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!
If you’ve never made homemade syrup, you are seriously missing out! I made strawberry syrup awhile back and it was so good, I couldn’t wait to try making blueberry syrup too! I love that it’s super easy but the best part is how good it is! I used it to make these waffles with cream cheese and my mouth is still watering just thinking about it!
It’s not just for breakfast either. This recipe also doubles as a blueberry dessert sauce but it doesn’t matter how you serve this because everyone is going to love it!
What To Serve With Blueberry Syrup
There are so many different ways to serve this blueberry syrup (and you’ll love every single one!). Here are my favorite things to serve it over…
- French toast
- Yogurt or parfaits
- Ice cream
- Pound cake
How Long Will Blueberry Syrup Last
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 they syrup will disappear fast! Be sure to keep it refrigerated until you use it up.
Can You Freeze Blueberry Syrup
Yes! If you’re not going to use it all right away, you can freeze blueberry syrup for up to six months. Wait until it cools to room temperature, then pour it into an tight container and freeze. This is perfect for when you’re craving blueberries and they’re not in season.
How To Make Blueberry Syrup
Like I said, this recipe is super easy and you only need a few ingredients (my favorite kind of recipe). Start with a cup of fresh blueberries. I know it’s hard not to eat them all straight from the bowl but try to contain yourself…you need them for the syrup!
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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Amount Per Serving: Calories: 62Sodium: 1mgCarbohydrates: 16gSugar: 14g
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