot? Or should I just use a pot on the stove and cook it on the lowest setting? Thanks so much!
We have not tested this recipe in an InstaPot but if your InstaPot will cook on the slow cooker function with the lid ajar that is what I would try. Otherwise, cooking it low and slow in a pan on the stove-top will work great too. You just will need to watch it a little closer to prevent it from sticking and burning.
This sounds delicious can it be made using sugar substitute
Hi Carrie-Ann, If you want to store the blueberry butter in the refrigerator or freezer it should be okay to use a sugar substitute. But if you plan on canning the fruit butter sugar is recommended.
I made it using Monk Fruit for the sugar and it was fabulous. I also processed it whole in the crock pot like I do for making apple butter, and pureed in the morning. I have people at work wanting me to make it for them.
Thanks for letting us know how it worked for you using Monk Fruit sweetener Clea. I am glad you and your co-workers enjoyed the recipe!
After you pop the lid after the first hour…..do you put the lid back on for the 4 to 5 hour cook??
For this recipe you want to prop open the lid a little bit to vent the blueberry butter while cooking to allow excess moisture to evaporate while cooking which allows the fruit butter to thicken. So initially cook with the lid on for 1 hour (this lets the contents of the slow cooker get hot), then using a wooden spoon or other utensil prop open the lid. Hope that helps Michele.
Does it thicken? Mine did not.