Blueberry butter is not only delicious but also incredibly simple to make. With no need for pectin or canning skills, you can create a flavorful fruit spread with just a few basic ingredients. It’s less sweet than traditional jam, with a concentrated blueberry flavor and smooth texture that pairs beautifully with both sweet and savory foods.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or frozen blueberries
Granulated sugar
Lemon juice
Ground cinnamon
Lemon zest (optional)
Pinch of salt
Optional: vanilla extract or nutmeg for added depth
Directions
Place blueberries in a slow cooker or large saucepan. If using frozen berries, no need to thaw.
Add sugar, lemon juice, cinnamon, and a pinch of salt. Stir to combine.
Cook on low heat (in a slow cooker) for 6–8 hours or simmer on the stovetop over low heat for about 1 hour, stirring occasionally.
Once the mixture has thickened and reduced, blend with an immersion blender or transfer to a blender for a smooth texture.
Return to the heat and cook uncovered for another 30–60 minutes, stirring occasionally, until thick and spreadable.
Stir in lemon zest or vanilla extract if desired.
Let the blueberry butter cool, then transfer to clean jars.
Store in the refrigerator or freeze for later use.
Servings and timing
This recipe yields about 2 to 2.5 cups of blueberry butter. Prep time: 5 minutes Cook time: 6–8 hours (slow cooker) or 1.5–2 hours (stovetop) Total time: Varies by method
Variations
Mixed berry butter: Add raspberries or blackberries for a more complex flavor.
Spiced version: Add a pinch of nutmeg, ginger, or cloves for a warm, autumnal twist.
Vanilla-infused: Stir in a teaspoon of vanilla extract at the end for a subtle sweetness.
Low-sugar: Reduce sugar or use honey or maple syrup for a natural sweetener option.
Citrus blend: Use orange juice and zest instead of lemon for a different citrus profile.
Storage/Reheating
Store blueberry butter in airtight glass jars or containers in the refrigerator for up to 3 weeks. For long-term storage, freeze in small portions for up to 6 months. Reheat gently on the stovetop or in the microwave if using from the fridge or after thawing.
FAQs
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work perfectly and don’t need to be thawed beforehand.
Is blueberry butter the same as blueberry jam?
No, blueberry butter is smoother, less sweet, and more concentrated in flavor than traditional jam.
Do I need pectin to make blueberry butter?
No pectin is required—slow cooking naturally thickens the butter.
How do I know when it’s done?
It should be thick enough to hold its shape on a spoon and spread easily, without running.
Can I can blueberry butter for shelf-stable storage?
Yes, if you follow proper water-bath canning procedures. Otherwise, store in the fridge or freezer.
Can I make this on the stovetop instead of a slow cooker?
Absolutely. Simmer on low, stirring occasionally, until thickened—usually about 1.5 to 2 hours.
How do I prevent it from burning?
Cook on low heat and stir regularly, especially toward the end when the mixture thickens.
Can I reduce the sugar?
Yes, though it may slightly affect the thickness and shelf life. Start with less and taste as you go.
What can I use blueberry butter on?
Toast, biscuits, pancakes, yogurt, oatmeal, ice cream, waffles, or even as a glaze for meats.
Can I blend it completely smooth?
Yes, use an immersion blender or regular blender for a velvety, lump-free texture.
Conclusion
Blueberry butter is a sweet, smooth, and intensely flavorful fruit spread that’s incredibly easy to make at home. With just a handful of ingredients and a little patience, you can create a versatile topping that elevates everything from breakfast to dessert. Give it a try—you’ll be amazed at how much flavor a simple jar can hold.
Blueberry butter is a smooth, velvety fruit spread made by slow-cooking fresh or frozen blueberries with sugar, lemon, and spices. It’s perfect for toast, pancakes, yogurt, or as a flavorful topping or mix-in.
Author:Catherine
Prep Time:5 minutes
Cook Time:6–8 hours (slow cooker) or 1.5–2 hours (stovetop)
Total Time:Varies by method
Yield:About 2 to 2.5 cups
Category:Spread
Method:Slow Cooking or Stovetop
Cuisine:American
Diet:Vegan
Ingredients
6 cups fresh or frozen blueberries
1 cup granulated sugar (adjust to taste)
2 tbsp lemon juice
1 tsp ground cinnamon
1 tsp lemon zest (optional)
Pinch of salt
Optional: 1 tsp vanilla extract or pinch of nutmeg
Instructions
Place blueberries in a slow cooker or large saucepan. No need to thaw if using frozen berries.
Add sugar, lemon juice, cinnamon, and a pinch of salt. Stir to combine.
Cook on low for 6–8 hours in a slow cooker, or simmer on stovetop for 1 hour, stirring occasionally.
Blend the mixture using an immersion blender or transfer to a blender until smooth.
Return to heat and cook uncovered for an additional 30–60 minutes, stirring occasionally, until thick and spreadable.
Stir in lemon zest or vanilla extract if using, then let cool slightly.
Transfer to clean jars and store in the refrigerator or freezer.
Notes
Use frozen blueberries straight from the freezer—no need to thaw.Stir frequently toward the end of cooking to prevent burning.Adjust sweetness to your taste or use honey/maple syrup for a natural sweetener.Use a water bath canning method for shelf-stable storage, if desired.Perfect as a topping for toast, pancakes, oatmeal, or as a meat glaze.
