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Blueberry syrup is already good but this homemade blueberry syrup recipe takes it to a whole new level! It 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 mean, I was a big fan of traditional maple 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!
One of my favorite things about this recipe is that it’s so easy to make. I mean, I can’t think of many recipes that take just three ingredients and taste this good!
What To Serve With Blueberry Syrup
There are so many different ways to serve this syrup! I love it over homemade french toast but it tastes amazing with desserts too! Here are some of my favorite things to serve it with…
- Buttermilk pancakes
- French toast
- Yogurt or parfaits
- Vanilla 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 it’ll disappear long before that! Just be sure to keep it refrigerated.
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 out of season.
How To Make Blueberry Syrup
Like I said, this is one of my favorite easy recipes and you only need a few simple ingredients. 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 the fresh berries for the syrup!
Before you start cooking, mix one tablespoon corn starch with cold water until it dissolves. This will help thicken your syrup. Set aside.
Combine 1 cup blueberries, 1/2 cup sugar and 1/2 a cup of water in a medium saucepan and simmer over medium-low heat. (You can also substitute artificial sweetener if you don’t want all the sugar).
Once the berries soften and liquid begins to thicken, stir the corn starch into the berry mixture.
When it reaches a syrupy consistency, remove the syrup from heat and let cool for about five minutes. The syrup will thicken slightly as it cools.
If you’d like a smoother syrup, you can use a fine mesh strainer to separate the syrup from the berries. However, we prefer it with the whole berries!
This blueberry syrup recipe is so delish that you’re going to want to put it on EVERYTHING!
I was in heaving when I tried it on these cream cheese stuffed waffles! It can also double as a blueberry sauce for ice cream, cheesecake or any other dessert that goes with blueberries.
Now that you know how to make fresh blueberry syrup at home, the store bought kind will never taste the same!
- Mix corn starch with just enough water for it to dissolve (approx 2 tbsp water). 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!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 16gFiber: 0gSugar: 14gProtein: 0g
Have you made your own homemade blueberry syrup for breakfast? What would you pour it over?
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