Start by gathering your slow cooker and all the ingredients for your Slow Cooker Blueberry Butter. In the slow cooker, add the fresh blueberries, light brown sugar, honey, lemon zest and juice, cinnamon, and nutmeg. Stir the mixture thoroughly to ensure all ingredients are evenly combined.

Cover the slow cooker with its lid and set it to cook on high for 1 hour. During this time, the mixture will bubble gently, and your kitchen will fill with the sweet aroma of blueberries and spices.

After an hour of cooking, remove the lid and use an immersion blender to blend the mixture until it’s smooth and creamy.

To thicken the Slow Cooker Blueberry Butter, prop the lid of the slow cooker open with a wooden spoon, allowing moisture to escape. Switch the heat to low and let it cook for an additional 4 to 5 hours.

Once your blueberry butter has reached the desired thickness, remove the slow cooker from the heat. Spoon the warm blueberry butter into clean glass jars while it’s still hot.

Let the jars cool to room temperature before placing them in the refrigerator. Your Slow Cooker Blueberry Butter can be stored for up to 2 months.