This blueberry syrup recipe is so good, you’ll never want store bought syrup again. It not only tastes amazing on waffles and pancakes but it makes a delicious dessert sauce too. The best part? It’s super easy to make and takes just three ingredients!
I’ve been dying make a blueberry syrup recipe for awhile now. I started with strawberry syrup and couldn’t believe how easy it was! Since then, I’d been planning to make homemade blueberry syrup for our waffles but it kept getting pushed to the bottom of my to-do list.
Now I’ve finally got around to making it and WOW, I’m really glad I did. I took one taste of this and immediately texted my hubby that I’d just made the best syrup recipe EVER. I’m not kidding, this stuff is really good, especially when you make these awesome waffles with cream cheese!
Blueberry Syrup Recipe
Start with a cup of fresh blueberries. I know it’s hard not to eat them all straight from the bowl but to contain yourself…you need them for the recipe!
Before you start cooking, mix a tablespoon of corn starch with water until it dissolves. This will help thicken your syrup. Set aside.
Combine blueberries, sugar and water in a saucepan and simmer over medium-low heat.
Once berries soften and liquid begins to thicken, stir the corn starch into the berry mixture.
When it reaches a syrupy consistency, remove from heat and let cool for about five minutes. The blueberry syrup will thicken slightly as it cools.
This blueberry syrup recipe is so delish that you’re going to want to put it on EVERYTHING!
I used it to make these totally mouthwatering waffles but but it can also double as a blueberry sauce for ice cream, cheesecake or any other dessert that goes well with blueberries.
Now that you know how to make blueberry syrup at home, the syrup at the pancake restaurants will never taste the same. This totally blows theirs away!
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- 1 cup Fresh blueberries
- 1/2 cup Water
- 1/2 cup Sugar
- 1 tbsp Corn starch
- Mix corn starch with just enough water for it to dissolve (approx 2 tbsp). Set aside.
- Combine blueberries, water and sugar in a saucepan and cook over low heat, stirring regularly.
- Once berries have softened and liquid starts to thicken, stir in corn starch.
- Cook for approximately 20 minutes total, until liquid reaches a syrupy consistency. Syrup will thicken slightly as it cools.
- Pour over waffles, pancakes or even ice cream and enjoy!
Amount Per Serving: Calories: 62Sodium: 1mgCarbohydrates: 16gSugar: 14g
Frequently Asked Questions:
How long does homemade blueberry syrup last?
If you’re storing blueberry syrup in the refrigerator, seal it well and it will keep at least a week. I’ve seen others say that it keeps much longer but I like to play it safe. Once your family gets a taste, it probably won’t even last that long though!
Can you freeze blueberry syrup?
Yes! You can freeze blueberry syrup for up to six months. Wait until it cools to room temperature, then pour it in an air tight containers and freeze. This is perfect for when blueberries are out of season and you just can’t wait.
What can I do with blueberry syrup?
This blueberry syrup recipe is perfect for waffles, french toast and pancakes but there are so many more ways to use it. It makes a mouthwatering dessert sauce for cheesecake or ice cream. It’s also delicious for stuffing crepes or even adding to your morning yogurt.
Have you made your own homemade blueberry syrup for breakfast? What would you top with this deliciously sweet syrup?
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