Blueberry Syrup

5 from 1 vote

This homemade blueberry syrup is perfect for topping pancakes, desserts, and more! Easy to make with fresh blueberries, sugar, and lemon!

Prep Time10

Cook Time20

Total Time30

Course: Sauces & Dressings

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

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!

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.
Avoid overcooking. Avoid overcooking the syrup to prevent a burnt flavor. Remove it from the heat as soon as it reaches the desired consistency.
Store in the refrigerator for up to 2 weeks.