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!.
- Fresh Blueberries – You will need about 5 cups of fresh blueberries. If you can find the smaller wild blueberries the blueberry flavor is going to be intense and amazing. But any blueberries are going to work. Even frozen blueberries will work in this recipe!
- Granulated Sugar – This recipe uses 1 cup of regular white sugar. I am sure you can use a sugar substitute if you want to cut the calories. Although, this recipe has not been tested using a sugar substitute. So if you want to use something besides sugar I would cook the recipe following the instructions but omitting the sugar and then taste the blueberry butter after it has cooked down and thickened and add sweetener to taste.
- Cinnamon – Cinnamon and blueberries go well together and add a depth of flavor in this blueberry butter.
- Lemon – You will need 1 medium lemon which you will add the lemon juice and lemon zest to the slow cooker for a bright POP of flavor.
- Add fresh blueberries to the pitcher of a blender 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.
- 6 Or Larger Slow Cooker
- Measuring Cups and Spoons
- Citrus Zester
- Citrus Juicer
- Blender or Food Processor
- 1-Pint Canning Jars or Freezer Containers
More slow cooker berry recipes you must try!
- Slow Cooker Blueberry Breakfast Casserole
- Crock-Pot Blueberry Lemon Cobbler
- Slow Cooker Raspberry Almond Coffee Cake
- Crock-Pot Rhubarb Strawberry Crisp
- Slow Cooker Strawberry Jam
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