33+ Mouthwatering Crockpot Blueberry Recipes You Must Try

Are you a fan of blueberries?

These tiny fruits are packed with flavor and offer a wealth of health benefits.

But did you know that they can also be the star of many delicious slow-cooked dishes?

In this article, we’ve gathered over 33 mouthwatering crockpot blueberry recipes that will take your blueberry game to the next level.

Whether you’re looking for breakfast, desserts, snacks, or even savory dishes, there’s a blueberry recipe for every occasion.

These crockpot creations are perfect for busy days when you want to enjoy a homemade meal or treat with minimal effort.

The best part? The slow cooking process enhances the natural sweetness and richness of the blueberries, making each dish irresistible.

Let’s dive into these easy, hands-off recipes that are sure to become favorites in your kitchen!

33+ Mouthwatering Crockpot Blueberry Recipes You Must Try

From breakfast to dessert, these 33+ crockpot blueberry recipes will satisfy your cravings and help you make the most of fresh blueberries.

The crockpot is the perfect tool to bring out the natural flavors while allowing you to spend less time in the kitchen.

Whether you’re cooking for your family or hosting a gathering, these recipes offer something for everyone.

So, the next time you find yourself with a bunch of blueberries, reach for your crockpot and create a tasty dish that’s sure to delight.

Blueberry Cinnamon Roll Casserole

This crockpot blueberry cinnamon roll casserole is a delicious and comforting breakfast or brunch option. The combination of soft cinnamon rolls, fresh blueberries, and a rich custard base creates a decadent dish that will surely please any crowd. With minimal prep time, you can wake up to a warm, sweet treat that’s perfect for lazy mornings or special occasions.

Ingredients:

• 1 can (16.3 oz) refrigerated cinnamon rolls
• 1 cup fresh blueberries
• 3 large eggs
• 1 cup milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1/4 cup powdered sugar (for drizzling)

Instructions:

1. Spray the inside of your crockpot with non-stick spray or line it with parchment paper.
2. Cut the cinnamon rolls into quarters and layer them in the bottom of the crockpot.
3. Sprinkle the blueberries over the cinnamon rolls.
4. In a separate bowl, whisk together the eggs, milk, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt.
5. Pour the egg mixture evenly over the cinnamon rolls and blueberries, ensuring all pieces are soaked.
6. Cover and cook on low for 3-4 hours or until the casserole is set and golden brown on top.
7. Once done, remove from the crockpot and drizzle with powdered sugar before serving.

This casserole offers a perfect blend of sweet and slightly tangy blueberries mixed with the indulgent cinnamon rolls. It’s a versatile dish that works as both a breakfast and a dessert, ideal for feeding a group. The soft texture of the cinnamon rolls combined with the fresh blueberries creates a rich and comforting experience. The powdered sugar drizzle adds a touch of sweetness to complete the dish, making it an easy yet impressive recipe for any occasion.

Crockpot Blueberry Oatmeal

Crockpot blueberry oatmeal is a warm, hearty breakfast that’s both satisfying and nutritious. Packed with fiber and antioxidants from the blueberries, this dish provides a comforting way to start the day. The slow cooking process allows the flavors to meld together, creating a creamy texture that’s perfect for chilly mornings.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups milk (or almond milk for a dairy-free version)
• 1/2 cup fresh or frozen blueberries
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp chia seeds (optional for added nutrition)

Instructions:

1. Grease the crockpot with cooking spray or line it with parchment paper.
2. Add the rolled oats, milk, blueberries, brown sugar, cinnamon, vanilla extract, and salt to the crockpot. Stir to combine.
3. Cover and cook on low for 6-8 hours, or until the oats are soft and the mixture has thickened to a creamy consistency.
4. Stir in the chia seeds if using and cook for an additional 10 minutes.
5. Serve hot, topped with extra blueberries or a drizzle of honey if desired.

This blueberry oatmeal is an easy, wholesome breakfast that can be prepared the night before and enjoyed the next morning. The slow cooking process allows the oats to soak up all the flavors, creating a rich, creamy texture. The natural sweetness from the blueberries and brown sugar balances perfectly with the warmth of cinnamon. This recipe can be customized with additional toppings like nuts, seeds, or even a dollop of yogurt for extra creaminess.

Blueberry Cheesecake Dip

Blueberry cheesecake dip is an indulgent and creamy dessert that’s perfect for parties or casual gatherings. The richness of cream cheese combined with the fresh, sweet blueberries creates a dip that is both flavorful and light. Serve it with graham crackers, fruit, or cookies for a delightful treat that everyone will love.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup Greek yogurt or sour cream
• 1 cup fresh blueberries
• 1/4 cup blueberry jam or preserves
• Graham crackers, fruit, or cookies for dipping

Instructions:

1. In a crockpot, beat the cream cheese until smooth and fluffy.
2. Add the powdered sugar, vanilla extract, and Greek yogurt (or sour cream) and continue to beat until well combined.
3. Stir in the blueberry jam and fresh blueberries, reserving a small amount of blueberries for garnish.
4. Cook on low for 1-2 hours, stirring occasionally, until the dip is warm and the flavors have melded together.
5. Garnish with the reserved blueberries and serve with graham crackers, fruit slices, or cookies.

This blueberry cheesecake dip offers the richness of cheesecake without the effort of baking, making it an ideal dessert for any occasion. The creamy texture and balance of sweet and tangy flavors make it highly addictive. It’s easy to prepare, and the crockpot helps to bring all the flavors together beautifully. The combination of blueberries and cream cheese provides a luxurious dip that pairs perfectly with your favorite dippers, offering a simple yet impressive dessert option.

Crockpot Blueberry Pancake Casserole

This blueberry pancake casserole is a comforting breakfast or brunch dish that combines the fluffiness of pancakes with the sweet burst of blueberries. Made in the crockpot, it’s perfect for lazy mornings when you want a delicious, no-fuss breakfast. The result is a warm, soft casserole that will have everyone asking for seconds.

Ingredients:

• 1 box (15 oz) pancake mix (plus ingredients required on the box)
• 1 1/2 cups fresh blueberries
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• Powdered sugar for dusting

Instructions:

1. Grease the crockpot with cooking spray.
2. In a large bowl, prepare the pancake mix according to the instructions, adding the milk, eggs, melted butter, and vanilla extract. Stir in 1 cup of blueberries.
3. Pour the batter into the crockpot, spreading it evenly.
4. Sprinkle the remaining blueberries on top of the batter.
5. Cover and cook on low for 3-4 hours or until the casserole is set and golden on top.
6. Once done, dust with powdered sugar and drizzle with maple syrup before serving.

This pancake casserole is the perfect blend of soft, fluffy pancakes and juicy blueberries. The crockpot ensures that the casserole remains warm and tender throughout the day. The sweetness from the syrup and powdered sugar adds an extra layer of indulgence, making it a family favorite for any occasion.

Crockpot Blueberry Banana Bread

Blueberry banana bread made in the crockpot is a wonderfully moist and flavorful treat that combines the sweetness of ripe bananas with the tartness of fresh blueberries. This recipe is simple yet results in a deliciously rich loaf that’s perfect for breakfast, dessert, or a midday snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh blueberries
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1/4 cup butter, melted
• 1 tsp vanilla extract

Instructions:

1. Grease the crockpot insert with cooking spray.
2. In a large bowl, mix together the flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the mashed bananas, sugars, eggs, milk, melted butter, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared crockpot and spread it out evenly.
7. Cover and cook on low for 3-4 hours or until a toothpick inserted into the center comes out clean.

This blueberry banana bread is a simple yet satisfying treat. The crockpot creates a wonderfully moist loaf with the perfect balance of banana and blueberry flavors. The slow-cooked bread becomes even more flavorful as it cools, making it a fantastic snack or breakfast option for busy mornings.

Crockpot Blueberry Lemon Cake

This blueberry lemon cake is a delightful dessert that combines the zesty brightness of lemon with the sweet, tart flavor of fresh blueberries. The crockpot allows the cake to bake evenly, resulting in a moist and fluffy texture that’s perfect for any occasion. It’s a refreshing twist on traditional cake, and it’s incredibly easy to prepare.

Ingredients:

• 1 box (15.25 oz) lemon cake mix
• 1 cup fresh blueberries
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• Powdered sugar for dusting (optional)

Instructions:

1. Grease the crockpot with cooking spray or line it with parchment paper.
2. In a large bowl, combine the cake mix, water, oil, eggs, lemon zest, and lemon juice. Mix until smooth.
3. Gently fold in the blueberries.
4. Pour the batter into the crockpot and spread it out evenly.
5. Cover and cook on low for 2-3 hours, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool slightly before dusting with powdered sugar and serving.

This blueberry lemon cake is the perfect balance of tart and sweet, making it a refreshing dessert. The moist texture from the crockpot cooking method allows the flavors to really shine. It’s a simple yet elegant option for any gathering or special occasion, and the lemon adds a light, fresh flavor that pairs wonderfully with the blueberries.

Crockpot Blueberry Cobbler

This crockpot blueberry cobbler is a classic dessert with a modern twist. The tartness of the blueberries combined with a sweet, biscuit-like topping creates a comforting dessert that’s perfect for any time of year. The crockpot ensures that the cobbler stays warm and gooey, ready to be served with a scoop of vanilla ice cream.

Ingredients:

• 4 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 box (8.5 oz) biscuit mix
• 1/4 cup milk
• 1/4 cup melted butter
• 1/2 tsp ground cinnamon

Instructions:

1. Grease the crockpot with cooking spray.
2. In a bowl, toss the blueberries with sugar, lemon juice, and vanilla extract. Spread the mixture evenly at the bottom of the crockpot.
3. In a separate bowl, combine the biscuit mix, milk, melted butter, and cinnamon to form a thick batter.
4. Spoon the biscuit batter over the blueberry mixture, covering as much of the fruit as possible.
5. Cover and cook on low for 3-4 hours or until the biscuit topping is golden brown and the blueberries are bubbling.
6. Serve warm with a scoop of vanilla ice cream or whipped cream.

This blueberry cobbler is the epitome of comfort food. The soft, biscuit-like topping perfectly complements the sweet, juicy blueberries. The crockpot ensures that the cobbler remains warm and indulgent, making it an easy and delicious dessert that will satisfy any sweet tooth.

Crockpot Blueberry Yogurt Parfait

A crockpot blueberry yogurt parfait is a fun, no-bake dessert or breakfast option that layers creamy yogurt with sweet blueberries and crunchy granola. This parfait can be prepared in the crockpot with the slow cooker method helping to combine the flavors and keep everything warm and fresh.

Ingredients:

• 2 cups fresh blueberries
• 1 cup Greek yogurt
• 1/4 cup honey
• 1 tsp vanilla extract
• 2 cups granola

Instructions:

1. In a small bowl, mix the Greek yogurt, honey, and vanilla extract until well combined.
2. Layer the crockpot with a layer of yogurt mixture, followed by a layer of blueberries and a layer of granola.
3. Repeat the layers until all ingredients are used up, finishing with a top layer of blueberries.
4. Cover and cook on low for 1-2 hours, allowing the flavors to meld together.
5. Serve warm or chilled with extra granola sprinkled on top.

This parfait is a delightful balance of creamy, sweet, and crunchy textures. The slow cooker brings out the natural sweetness of the blueberries and infuses the yogurt with flavor, making it a deliciously satisfying breakfast or dessert. It’s a versatile recipe that can be enjoyed warm or chilled, and it’s a great option for a quick and easy meal prep.

Crockpot Blueberry Chia Pudding

Crockpot blueberry chia pudding is a healthy, satisfying dessert or breakfast that’s packed with protein, fiber, and antioxidants. The slow-cooked blueberries infuse the chia seeds with a natural sweetness, creating a pudding-like texture that’s rich and indulgent without being overly sweet.

Ingredients:

• 1 cup fresh blueberries
• 1 1/2 cups almond milk (or milk of choice)
• 1/4 cup chia seeds
• 1 tbsp maple syrup (optional)
• 1 tsp vanilla extract

Instructions:

1. Add the blueberries, almond milk, chia seeds, maple syrup (if using), and vanilla extract to the crockpot.
2. Stir to combine and cook on low for 3-4 hours, stirring occasionally.
3. Once the pudding has thickened and the blueberries have softened, remove from the crockpot and let cool for a few minutes.
4. Serve chilled, topped with additional blueberries, nuts, or granola.

This blueberry chia pudding is a nutritious and satisfying option that’s perfect for a healthy breakfast or a light dessert. The natural sweetness from the blueberries and the richness of the chia seeds make for a delightful, texture-filled pudding. The slow cooker allows the flavors to meld together, creating a dish that’s easy to make and perfect for meal prepping.

Crockpot Blueberry Applesauce

This crockpot blueberry applesauce is a simple yet flavorful twist on traditional applesauce, combining the sweetness of apples with the tartness of fresh blueberries. The slow cooking process allows the fruits to break down into a smooth, chunky sauce that’s perfect as a snack, a side dish, or even a topping for yogurt and oatmeal.

Ingredients:

• 4 cups peeled and chopped apples (any variety)
• 1 1/2 cups fresh blueberries
• 1/4 cup water
• 1/4 cup honey or maple syrup (optional for extra sweetness)
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice

Instructions:

1. Place the apples, blueberries, water, honey (if using), cinnamon, and lemon juice in the crockpot.
2. Stir to combine and cover the crockpot.
3. Cook on low for 4-6 hours, stirring occasionally, until the apples are soft and the mixture has thickened.
4. Use a potato masher or immersion blender to reach your desired consistency (smooth or chunky).
5. Let the applesauce cool before serving or storing in an airtight container.

This blueberry applesauce offers a unique twist on the classic recipe by blending the sweetness of apples with the burst of blueberries. The crockpot ensures the ingredients cook slowly, allowing the flavors to develop and the texture to become smooth and velvety. It’s a healthy and versatile treat that can be enjoyed on its own, as a topping for desserts, or as a side dish.

Crockpot Blueberry Crisp

Blueberry crisp is a delicious dessert that’s easy to prepare in the crockpot. This version uses fresh blueberries as the base, topped with a crispy, oat-filled topping that bakes to golden perfection. The slow cooker does all the work, making this an effortless and delicious dessert to serve after dinner.

Ingredients:

• 4 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup cold butter, cut into small cubes

Instructions:

1. Grease the crockpot insert with cooking spray or butter.
2. In a bowl, combine the blueberries, granulated sugar, lemon juice, and cornstarch. Stir to combine and pour into the crockpot.
3. In another bowl, mix the oats, brown sugar, flour, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the blueberries.
5. Cover and cook on low for 3-4 hours, or until the topping is golden brown and the blueberries are bubbly.
6. Serve warm with a scoop of vanilla ice cream or whipped cream.

This blueberry crisp is a comforting dessert that’s perfect for any occasion. The combination of juicy, sweet blueberries and the crispy, buttery topping is irresistibly good. The slow cooker ensures everything cooks evenly, making this a great recipe for an easy, hands-off dessert.

Crockpot Blueberry Cream Cheese Danish

This crockpot blueberry cream cheese danish is a decadent breakfast or dessert option that combines a rich, creamy cheese filling with sweet blueberries and a flaky crescent roll crust. The crockpot turns this into an effortless dish that feels like you spent hours in the kitchen, but it’s ready in just a few hours.

Ingredients:

• 2 cans (8 oz each) refrigerated crescent rolls
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries
• 2 tbsp lemon zest
• 1 tbsp lemon juice

Instructions:

1. Grease the crockpot with cooking spray.
2. Unroll one can of crescent rolls and line the bottom of the crockpot with the dough, pressing the seams together.
3. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Spread the cream cheese mixture evenly over the crescent roll dough in the crockpot.
4. Sprinkle the blueberries, lemon zest, and lemon juice over the cream cheese layer.
5. Unroll the second can of crescent rolls and place it on top of the blueberry mixture, sealing the edges.
6. Cover and cook on low for 2-3 hours or until the top is golden and the cheese filling is set.
7. Serve warm, dusted with powdered sugar.

This blueberry cream cheese danish is a delightful combination of sweet, tart blueberries and rich, creamy cheese, all nestled between flaky crescent rolls. The crockpot provides the perfect method for evenly cooking the danish, resulting in a dessert that’s both easy and impressive. It’s an ideal choice for breakfast, brunch, or a sweet treat anytime.

Crockpot Blueberry Smoothie Bowl

A crockpot blueberry smoothie bowl is an innovative and fun way to enjoy a healthy breakfast or snack. While it may sound unusual, the slow cooking method helps bring out the flavors of the blueberries, creating a thick, creamy base for your smoothie bowl. Top it with granola, fresh fruit, or nuts for extra texture and flavor.

Ingredients:

• 3 cups fresh blueberries
• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup Greek yogurt
• 1 tbsp chia seeds
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Fresh fruit, granola, and nuts for topping

Instructions:

1. Add the blueberries, almond milk, Greek yogurt, chia seeds, honey, and vanilla extract to the crockpot.
2. Cover and cook on low for 2-3 hours, or until the blueberries are soft and the mixture has thickened.
3. Once the mixture is done, blend it using an immersion blender or transfer to a regular blender for a smooth consistency.
4. Pour the blueberry smoothie base into bowls and top with granola, fresh fruit, or nuts.

This blueberry smoothie bowl is both creamy and refreshing, with the slow cooker bringing out the natural sweetness of the blueberries. The chia seeds add a nice texture and boost of nutrients, while the toppings bring a variety of flavors and crunch. It’s a healthy, customizable breakfast that’s easy to prepare and can be enjoyed at any time of the day.

Crockpot Blueberry Muffin Cake

Crockpot blueberry muffin cake is a simple yet scrumptious dessert that combines the flavor of a freshly baked muffin with the moistness of a cake. The slow cooker ensures that every bite is tender and flavorful, with the burst of juicy blueberries adding a delicious contrast to the soft, slightly sweet cake.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tbsp lemon zest

Instructions:

1. Grease the crockpot insert with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, combine the milk, melted butter, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the blueberries and lemon zest.
6. Pour the batter into the crockpot and smooth it out.
7. Cover and cook on low for 2-3 hours, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Serve warm with a drizzle of icing or whipped cream.

This blueberry muffin cake offers a delightful combination of flavors and textures, with a moist, cake-like base and juicy blueberries throughout. The slow cooker ensures it cooks evenly, making it a perfect dessert or snack. The addition of lemon zest adds a refreshing, citrusy touch that enhances the natural sweetness of the blueberries, making this cake a crowd-pleasing treat.

Crockpot Blueberry Sorbet

Crockpot blueberry sorbet is a refreshing and healthy frozen treat that’s perfect for hot days. While it takes a little time to freeze, the crockpot helps cook down the blueberries, creating a rich, flavorful base for your sorbet. The result is a light and fruity dessert that’s both sweet and tart.

Ingredients:

• 4 cups fresh blueberries
• 1/2 cup water
• 1/4 cup honey or maple syrup
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. Add the blueberries, water, honey, lemon juice, and salt to the crockpot.
2. Stir to combine and cover the crockpot.
3. Cook on low for 3-4 hours, or until the blueberries have softened and the mixture has thickened.
4. Use an immersion blender to puree the mixture or transfer to a regular blender.
5. Pour the mixture into a shallow pan and freeze for 4-6 hours, stirring occasionally to break up the ice crystals.
6. Once the sorbet has reached a smooth, icy consistency, scoop and serve.

This blueberry sorbet is a simple yet delightful way to enjoy the flavors of fresh blueberries in a cool, frozen treat. The slow cooking helps develop the flavors, and the honey provides just the right amount of sweetness. It’s a perfect, healthier alternative to traditional ice cream and can be enjoyed by all.

Crockpot Blueberry Pie

A crockpot blueberry pie is a warm, comforting dessert that’s perfect for any occasion. The slow cooker allows the blueberries to break down and form a rich, sweet filling, while a buttery crust bakes on top, creating a pie that’s both easy to make and deliciously indulgent.

Ingredients:

• 4 cups fresh blueberries
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 package (14 oz) refrigerated pie crusts
• 1 tbsp butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions:

1. Grease the crockpot insert with cooking spray.
2. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss to coat the blueberries evenly.
3. Roll out one pie crust and line the bottom of the crockpot with it.
4. Pour the blueberry mixture into the pie crust, and then dot the filling with small pieces of butter.
5. Roll out the second pie crust and place it over the blueberry filling. Crimp the edges and cut a few slits in the top to allow steam to escape.
6. Brush the top crust with the beaten egg for a golden finish.
7. Cover and cook on low for 3-4 hours or until the crust is golden and the filling is bubbling.
8. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

This blueberry pie is a rich, indulgent dessert with a buttery, flaky crust and a sweet, juicy filling. The crockpot method ensures that the blueberries cook down to perfection, while the crust bakes to golden brown. It’s a simple way to enjoy a homemade pie without turning on the oven, and the result is nothing short of delicious.

Crockpot Blueberry Coffee Cake

A crockpot blueberry coffee cake is a perfect balance of moist cake and fresh, juicy blueberries. Ideal for breakfast, brunch, or even a snack, this cake is made effortlessly in the crockpot and offers a sweet, cinnamon-spiced flavor that’s perfect for pairing with your morning coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup brown sugar (for topping)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Grease the crockpot with cooking spray.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the butter, eggs, sour cream, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the crockpot and smooth it out evenly.
7. In a small bowl, mix together the brown sugar and nuts (if using), and sprinkle it over the batter.
8. Cover and cook on low for 2-3 hours or until a toothpick inserted into the center comes out clean.
9. Serve warm, optionally dusted with powdered sugar.

This blueberry coffee cake is moist and packed with flavor. The juicy blueberries melt into the cake, while the cinnamon topping adds a crunchy, sweet finish. Cooking it in the crockpot allows the flavors to meld together perfectly, resulting in a cake that’s ideal for breakfast or dessert.

Crockpot Blueberry Jam

Crockpot blueberry jam is an easy and convenient way to make your own homemade fruit preserves. The crockpot slowly simmers the blueberries with sugar and pectin, creating a thick, flavorful jam that’s perfect for spreading on toast, pancakes, or even dolloping onto yogurt.

Ingredients:

• 4 cups fresh blueberries
• 2 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Place the blueberries, sugar, and lemon juice in the crockpot and stir to combine.
2. Sprinkle the pectin over the blueberry mixture and stir again.
3. Cover and cook on low for 4-6 hours, stirring every 30 minutes, until the mixture has thickened and the blueberries have broken down.
4. For a smoother consistency, use an immersion blender to puree the jam.
5. Once the jam has reached your desired thickness, spoon it into sterilized jars while it’s still hot.
6. Seal the jars and allow them to cool. Once cooled, refrigerate and enjoy.

This blueberry jam is a simple, homemade way to preserve the flavors of fresh blueberries. The crockpot does all the hard work, cooking down the berries into a thick, sweet spread. The addition of lemon juice enhances the natural flavor of the blueberries, while the cinnamon adds a warm, subtle spice. It’s a great way to enjoy blueberries all year round.

Crockpot Blueberry Lemon Cheesecake

A crockpot blueberry lemon cheesecake is a creamy, tangy dessert that combines the richness of cheesecake with the refreshing flavors of blueberries and lemon. Made with minimal effort in the crockpot, this cheesecake is sure to impress and is perfect for gatherings or special occasions.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1 cup fresh blueberries
• 1/4 cup powdered sugar (optional for topping)

Instructions:

1. Grease the crockpot with cooking spray.
2. In a small bowl, mix the graham cracker crumbs with melted butter. Press this mixture into the bottom of the crockpot to form a crust.
3. In a large bowl, beat the cream cheese and sugar until smooth.
4. Add the eggs, vanilla extract, lemon juice, and lemon zest, beating until fully combined.
5. Pour the cream cheese mixture over the graham cracker crust in the crockpot.
6. Cover and cook on low for 2-3 hours, or until the cheesecake is set and slightly firm to the touch.
7. Let the cheesecake cool before adding the blueberries on top. If desired, dust with powdered sugar before serving.

This blueberry lemon cheesecake is a tangy yet creamy dessert that’s perfectly balanced by the tart blueberries. The crockpot method ensures that the cheesecake cooks evenly, making it an easy and impressive treat for any occasion. The graham cracker crust adds the perfect crunch to contrast the smooth filling, making each bite irresistible.

Crockpot Blueberry Granola Bars

Crockpot blueberry granola bars are a healthy, portable snack that’s perfect for busy days. Packed with oats, honey, and fresh blueberries, these granola bars are easy to prepare and can be customized with your favorite add-ins like nuts or seeds. The crockpot provides a hands-off method for making these delicious bars without heating up the kitchen.

Ingredients:

• 2 cups rolled oats
• 1/2 cup fresh blueberries
• 1/4 cup honey
• 1/4 cup almond butter (or peanut butter)
• 1/4 cup ground flaxseed
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chopped nuts (optional)

Instructions:

1. Grease the crockpot with cooking spray.
2. In a large bowl, combine the oats, blueberries, honey, almond butter, flaxseed, vanilla extract, and salt. Stir until well mixed.
3. Pour the mixture into the crockpot and press it down to form an even layer.
4. Cover and cook on low for 2-3 hours, or until the granola bars are firm and set.
5. Once cooked, let the granola bars cool before cutting them into squares. Store in an airtight container.

These blueberry granola bars are a great on-the-go snack that’s both nutritious and delicious. The slow cooker helps bind the ingredients together without the need for baking, resulting in bars that are chewy, sweet, and packed with fiber. Perfect for a quick breakfast or an afternoon snack.

Crockpot Blueberry Cinnamon Roll Casserole

Crockpot blueberry cinnamon roll casserole is a perfect breakfast for lazy mornings or a special brunch. Combining the sweetness of blueberries with the gooey goodness of cinnamon rolls, this casserole is easy to prepare and is sure to be a hit with everyone.

Ingredients:

• 2 cans (8 oz each) refrigerated cinnamon rolls
• 1 1/2 cups fresh blueberries
• 1/2 cup heavy cream
• 2 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions:

1. Grease the crockpot with cooking spray.
2. Cut the cinnamon rolls into quarters and place them in the bottom of the crockpot.
3. Sprinkle the blueberries evenly over the cinnamon rolls.
4. In a bowl, whisk together the heavy cream, eggs, maple syrup, and vanilla extract. Pour the mixture over the cinnamon rolls and blueberries.
5. Sprinkle cinnamon on top.
6. Cover and cook on low for 2-3 hours, or until the casserole is set and golden on top.
7. Serve warm, drizzled with icing from the cinnamon rolls or additional maple syrup.

This blueberry cinnamon roll casserole is the ultimate comfort food. The cinnamon rolls become soft and sweet, while the blueberries burst with flavor, creating a perfect combination of textures and tastes. The crockpot makes it easy to prepare and ensures that the casserole remains warm and indulgent throughout the morning.

Note: More recipes are coming soon!