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.

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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!
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 having 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
How To Make Blueberry Syrup:
- 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
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Ingredients
- 2 cups fresh blueberries OR frozen blueberries
- ½ cup sugar
- 1 tablespoon cornstarch
- ⅓ cup water
- ⅛ 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.½ cup sugar, 1 tablespoon cornstarch, ⅓ cup water, ⅛ teaspoon salt, 1 tablespoon lemon juice
- Turn the heat to medium high and stir in the blueberries and bring to a boil.2 cups fresh blueberries OR frozen blueberries
- 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.
Video
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.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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first published May 16, 2019
Jamie
Can I blend the syrup after it’s cooked? I am looking for a super smooth consistency.
Marti Stecina
Thank you! This is perfect. You cannot buy a decent blueberry syrup!
Michelle Harpster
Can you can this recipe?
Sarah
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!
Natalie
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
YES! Do that! You won't regret it! Delicious.
Patricia
Looks really good! I'm seriously tempted to use this over ice cream! :)
Sarah
I KNOW! Blueberry season is the BEST! I wish it could be year round.
Jersey Girl Cooks
This is so good! And even better that is blueberry season in NJ!
REESA LEWANDOWSKI
Fresh blueberries are about to be in abundance here! I am saving this to make in a few weeks when we go picking!
Sarah
you are welcome Taryn. Enjoy! More syrup recipes to come.
Taryn
This is delicious! Thanks for the recipe.
Sarah
Me too! Fruit, butter and real syrup. YUMMERS!
Noelle Simpson
I love fruity flavors on my pancakes! All about this recipe, thank you!