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This blueberry syrup recipe is sweet and simple; perfect for using fresh or frozen blueberries! Serve over pancakes, ice cream, and more.
Got blueberries? Here’s a great way to use them: a homemade blueberry syrup recipe! This simple method results in a thick, glossy syrup that tastes like pure, tangy berries.
Cook down fresh or frozen blueberries with sugar until they burst, then mix with a little lemon juice to brighten the flavor. It’s so easy, and it takes any stack of pancakes or bowl of ice cream to the next level.
5 Star Reader Review
⭐⭐⭐⭐⭐ “This syrup is super easy to make, and it was so delicious! We made some of this for our waffles on the weekend, and it tasted heavenly!” – Sam M.
Ingredients You’ll Need
The concept of homemade blueberry syrup is simple: cook down the berries with sugar on the stovetop until they burst and become a thick, bright purple drizzle. It’s similar to a blueberry sauce or blueberry compote, but the texture is slightly thinner with chunks of fruit. This syrup is perfect for use with pancakes, waffles, French toast, oatmeal, and more!
Here’s what you’ll need:
- Blueberries
- Granulated sugar
- Water
- Cornstarch
- Lemon juice
Can You Use Frozen Berries?
Frozen blueberries are perfect for blueberry syrup. Frozen berries are not ideal in baked recipes like Blueberry Muffins and Blueberry Scones because they tend to bleed, which can turn the batter a shade of purple! However, they’re great in cooked recipes like Blueberry Sauce, Blueberry Crisps, and Blueberry Crumble because they’re cooked down. Either works beautifully here!
How to Make Blueberry Syrup
This blueberry syrup recipe is sweet with tender chunks of fruit, and it’s simple to whip up with an approximate 10-minute cook time. Simply simmer blueberries with sugar until they break down, then add a bit of cornstarch to help make that glossy sheen. Here’s what you’ll do:
- Heat blueberries, sugar, and water over medium heat in a saucepan.
- Cook about 10 minutes, until the blueberries break down and form a sauce. The berries contain natural pectin, which thickens the sauce as they cook down!
- Add cornstarch and simmer another 1 minute, stirring constantly. Make a cornstarch slurry, then pour it into the sauce. It will immediately start to thicken and become glossy.
- Add lemon juice and remove from heat. The acidic lemon juice adds just the right pop to the flavor.
Ways to Use It
There are so many ways to use blueberry syrup; it’s extremely versatile for use with both breakfasts and desserts! Here are some ideas:
- Pancakes like Easy Pancakes, Classic Blueberry Pancakes, or Lemon Ricotta Pancakes
- Waffles like Perfect Waffles or Blueberry Waffles
- French toast like Best French Toast or French Toast Casserole
- Oatmeal like Classic Oatmeal or Blueberry Baked Oatmeal
- Yogurt like a Yogurt Parfait
- Ice cream like over vanilla ice cream or swirled into Cheesecake Ice cream
What other ways would you serve it? Let me know in the comments below!
Storage Info
Serve immediately or refrigerate until serving. This blueberry syrup stores for up to 1 week in the refrigerator.
Dietary Notes
This recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Blueberry Syrup
This blueberry syrup recipe is sweet and simple; perfect for using fresh or frozen blueberries! Serve over pancakes, ice cream, and more.
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 ½ cups 1x
- Category: Essentials
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups blueberries, fresh or frozen
- ½ cup granulated sugar
- ½ cup plus 1 tablespoon water, divided
- ½ tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Place the blueberries, sugar, and water in a saucepan and heat over medium heat. Bring to a boil, then cook at a low boil, stirring occasionally, for about 10 minutes until the blueberries break down, mashing them with a wooden spoon or potato masher towards the end of the cook time.
- Place the cornstarch in a small bowl and mix with 1 tablespoon water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened.
- Remove from the heat and stir in the lemon juice. Taste and adjust sugar as desired. Let the sauce cool to warm; it will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).
Can I use rice flour instead of corn starch? ( I am allergic to corn products)
I don’t have experience with this, but probably!
I don’t have nor do I use granulated sugar.
What substitutes can I use?
What about coconut or maple sugar?
Maple should work.
This syrup is super easy to make and it was so delicious! We made some of this for our waffles on the weekend and it tasted heavenly!
Let us know if you have any questions!