Homemade Blueberry Syrup Recipe
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This Homemade Blueberry Syrup recipe is so easy to make and is much better than store-bought versions. Not only does it taste amazing on waffles and pancakes, but it also makes a delicious dessert sauce too.
Originally published June 2018 – Updated January 2024
Easy Homemade Blueberry Syrup
If you’ve never made homemade syrup, you’re seriously missing out! I was a big fan of traditional pancake syrup until I made my own strawberry syrup. It was so good that after that, I just had to try a blueberry syrup recipe too. Now that I’ve tasted this delicious blueberry flavor on my pancakes, there’s no going back!
I was in heaven when I tried it on these cream cheese-stuffed waffles! It’s not just for pancakes and waffles. This easy recipe can also double as an ice cream topping, a sauce for cheesecake, or any other dessert that goes with blueberries. One of my favorite things about this recipe is that it’s so easy to make with three ingredients.
Looking for delicious pancake recipes? You’ll want to try these Mini Pancakes or these decadent Butterbeer Pancakes.
Why We Love This Recipe
- Simple to make: This delicious recipe is made with three simple ingredients in under 30 minutes.
- Versatile: You can enjoy the blueberry syrup on pancakes, waffles, ice cream, or even cheesecake.
- Easy to customize: Because you control the ingredients, it’s easy to adjust the texture, flavors or level of sweetness.
Syrup Ingredients
- Blueberries
- Cornstarch (mixed with water)
- Sugar
How To Make Blueberry Syrup
Step 1. Before you start cooking, mix one tablespoon of corn starch with 2 tablespoons of cold water until it dissolves. This will help thicken your syrup. Set aside.
Step 2. Combine 1 cup of fresh blueberries, 1/2 cup of sugar, and 1/2 cup of water in a medium saucepan and simmer over medium-low heat (no need to bring to a boil).
Step 3. Once the berries soften and the liquid begins to thicken, stir the corn starch into the berry mixture.
Step 4. When it reaches a syrupy consistency, remove the syrup from the heat and let it cool for about five minutes. The syrup will thicken slightly as it cools.
Tip: If you’d like a smoother syrup, pour the syrup through a fine mesh strainer to separate the syrup from the blueberry pieces. However, we prefer it with the whole berries!
Delicious Ways to Serve Blueberry Pancake Syrup
There are so many different ways to serve this easy blueberry syrup recipe! I love it over homemade french toast but it tastes amazing with desserts too! Here are some of my favorite ways to serve it:
- With buttermilk pancakes, waffles or French toast
- As a topping for yogurt or parfaits
- A filling for crepes
- Drizzled over vanilla ice cream
- Spooned over a slice of cheesecake or pound cake
- Added to your favorite lemonade recipe to make blueberry lemonade
Simple Blueberry Syrup Variations and Add-ins
- Sugar substitute: Instead of sugar, you can make the syrup with your favorite sugar-free substitute instead.
- Fresh citrus: Add a pop of citrus flavor with grated orange or lemon zest. You can also add a couple of tablespoons of fresh lemon juice to wake up the flavors of the syrup.
- Other berries: Feel free to try this recipe with different or a mix of berries like strawberries, raspberries, or blackberries.
- Fresh herbs: Fresh herbs add a nice flavor twist to the syrup. Throw in a couple of fresh mint or basil leaves right after adding the cornstarch.
- Maple syrup: Substitute half of the sugar with pure maple syrup. It gives the syrup a warm fall flavor.
- Honey: Replace the sugar with honey for a more natural sweetness.
Easy Blueberry Syrup FAQs
I’ve seen differing opinions, but I like to play it safe. I wouldn’t keep it longer than a week, but that shouldn’t be a problem because it’ll disappear long before that! Just allow the hot syrup to cool, then store in the fridge.
Yes! If you’re not going to use it all right away, you can freeze blueberry syrup for up to six months. Wait until the blueberry mixture cools to room temperature, then pour it into an airtight container or jar and freeze. This is the perfect recipe for when you’re craving blueberries out of season.
I prefer to make blueberry syrup with fresh, but you can use frozen blueberries in this recipe, if that’s what you have. You’ll just need to thaw the frozen berries and drain them well before adding them to the saucepan.
Sure! This recipe makes 8 servings but you can certainly double or even triple the ingredients if you’re feeding a crowd.
Want More Breakfast Recipes?
- Hawaiian Roll Breakfast Sliders
- Lemon Ricotta Pancakes
- Breakfast Casserole
- Mini Egg Muffins with Bacon and Potatoes
- Mediterranean Egg Bites
- Stuffed Cream Cheese Crescent Rolls with Berries
- Rainbow Donuts
Blueberry Syrup Recipe
Equipment
Ingredients
- 1 tbsp corn starch
- 2 tbsp cold water
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Before you start cooking, mix one tablespoon of corn starch with 2 tablespoons of cold water until it dissolves. This will help thicken your syrup. Set aside.1 tbsp corn starch, 2 tbsp cold water
- Combine fresh blueberries, sugar, and 1/2 cup of water in a medium saucepan and simmer over medium-low heat (no need to bring to a boil).1 cup fresh blueberries, 1/2 cup sugar, 1/2 cup water
- Once the berries soften and the liquid begins to thicken, stir the corn starch into the berry mixture.
- Cook for approximately 20 minutes total, until liquid reaches a syrupy consistency. Remove the syrup from the heat and let it cool for about five minutes. The syrup will thicken slightly as it cools.
- Pour over waffles, pancakes or even ice cream and enjoy!
Notes
Nutrition
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Can this syrup be stored and for how long?
Hi Kayla,
Great question (I just added to the post so thanks for asking). If you seal the blueberry syrup and store it in the refrigerator, it’ll be good for at least a week, maybe a couple days more. If you freeze it, you can use it up to six months later. 🙂
Can you use frozen blueberry for recipe?
Hi Cindy,
I haven’t tried it with frozen blueberries but my guess would be yes. You would probably just need to cook it a little longer to get the same consistency. I will try it soon and add it to the blog 🙂
I tried it with frozen blueberries. It still tasted delicious, but the blueberries didn’t really soften very much. They stayed pretty firm, even with me trying to slightly mash them.
Hi Stephanie, Did you thaw the blueberries first? If not, that could be why. I’m glad it still turned out delicious for you though 🙂
I just made this! Tripled the batch because I have a blueberry bush out of control this year, and was looking for new things I could make with my single bumper crop lol. Have half of this in small jars to freeze. Tastes delicious! My husband complains about fruit skins in syrups and jams, so I used my immersion blender until the syrup was super smooth. Thanks for sharing the recipe!
I’m so glad you enjoyed it (and were able to make it husband friendly LOL)! It’s one of my favorites too! Thanks so much for taking the time to share 🙂
So yummy. Fantastic way to use up blueberries. Easy to follow recipe.
Thanks so much! I’m so happy you liked it as much as we do!