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This blueberry syrup recipe is bursting with a rich, sweet flavor from fresh blueberries. Made with only five ingredients, this recipe is incredibly easy to make at home. Perfect for drizzling over pancakes, drinks, and desserts!
Why Make Blueberry Simple Syrup
This easy blueberry syrup is incredibly simple to make with just pantry staples, and you’ll have a jar (or two) full of blueberry syrup that you can use for desserts, drinks, and so many more!
- Easy to make. With just a handful of ingredients and minimal effort, you can whip up a batch of homemade blueberry syrup in no time!
- Preserve fresh blueberries. It’s a great way to preserve the taste of summer blueberries all year round.
- Versatile topping. It’s the perfect to add a touch of sweetness to your dishes. Drizzle it over pancakes, waffles, ice cream, or even used in cocktails and desserts!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Blueberries. Use fresh or frozen blueberries.
- White sugar. Use granulated white sugar. You can also use honey, maple syrup, or coconut sugar as a healthier alternative.
- Lemon. Use the lemon zest to add a subtle citrus flavor that will complement the sweetness.
- Water. This will be boiled down a bit in the mix.
- Cornstarch. or arrowroot will work great.
- Cardamom or cinnamon. Add a teaspoon of cardamom or cinnamon for more flavor.
Steps To Make This Recipe
Step One. In a medium saucepan, bring water, lemon zest, juice, sugar, and blueberries to a simmer. Stir occasionally. Simmer for about 10-12 minutes.
Step Two. While the blueberries are simmering, combine 2 tablespoons water and cornstarch in a small bowl with a whisk and set aside until 10-12 minutes are up.
Step Three. Add water and starch to form a slurry and add to the blueberries and mix well to combine. Turn off the heat and let it sit for 10 minutes for a thicker syrup. Pull the lemon out if you used it for more flavor. Discard the peel.
Step Four. Store in an airtight container or jar in the refrigerator for one to two weeks. This recipe makes 2 cups of blueberry syrup. Serve over parfaits, toast, ice cream, cake, in drinks and more!
What to Serve with Blueberry Syrup
This homemade syrup is the perfect sweetener and topping for your desserts and drinks. You can drizzle over pancakes, waffles, French toast, yogurt, and oatmeal. You can serve it over parfaits, toast, ice cream, and cakes. Or use it as a flavoring for cocktails and mocktails. I love adding it to my superfood pancakes and blueberry breakfast cake.
Recipe Tips
- Strain for smooth texture. For a smooth syrup, strain the mixture through a fine mesh strainer, sieve, or cheesecloth. This will remove any solid blueberries or seeds and give you a smooth, velvety texture.
- Avoid overcooking. Avoid overcooking the syrup to prevent a burnt flavor. Remove it from the heat as soon as it reaches the desired consistency.
Make Ahead and Storage Tips
Store the syrup in an airtight container or jar in the refrigerator for one to two weeks. You can also freeze it for up to six months. Simply thaw in the refrigerator when ready to use.
Recipe FAQs
Yes, frozen blueberries can be used to make blueberry syrup. Simply thaw them before cooking, and proceed with your favorite blueberry syrup recipe
To reduce the sweetness of blueberry syrup, you can adjust the amount of sugar, honey, or maple syrup used in the recipe. You can also add a splash more of lemon juice to balance out the sweetness.
Other Delicious Blueberry recipes to try
Breakfast
Dairy Free Blueberry Muffins
Breakfast
Blueberry Cardamom Scones
Breakfast
Blueberry Oat Cookies
Blueberry Syrup
Equipment
- 1 medium saucepan
Ingredients
- 2 cups blueberries, fresh or frozen
- ½ cup sugar
- ½ cup water
- 1 tbsp cornstarch
- 2 tbsp of water to make cornstarch slurry
- 2 tsp lemon zest
- 1 lemon squeezed
Instructions
- In a medium saucepan, bring water, lemon zest, juice, sugar and blueberries to a simmer. Stir occasionally. Simmer for about 10 -12 minutes.
- While the blueberries are simmering, combine 2 tablespoons of water and cornstarch in a small bowl with a whisk and set aside until 10-12 minutes are up.
- Add the water/starch slurry and mix well to combine. Turn off the heat and let it sit for 10 minutes to thicken more. Pull the lemon out if you used it for more flavor. Discard the peel.
- Store in an airtight container or jar in the refrigerator for one to two weeks. This recipe makes 2 cups of blueberry syrup.
- Serve over parfaits, toast, ice cream, cakes and more!
Notes
- Feel free to add 1 tsp of cardamom or cinnamon for more flavor.
- Strain for smooth texture. For a smooth syrup, strain the mixture through a fine mesh strainer, sieve, or cheesecloth. This will remove any solid blueberries or seeds and give you a smooth, velvety texture.
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- Store in the refrigerator for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
