Enjoy this nutrient-rich and tasty blueberry butter on your toast, or by itself!
- Prep time 15 minutes
- Total time 3 hours & 45 minutes
- Portion size 2 servings
In blender, purée blueberries. Pour blueberry purée into slow cooker. Add brown sugar, cinnamon and lemon zest and juice; mix well. Place lid on angle to partially cover and cook on low for 1 1/2 hours.
Remove lid from slow cooker. Continue cooking (with lid off) on high for 1 to 2 hours, stirring occasionally, until mixture thickens. Remove pot from slow cooker and let cool slightly.
Using immersion blender, purée mixture until very smooth. Pour blueberry butter into glass jars and let cool completely. Cover jars and refrigerate. (Make-ahead: Can be refrigerated for up to 1 month or frozen for up to 6 months.)
Test Kitchen Tip
To ensure a nice consistency of blueberry butter, let the steam escape from the slow cooker during cooking: first, simply place the lid slightly at an angle, then finish cooking completely uncovered. How long it takes can vary depending on the water content of the blueberries. Blueberry butter will thicken when refrigerated.
Nutritional facts per serving (2 tbsp)
- Iron 0.2mg
- Fibre 1g
- Sodium 3mg
- Sugars 14g
- Protein 0g
- Calories 65
- Total fat 0g
- Cholesterol 0mg
- Saturated fat 0g
- Total carbohydrate 16g