Description
This homemade blueberry syrup is a sweet and tangy topping perfect for pancakes, waffles, yogurt, or desserts. Made with fresh or frozen blueberries, sugar, and lemon juice, it’s simmered to develop rich flavor and can be thickened with cornstarch if desired. Easy to make on the stovetop with simple pantry ingredients, this versatile syrup brightens any dish with its vibrant color and fresh fruit taste.
Ingredients
Scale
Blueberry Syrup Ingredients
- 2 cups blueberries (fresh or frozen)
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (to mix with cornstarch)
Instructions
- Combine Ingredients: In a medium saucepan, add 2 cups of blueberries, 1 cup granulated sugar, and 1/2 cup water. Stir the mixture gently to combine the ingredients evenly before heating.
- Bring to Boil: Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to help the sugar dissolve completely into the liquid.
- Simmer and Mash: Reduce the heat to low and let the syrup simmer for 10 to 15 minutes. As it cooks, gently mash the blueberries with the back of a spoon or a potato masher to release their juice and enhance the syrup’s flavor.
- Strain the Syrup (Optional): For a smoother syrup, strain the mixture through a fine mesh sieve to remove the blueberry solids, resulting in a clear but flavorful syrup.
- Thicken with Cornstarch (Optional): If you prefer a thicker syrup, return the strained syrup to low heat and stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook and stir continuously until the syrup thickens to your desired consistency.
- Cool and Store: Remove the saucepan from heat. Allow the syrup to cool completely before transferring it to a sealed jar. Store the blueberry syrup in the refrigerator, where it will keep for up to two weeks.
Notes
- The cornstarch thickening step is optional; if omitted, the syrup will be thinner but still flavorful.
- You can use fresh or frozen blueberries—both work equally well for this syrup.
- Lemon juice adds brightness and helps balance the sweetness in the syrup.
- Store syrup in a sterilized jar or bottle for best preservation.
- The syrup is great served warm or cold over pancakes, ice cream, yogurt, or desserts.
- Adjust sugar quantity based on your sweetness preference or substitute with honey or maple syrup for variation.
