If you’re ready to turn an everyday ingredient into something unforgettable, Blueberry Butter is about to become your new obsession. This lusciously smooth and richly colored spread captures all the sweet-tart magic of blueberries, with a kiss of citrus and warm spices. It’s perfect for slathering on everything from golden morning toast to fresh-from-the-oven biscuits. Whether you’re drizzling it on pancakes or swirling it into yogurt, one taste is all it takes to agree: nothing beats homemade Blueberry Butter for old-fashioned comfort and extraordinary flavor.

Ingredients You’ll Need

You only need a handful of simple yet essential ingredients to whip up this dreamy Blueberry Butter. Each one brings its own personality to the party: juicy berries for color and flavor, bright lemon for freshness, and a cozy hint of spice. Here’s how they all come together:

Blueberries (2 pounds, fresh or frozen): The heart and soul! Opt for ripe, sweet berries—fresh or frozen both work beautifully.
Granulated sugar (1½ cups): Just enough to enhance the berries’ natural sweetness without overpowering them.
Lemon (zest and juice of 1 medium): Provides zippy brightness, balances the sweetness, and helps the butter stay vibrant.
Cinnamon stick or ground cinnamon (1 stick or 1 teaspoon): Warms up the flavor profile with subtle spice.
Freshly grated nutmeg (½ teaspoon): Adds depth and a faintly nutty aroma that makes the butter truly special.

How to Make Blueberry Butter

Step 1: Load Up the Slow Cooker

Add the blueberries, sugar, lemon juice and zest, cinnamon, and nutmeg right into the bottom of a 6-quart slow cooker. There’s no need for any fancy prep—just pile everything in and give it a gentle stir to combine the flavors before you start cooking.

Step 2: Initial Long, Gentle Cook

Pop on the lid and set your slow cooker to LOW. Let the mixture simmer for 2 to 3 hours. Your kitchen will start to smell incredible as the blueberries soften and mingle with citrus and spice.

Step 3: Blend for Silky Smoothness

After those first few hours, grab an immersion blender and carefully puree the mixture right in the slow cooker. If you’re using a whole cinnamon stick, just fish it out temporarily, blend everything until smooth or leave it a little chunky for texture, and add the stick back in.

Step 4: Uncover and Reduce

With your blueberries now luscious and pureed, set the slow cooker lid slightly askew so some steam can escape. Cook for another 6 to 8 hours, stirring every hour or so, until your Blueberry Butter is thick and spreadable. It should coat the back of a spoon, and remember—it will thicken even more as it cools!

Step 5: Final Steps and Storage

Fish out and discard the cinnamon stick if used, then carefully spoon the hot Blueberry Butter into sterile canning jars. Pop the lids on, let them cool to room temperature, and admire that beautiful deep color! Store in the fridge once cooled, and get ready for the best toast-topping days of your life.

How to Serve Blueberry Butter

Garnishes

This spread is gorgeous just as it is, but a little garnish always makes things fun. Try a twist of lemon zest or a dusting of powdered sugar atop a dollop of Blueberry Butter, especially if you’re serving it on waffles or pancakes. A sprig of fresh mint can also elevate the look for brunch gatherings.

Side Dishes

Blueberry Butter is a knockout with classic sides—think buttermilk biscuits, fluffy scones, rustic sourdough, or warm croissants fresh out of the oven. It’s also right at home alongside a cheese platter, where its sweet-tart flavor beautifully complements creamy brie, goat cheese, or sharp cheddar.

Creative Ways to Present

Spoon Blueberry Butter into pretty glass jars with handwritten labels for an adorable homemade gift, or serve it in a small dish nestled on a breakfast board alongside jams, fresh fruits, and pastries. Swirl it into Greek yogurt parfaits, or use it as a surprise filling between layers of vanilla cake for a burst of natural flavor and stunning color. Let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, Blueberry Butter will keep beautifully in an airtight container in the fridge for up to 3 weeks. Just be sure to use a clean spoon each time to avoid introducing moisture or other foods, which helps maintain its freshness and amazing taste.

Freezing

Blueberry Butter is an absolute winner for make-ahead convenience. Pack it into freezer-safe jars or containers, leaving a little headspace for expansion, and freeze for up to a year. When a craving strikes, simply thaw overnight in the fridge, and it will be just as luscious as the day you made it.

Reheating

Chilled Blueberry Butter spreads best at room temperature. If it thickens more than you prefer after refrigeration, scoop out what you need and warm gently in a saucepan or microwave in short bursts, stirring between each. This brings back that silky, spreadable texture that makes it so addictive.

FAQs

Can I use frozen blueberries to make Blueberry Butter?

Absolutely! Frozen blueberries work just as well as fresh, and there’s no need to thaw them before adding to the slow cooker. Straight-from-the-freezer berries will cook down beautifully and give you delicious results every time.

Do I have to use an immersion blender?

If you don’t have an immersion blender, no problem! Carefully transfer the hot mixture to a stand blender or food processor (work in batches if needed). Blend until your preferred texture is achieved, then return it to the slow cooker to finish reducing.

Can I make Blueberry Butter without added sugar?

While sugar helps preserve the spread and round out the blueberries’ tartness, you can certainly experiment with less sugar, honey, or even maple syrup. Just note that the final consistency might change slightly, and the Blueberry Butter may not keep as long.

How will I know when my Blueberry Butter is ready?

It’s done when it’s thick enough to mound on a spoon without running, and when a chilled spoonful holds its shape on a cold plate. Remember it will continue thickening as it cools, so don’t be afraid to call it done when it reaches a rich, jammy consistency.

Can I can Blueberry Butter for shelf-stable storage?

This recipe is intended for refrigerator or freezer storage, since canning safety guidelines for lower-sugar fruit butters can be tricky. If you’re experienced with water bath canning and want to make your Blueberry Butter shelf-stable, be sure to follow trusted canning protocols for fruit spreads.

Final Thoughts

Homemade Blueberry Butter is a true celebration of simple ingredients and patient, cozy cooking. Take a couple of pounds of blueberries and just a few pantry staples, and you’ll be rewarded with a spread so vibrant and delicious, you’ll want to put it on everything. I hope you give Blueberry Butter a try soon—your mornings (and snack times!) will never be the same.

Blueberry Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 30 reviews

Author: Patricia
Total Time: 8 hours 10 minutes
Yield: 3 servings
Diet: Vegetarian

Print Recipe

Description

This delicious blueberry butter is lightly sweetened with a hint of warming spice, perfect for spreading on all of your warm, freshly baked goods.

Ingredients

Blueberry Butter:

2 pounds fresh or frozen blueberries, rinsed
1½ cups granulated sugar
1 medium Zest and juice of lemon
1 cinnamon stick, or 1 teaspoon of ground cinnamon
½ teaspoon freshly grated nutmeg

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Instructions

Place all ingredients into the bottom of a 6-quart slow cooker. Cover with the lid and cook on LOW setting for 2 to 3 hours.
Use an immersion blender to break up blueberries into a puree (or you can alternately transfer them to a food processor or blender). If using a cinnamon stick, set it to the side while blending and then return it to the pot.
Continue cooking, with the lid offset to create a vent, for 6 to 8 additional hours.
Stir the blueberry butter once an hour and check the progress.
Blueberry butter is done when it is thick and has the desired consistency.
Remove and discard the cinnamon stick and transfer the blueberry butter to sterile canning jars and cover with lids. Allow to cool to room temperature.
Store sealed jars in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

Notes

This blueberry butter freezes well, so consider making a double batch to ensure you always have some on hand.
You can also puree the blueberries before adding them to the crockpot. Pulverize them, add to the slow cooker with the other ingredients and cook over low following the instructions. Skip the step where you blend with the immersion blender. I like to get them cooking first and then blend them to have more control over the consistency of the blueberry butter. I like a few chunks in the butter, but you can puree it as much as you wish.
The blueberry butter will thicken further after cooling.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Dessert
Method: Slow Cooked
Cuisine: American