This is the best blueberry syrup recipe. Perfect for pouring over fluffy pancakes, thick waffle or spoon over crepes. Ready to serve in less than 10 minutes this delicious homemade blueberry syrup can be made with your choice of fresh or frozen blueberries.
Does blueberry syrup need to be refrigerated?
This syrup is not shelf stable and will need to be refrigerated. Store in a closed container in the refrigerator for up to 3 weeks.
Can you use fresh blueberries or frozen blueberries for homemade syrup?
This recipe can use either fresh or frozen blueberries.No need to thaw the frozen berries, just know that the sauce will take longer to come to a boil if you are using frozen. Did you follow my instructions on how to freeze blueberries? You can also use fresh OR frozen blueberries to make a homemade blueberry pie!
For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!
What do you serve blueberry syrup on?
- pancakes
- waffles
- crepes
- yogurt
What is a cornstarch slurry?
A cornstarch slurry is a combination of cold liquid, such as water, and cornstarch. This loose paste is added recipes to thicken the liquids. The key to have the liquid thicken, when using a slurry, is to bring the liquid to a boil for 1 minute. The boiling point will thicken the liquid. The longer the boil, the thicker the results when cooled.
Can I substitute flour for cornstarch in this syrup?
I have not had good results in substituting flour for the cornstarch in this recipe. I have found that using flour leaves the syrup with a gritty feeling. Use cornstarch unless you have a corn allergy.
Why is there salt in this syrup recipe?
I use a pinch of salt in this recipe because a touch of salt compliments and brings out the sweetness of fruits such as blueberries. You are welcome to leave it out but I encourage you to give salt a try.
How to make blueberry syrup thicker.
If the syrup is not thick enough for your liking, try pulsing the syrup in a food processor or use an immersion blender to puree the blueberries. The fiber in the berries will help give the syrup a thicker viscosity.
Blueberry Syrup Ingredients:
- Fresh blueberries OR Frozen blueberries (learn how to freeze blueberries for this recipe)
- sugar
- corn starch
- water
- salt
- lemon juice, fresh
Blueberry Syrup Recipe:
- In a saucepan, whisk together sugar, cornstarch and salt making sure the cornstarch lump are broken up. Stir in the water and the lemon juice.
- Turn the heat to medium high and stir in the blueberries and bring to a boil.
- Once boiling, cook for 1 minute stirring constantly, scraping the bottom to prevent burning.
- Remove from heat and allow to cool (it will thicken more as it cools).
- Use an immersion blender or a food processor to puree the syrup for a smoother, thicker syrup.(optional)
- Serve over pancakes, waffles or crepes.
- Store cooled leftover syrup in the refrigerator.
Homemade blueberry syrup pro tips:
- For a smoother, thicker syrup, use an immersion blender, food processor or blender to puree the blueberries into the syrup.
- Remove a scoop of the blueberries and puree the remainder of the syrup. Replace the berries to the syrup for a chunky syrup.
- Add a tablespoon of vanilla extract to the cooled syrup for an additional layer of flavor.
Blueberry Syrup
Ready to serve in less than 10 minutes this delicious homemade blueberry syrup can be made with your choice of fresh or frozen blueberries.
Ingredients
- 2 cups fresh blueberries OR frozen blueberries
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/3 cup water
- 1/8 teaspoon salt
- 1 tablespoon lemon juice, fresh
Instructions
- In a saucepan, whisk together sugar, cornstarch and salt making sure the cornstarch lump are broken up. Stir in the water and lemon juice.
- Turn the heat to medium high and stir in the blueberries and bring to a boil.
- Once boiling, cook for 1 minute stirring constantly, scraping the bottom to prevent burning.
- Remove from heat and allow to cool (it will thicken more as it cools).
- Use an immersion blender or a food processor to puree the syrup for a smoother, thicker syrup.(optional)
- Serve over pancakes, waffles or crepes.
- Store cooled leftover syrup in the refrigerator.
Notes
- For a smoother, thicker syrup, use an immersion blender, food processor or blender to puree the blueberries into the syrup.
- Remove a scoop of the blueberries and puree the remainder of the syrup. Replace the berries to the syrup for a chunky syrup.
- Add a tablespoon of vanilla extract to the cooled syrup for an additional layer of flavor.
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Nutrition Information:
Yield:
8Serving Size:
1/4 cupAmount Per Serving:Calories: 83 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 33mg Carbohydrates: 21g Fiber: 1g Sugar: 18g Protein: 0g
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Noelle Simpson says
I love fruity flavors on my pancakes! All about this recipe, thank you!
Sarah says
Me too! Fruit, butter and real syrup. YUMMERS!
Taryn says
This is delicious! Thanks for the recipe.
Sarah says
you are welcome Taryn. Enjoy! More syrup recipes to come.
REESA LEWANDOWSKI says
Fresh blueberries are about to be in abundance here! I am saving this to make in a few weeks when we go picking!
Jersey Girl Cooks says
This is so good! And even better that is blueberry season in NJ!
Sarah says
I KNOW! Blueberry season is the BEST! I wish it could be year round.
Patricia says
Looks really good! I’m seriously tempted to use this over ice cream! :)
Sarah says
YES! Do that! You won’t regret it! Delicious.
Natalie says
So good and easy! The perfect recipe combination for me! My daughter adores anything with blueberries so this will become a staple in our house, I’m sure!
Sarah says
I am so glad! I have a BUNCH of blueberry recipes here on the site. Just type ‘blueberry’ in the search bar and they will populate for you. Thanks Natalie!