Easy Slow Cooker Blueberry Butter (Spreadable Yum in a Jar)

You know I’m all about the butters, right? I love making my own fruit butters – peach, spiced apple, etc, so this blueberry butter recipe should come as no surprise to the lineup.

I made this in a small-batch format because when I’ve done larger batches of butters and fruits it usually requires a water-bath canning step – and I just wasn’t feelin’ it.

I love this recipe because it’s easy, it’s not loaded with added sugar, and it’s a great way to use up extra blueberries – either fresh or frozen. Kinda handy hey?

Simple Ingredients

• ✅Blueberries – Kind of obvious, but I wanted to include a few notes about them. You can use fresh or frozen (thawed), cultivated or wild blueberries. (More about that below).
• ✅Sugar – I love brown sugar for this recipe. Brown sugar has molasses which lends a nice, deeper flavor than using white sugar. But if you’re feeling the white sugar, or have no brown sugar on hand, that’s totally fine.
• ✅Water – Ok, not really an ingredient, but we need a little something to get the blueberries going on the crock pot.

Tips For Making Blueberry Butter In The Crock Pot

1. If you’re using fresh blueberries – make sure they’re plump and purpley/blue in color. Don’t use any that are wrinkly, dry, hard, or, obviously, moldy. The plumper, the juicier.
2. If they’re super light in color, they’re not ripe.
3. Using frozen blueberries? Cool, make sure you add any juices from the thawing process to the pot as well. That’s flavor gold!
4. To switch up the flavor profile a bit, feel free to add a teaspoon of cinnamon for warmth, or a teaspoon of vanilla for roundness and more depth of flavor. It just smooths the flavor and makes the blueberries taste a little more luxurious and dessert-y.

Cultivated vs. Wild Blueberries – What’s the Difference?

One time I was buying frozen blueberries over at Walmart, and I noticed that they had “cultivated” and “wild” blueberries. What’s the difference?

Cultivated blueberries are the plump, grocery-store kind – juicy, mild, and sweet. They’re perfect when you want a smoother blueberry butter with a gentle flavor and a pretty, even purple color.

Wild blueberries, on the other hand, are tiny flavor bombs. They have thinner skins, way more intense blueberry flavor, and a bit more natural tartness. They also pack more antioxidants and give your butter a darker, deeper purple-blue hue.

👉 Bottom line: Use whatever you’ve got. If you want bright and sweet, go cultivated. If you want a deep, “holy-wow-that’s-blueberry” flavor, wild berries are your best friend.

Using Blueberry Butter

Ok, so let’s talk about my favorite part – Places to use the fruit butter. The list is endless really, but a few ideas are below.

• On hot oatmeal, porridge, etc.
• Stirred into yogurt.
• On top of waffles, pancakes and toast.
• Blended into smoothies
• Top it on vanilla (or other fruity type) ice cream.

Storing: The Freezer Plan

As most of you know, I’m a single-person household, and my dogs aren’t big fans of blueberries, so I will freeze things in smaller portions so they don’t go bad.

This recipe makes about 2 cups of blueberry butter. Fresh in the fridge? Great for about a week. Anything after that gets sketchy so I like to break it up into small portions.

About half a cup fresh, and then the rest in the freezer in 1/2 or 1 cup portions will stay nice in the freezer for a few months.

When it thaws, you might need to give it another swish up with the immersion blender just to incorporate any juices that separate. Using silicone souper cubes or even ice cube trays for smaller portions works well, too.

Ok, so thats a wrap! Slow cooker blueberry butter that practically makes itself while you’re off doing literally anything else. It’s smooth, tangy-sweet, and makes toast feel like a treat again.

Freeze it in little portions so you can grab a taste of blueberry season anytime – even when it’s -30 and you’re living off soup and blankets. Spread it, swirl it, or spoon it straight from the jar… no judgment here.

If you make a batch, let me know what you’re spreading it on first – pancakes, toast, or straight-up spoon? (Team Spoon here 🙋‍♀️). Thanks for stopping by the blog.