Slow Cooker Blueberry Butter

If you’re a longtime fan of 52 Kitchen Adventures, you probably remember Slow Cooker Mondays. I haven’t posted any slow cooker recipes in a while, although if you’re looking for more of these recipes, see all of mine on my page of Slow Cooker Recipes. Today isn’t Monday, but Monday was a holiday and I usually post recipes on Sundays and Wednesdays now, so…I guess it’s Slow Cooker Wednesday today.

Readers who have been around for a while may also remember when I made slow cooker blueberry lavender butter last summer. I wanted to revisit the recipe and add some different flavors. This time, I consulted The Flavor Bible and came up with with some of my favorite spices to add a little kick to the blueberry butter: cinnamon, nutmeg and ginger. The flavors do go well with blueberry, but I have to admit that I think I like the lavender flavor more.

Whether it’s spiced or flavored with lavender, I love this blueberry butter. Once you run the cooked blueberries through a food processor (or blender), they turn into a silky smooth spread. It’s great on toast, in yogurt or smoothies, or anywhere else you’d use jam or curd. Keep an eye out for a cupcake recipe using this blueberry butter later this week!

Recipe:

Slow Cooker Blueberry Butter

Adapted from Slow Cooker Blueberry Lavender Butter

Yields: makes about 2 pints

  • 36 oz. blueberries, pureed (around 5 cups of puree)
  • 1 C sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground ginger (optional)
  • Zest of 1 lemon

Place pureed blueberries in slow cooker and turn to low. After 1 hour stir blueberry puree and prop open lid with a spatula or wooden spoon. After 4 more hours, add spices, sugar, and lemon zest. If it hasn’t thickened much, remove lid and cook on high for 1 hour (note: I skipped this step and it turned out fine). Place butter in food processor or blender and process until smooth. Store in air-tight container in fridge or in processed jars (see below).

Pour into sterilized jars, leaving 1/2 inch of head space, wipe rims and screw on lids. Process in boiling water canner for 10 minutes. Store jars in cool, dark place.

 

21 Comments on Slow Cooker Blueberry Butter

    • Stephanie
      May 30, 2012 at 7:48 pm (3 years ago)

      @Tamara – yes, it’s similar to apple butter. If you love blueberries, you will love it. The hardest part for me is parting with so many blueberries – I love eating them raw.

    • Stephanie
      June 3, 2012 at 9:06 am (3 years ago)

      @the wicked noodle – thanks Kristy! Easy and fabulous – isn’t that the best?

  1. Jacksonlee
    August 26, 2012 at 1:49 pm (3 years ago)

    2 of my first pins were the blueberry lavender butter and crockpot yogurt. 2 recipes I’m sooooo thankful I actually followed through with after pinning 😉 Now, a year later, I have passed the blueberry butter recipe on and will be helping a friend make her first batch this week. So yummy!!!

    Reply
    • Stephanie
      August 26, 2012 at 10:08 pm (3 years ago)

      @Jacksonlee – that’s awesome! I’m so happy you enjoyed the recipe. Thanks for passing it on! :)

  2. Kaley
    January 22, 2013 at 4:14 pm (2 years ago)

    This looks so delicious! However I have one big problem, blueberries are not in season!:( however I do have a deep freeze filled with Saskatoon berries(my ultimate favourite berry) they were picked at their peak and froze right away. They were just sitting in my deep freeze waiting to be turned into something yummy! So I kinda tweaked your recipe a bit and used saskatoons instead! The only seasonings I used were the lemon and i added almond oil( the two greatest things to add to Saskatoon anything) and followed the rest of your instructions. Plus running those seedy little buggers through a sieve. So ya a lot more work then anticipated but WOW!!! Delicious! Thanks or the inspiration! Can’t wait for the summer time to make it with blueberries! And your blueberry lavender one too!! YUM!!!

    Reply
  3. kirsty
    August 14, 2013 at 3:15 pm (2 years ago)

    saw this recipe back in early spring and have been waiting, for what seems like forever, for blueberry’s too go on sale, and now after all that waiting i can finally pick up a flat. This recipe is first on my list of yummys to make. cant wait too try it!

    Reply
  4. Sandi
    June 2, 2014 at 6:10 pm (12 months ago)

    Can I make this recipe up then put it in a Ball Canning machine for same amount of time it takes for say strawberry jam which takes 27min or is that too long? Thanks :)

    Reply
    • Stephanie Saunders
      June 7, 2014 at 3:28 pm (12 months ago)

      Sandi, I’ve never used a Ball canning machine – what does it do?

    • Stephanie Saunders
      June 8, 2014 at 3:31 pm (12 months ago)

      Oh, I see. I’ve never used one so I couldn’t tell you what would work with this recipe, but I assume that whatever equals processing in a boiling water canner for 10 minutes should work.

8Pingbacks & Trackbacks on Slow Cooker Blueberry Butter

  1. […] is both ground and fresh ginger root in it. In the lemon cream cheese frosting, I added some of my slow cooker blueberry butter, which added a great blueberry flavor and a fun pink/purple […]

  2. […] may have noticed this already, but I just realized I’ve been in a fruit rut. I’ve made blueberry butter, blueberry pomegranate popsicles, and blueberry lemon ginger cupcakes. Blueberries are my favorite […]

  3. […] found the original recipe via Pinterest, which lead me to 52 Kitchen Adventures. The author does a lot with a slow cooker. I respect […]

  4. […] I knew I had to try them out again in another flavor. Plus, I’ve made a few variations of blueberry butter and the blueberry lavender butter is my all-time favorite, so I used those flavors to inspire this […]

  5. […] Recipe and Photo Credit to 52kitchenadventures.com […]

  6. […] just on pancakes! What about some blueberry-cinnamon buns? Yup. So going to win with this one. Check out 52 Kitchen Adventures to get this recipe. Let me know what you do with […]

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