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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.

Blueberry syrup
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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 make the flavor pop. It’s so easy and it takes any stack of pancakes or bowl of ice cream to the next level.

Ingredients in blueberry syrup

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
Blueberry syrup recipe

Can you use frozen berries?

Frozen blueberries are perfect for blueberry syrup. Frozen berries are no ideal in baked recipes like muffins and scones because they tend to bleed, which can turn the batter a shade of purple! However, they’re great in cooked recipes like syrups, sauces, crisps and crumbles because they’re cooked down. Either work beautifully here!

How to make blueberry syrup (basic steps)

This blueberry syrup recipe is sweet with chunks of tender fruit, and it’s simple to whip up with an approximately 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.
Whole Wheat Pancakes

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:

What other ways would you serve it? Let us know in the comments below!

More blueberry recipes

Blueberries are one of our favorite fruits to cook and bake with! Here are a few more of our favorite blueberry recipes to try:

This blueberry syrup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Blueberry syrup

Blueberry Syrup

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 ½ cups 1x


This blueberry syrup recipe is sweet and simple: perfect for using fresh or frozen blueberries! Serve over pancakes, ice cream, and more.


  • 2 cups blueberries, fresh or frozen
  • ½ cup granulated sugar
  • ½ cup plus 1 tablespoon water, divided
  • ½ tablespoon cornstarch
  • 1 tablespoon lemon juice


  1. 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.
  2. 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.
  3. 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).
  • Category: Essentials
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Azita Anavian says:

    Can I use rice flour instead of corn starch? ( I am allergic to corn products)

    1. Alex Overhiser says:

      I don’t have experience with this, but probably!

  2. NORMAN says:

    I don’t have nor do I use granulated sugar.
    What substitutes can I use?
    What about coconut or maple sugar?

    1. Alex Overhiser says:

      Maple should work.

  3. Sam M says:

    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!

  4. Sonja Overhiser says:

    Let us know if you have any questions!