1. Place all ingredients into your slow cooker and give them a good stir to combine.
2. Set the slow cooker to low and cook for 4-5 hours, stirring occasionally, until the blueberries have broken down and the mixture has thickened.
3. Once the mixture has thickened to your liking, use an immersion blender to puree it until smooth, or transfer it to a regular blender in batches if you prefer.
4. Let it cool slightly before transferring to clean, airtight jars.
5. Store in the refrigerator for up to two weeks or freeze for longer storage.
Variations & Tips
Feel free to get creative with your blueberry butter! You can add a touch of spice by including a pinch of nutmeg or allspice. If you prefer a sweeter butter, increase the sugar to 1 1/2 cups. For a tangy twist, try adding the zest of one lemon along with the juice. If you’re watching your sugar intake, you can swap the granulated sugar for a sweetener of your choice like honey or maple syrup—just keep in mind it might slightly change the texture. Happy experimenting!
