Easy Blueberry Syrup Recipe (for Pancakes & French Toast)
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Make this Homemade Blueberry Syrup Recipe once, and you’ll wonder why it took so long to discover how easy it is to make fresh syrup in your own kitchen! Quickly whipping up with versatile syrup is a great way to add something special and sweet to anything from ice cream to French toast!
Sheila’s Recipe Snapshot for Blueberry Syrup
Made from fresh fruit, blueberry syrup is a nice break from the common maple syrup on your breakfast pancakes or French toast.
Ingredient Notes for Blueberry Syrup
- Granulated Sugar | Sweetens the syrup and helps balance the tartness of the blueberries. It also helps thicken the syrup as it dissolves and mixes with the cornstarch.
- Water | Serves as the base liquid for the syrup, allowing the sugar and cornstarch to dissolve and the blueberries to cook down and release their juices.
- Cornstarch | Acts as a thickening agent, helping to give the syrup its desired consistency by thickening the mixture as it heats.
- Fresh Blueberries or Frozen | Provide the primary flavor and color of the syrup. Whether fresh or frozen, they release their juices and flavor into the syrup when cooked.
- Lemon Juice and Lemon Zest | Add a bright, tangy flavor that complements the sweetness of the blueberries. The zest also enhances the overall flavor with a hint of citrus.
Variations and Substitutions
- Switch the Berries. Swap the blueberries for other fruits to make variations, like strawberry syrup or raspberry syrup.
- Thicker Syrup. Add small amounts of the cornstarch until you reach your preferred thickness.
- Blueberry Compote. With just a few minor adjustments, turn this syrup into blueberry compote. Find the easy recipe here!
How to Make Homemade Syrup with Fresh Blueberries
Fresh blueberry syrup is easy to make and absolutely delish! In just three easy steps, have a tasty sauce to spruce up sweets.
BOIL THE SYRUP BASE. First, whisk together the water, sugar, and cornstarch in a medium saucepan. Then, bring the mixture to a boil over medium-high heat.
ADD BLUEBERRY AND LEMON. Next, add the blueberries, lemon juice, and zest and cook until the blueberries begin to burst, about 5 minutes.
BLEND AND STRAIN. For a smooth syrup, blend the mixture with an immersion blender until smooth. And if you want, use a fine mesh strainer when transferring the syrup to a serving container.
More Recipe Success Tips
Storage Tips
- Store the remaining syrup or make and save it for later in an airtight container in the fridge for about one week.
- Or, freeze it in an ice cube tray to thaw the perfect serving sizes for when you’re craving something sweet and fruity.
Frequently Asked Questions
Adding more sugar helps keep microbes at bay. Aim for a sugar-to-water ratio of about 50/50 by weight. That means equal parts sugar and water. Mixing in around 15% alcohol can act as a natural preservative. The more alcohol you add, the longer your syrup will stay fresh.
The best bet is to use an airtight glass bottle or jar to store your syrup. I like using those swing-top glass bottles or just regular glass jars with screw-on lids — they keep everything sealed perfectly.
Looking for More Tasty Blueberry Recipes?
I have oodles of tasty blueberry treats, from Blueberry Cookie Bars to savory Blueberry Blue Cheese Bacon Burger. Just search “blueberry” at the top right of my site to find more yummy recipes, like Oatflour Blueberry Muffins and Pork Tenderloin on the Grill with fresh blueberry salsa.
What to Serve With Blueberry Syrup
Once you have made a batch, you will want to try it as an ice cream topper, over top of a slice of buttery pound cake, and more!
I love adding blueberry syrup to my Crunchy French Toast, especially while it’s still fresh and warm! Or, try drizzling it on Blueberry Crumb Cake, Ricotta Cheese Pancakes, and healthy Oat Flour Pancakes. Yum!
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Blueberry Syrup
Ingredients
- 1/2 cup granulated sugar
- 1 cup water
- 1 tablespoon cornstarch
- 2 cups blueberries fresh or frozen
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- In a medium saucepan whisk together the water, sugar, and cornstarch. Bring the mixture to a boil over medium-high heat.
- Add the blueberries, lemon juice, and zest and cook until the blueberries begin to burst, about 5 minutes.
- For a smooth syrup, blend with an immersion blender until smooth. If desired, use a fine mesh strainer when transferring the syrup to a serving container.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the Recipe: Homemade Fruit Syrup
What came first, fruit syrup or maple syrup?
Maple syrup actually came first. Indigenous peoples in North America were making it long before Europeans showed up. They figured out how to tap maple trees and turn the sap into syrup centuries ago.
Fruit syrups, on the other hand, came along a bit later. While they’ve got a long history, too, they weren’t as widespread or as early as maple syrup. So, maple syrup definitely has a head start!
