With blueberry season upon us I was super excited when after a long day I came home on my anniversary to a flat of fresh blueberries that our friends Jackie and Adam had picked up for us from a local blueberry farm, Hayton Farms.
The bummer was that my husband, who is the blueberry eater in the family, was going to be on a business trip for the next week and would miss all this wonderful blueberry deliciousness. Ok, except for the pint I used to make a yummy smoothie bowl. Check out my IG post for that recipe!
I didn’t want to freeze the berries because we can buy frozen blueberries any time, right? I thought about making blueberry jam, blueberry coulis or even a blueberry compote. All of which he could enjoy when he returned. Instead I scoured Pinterest for a recipe that was a little different, something I had never done before. I came across a recipe for blueberry butter, similar to the apple butter and pumpkin butter that you see in the Fall. I know my husband likes apple butter a lot so I thought, why not?
Even better in this recipe was made in the crockpot. I thought to myself, “well that’s fun and different and something I can do with my schedule the next couple of days.” I always love dump and go crockpot recipes!
This recipe isn’t anything like that. You’re really using the crockpot as an easy way to slow-cook the blueberries, over time, at a defined temperature. Yes, you add everything to the crockpot. Yes, you cook it on low. No, you don’t leave it unattended for long periods of time.
Was it worth the extra work I hadn’t anticipated? When end result was absolutely divine, heck yeah!
Imagine taking blueberries and kicking their flavor potential up by 100°. It’s like concentrated yummy blueberry-ness. Once cooled, the blueberry butter is perfect for spreading over toast, as a filler on a crepe, inside homemade pop-tarts, but I loved it smeared on a flakey lemon poppyseed scone.
However you choose to enjoy your blueberry butter, know that I am right there with you wishing I had three more flats of blueberries so that I could make more!
- 5 pints fresh blueberries rinsed and air dried
- 1 lemon juice and zest
- 1½ cups light brown sugar (or coconut sugar)
- 2 tbsp honey
- 1 tsp cinnamon
- ½ tsp vanilla
- Please note that cooking time can be up to 8 hours depending on if you are using fresh or frozen berries as well as how hot your crockpot runs. Allow ample time – it is worth it!
- Place blueberries in crockpot and cook on HIGH for 1 hour.
- Stir blueberries and then cook on LOW for 1 hour.
- If you wish a smoother blueberry butter, puree blueberries before continuing to next step with an immersion blender or remove, puree in a blender and return to the crockpot.
- Cook on LOW for an additional 4 hours, keeping the crockpot propped open with a wooden spoon to allow the steam to vent. Stir your puree every hour to check consistency.
- Once your blueberry puree has cooked down, add remaining ingredients. Replace the lid, again propped open and cook for an additional hour. If you still do not have the thickness you wish, increase temperature to HIGH and continue to cook and check every 30-45 minutes until you have the consistency you wish. Remember it will thicken slightly more upon cooling.
- Remove and place in airtight containers. Blueberry butter, if not consumed in a flash, will keep in the refridgerator for 7-10 days. Freeze up to 6 months.
Want more fresh fruit treats? I’d love to hear more of what you’d like to see! Or are you like me, ready for FALL FLAVORS!! Send me a DM or drop me an email. Don’t forget to follow me on IG and Facebook. Please tell me you’ve made sure to subscribe, because you don’t want to miss a thing from PeppyFitFoodie!