Crockpot Blueberry Butter

Description

This rich, silky Crockpot Blueberry Butter is a sweet, spreadable treat made with juicy blueberries slow-cooked to perfection. It’s naturally flavorful, slightly tangy, and perfect for toast, pancakes, or desserts. No complicated canning needed—just simple, cozy goodness!

Ingredients

2 lbs fresh or frozen blueberries
1 – 1½ cups sugar (adjust to taste)
Zest + juice of 1 lemon
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract (optional)

Instructions

Add blueberries, sugar, lemon zest, and juice to crockpot.
Cook on LOW for 6–8 hours (stir occasionally).
Blend mixture until smooth (optional for texture).
Leave lid slightly open and cook 1–2 more hours to thicken.
Stir in cinnamon, nutmeg, and vanilla. Cool before storing.

Notes

Thickens more as it cools.
Use less sugar for a more tart flavor.

Tips

Stir occasionally to prevent sticking.
For extra smooth butter, strain seeds after blending.
Store in airtight jars for best freshness.

Servings

Makes about 2 cups (8–10 servings)

Nutritional Info (per serving approx.)

Calories: 90
Carbs: 22g
Sugar: 18g
Fat: 0g
Fiber: 2g

Benefits

Rich in antioxidants
Supports heart health
Natural fruit-based spread
No preservatives

Q&A

Q: How long does it last?
A: Up to 2 weeks in the fridge or 3 months frozen.

Q: Can I skip sugar?
A: Yes, but texture and sweetness will change—use honey or maple syrup instead.

Q: Can I use frozen blueberries?
A: Absolutely, no need to thaw first.

Q: Why is it not thick enough?
A: Cook longer with lid slightly open to reduce moisture.