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    Home | Food Tips

    Homemade Blueberry Syrup Recipe

    Dated: May 16, 2019 Last Modified: January 24, 2022 by Sarah Mock 14 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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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    Blueberry Syrup in a jar next to a stack of pancakes, horizontal image
    Blueberry Syrup on pancakes with text on image for pinterest
    Blueberry Syrup

    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.

    Blueberry Syrup on a stack of 4 pancakes on a white plate

    For something completely different I wanted to point you to one of the most popular posts on this site that you may not have seen yet: sous vide pork shoulder. Well worth the 24 hour cook time!

    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. 

    Blueberry Syrup in a clear glass pitcher

    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!

    Blueberry Syrup being poured over pancakes from a clear glass pitcher

    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.

    Blueberry Syrup in a jar next to a stack of pancakes, horizontal image

    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. 

    over head horizontal shot of Blueberry Syrup

    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 on pancakes with text on image for pinterest

    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:

    1. 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.
    2. Turn the heat to medium-high and stir in the blueberries and bring to a boil.
    3. Once boiling, cook for 1 minute stirring constantly, scraping the bottom to prevent burning.
    4. Remove from heat and allow to cool (it will thicken more as it cools).
    5. Use an immersion blender or a food processor to puree the syrup for a smoother, thicker syrup.(optional)
    6. Serve over pancakes, waffles or crepes.
    7. Store cooled leftover syrup in the refrigerator. 

    Homemade blueberry syrup pro tips:

    1. For a smoother, thicker syrup, use an immersion blender, food processor or blender to puree the blueberries into the syrup.
    2. Remove a scoop of the blueberries and puree the remainder of the syrup. Replace the berries to the syrup for a chunky syrup.
    3. Add a tablespoon of vanilla extract to the cooled syrup for an additional layer of flavor. 
    Blueberry Syrup

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

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    Blueberry Syrup in a jar next to a stack of pancakes, horizontal image

    Blueberry Syrup

    Sarah Mock
    Ready to serve in less than 10 minutes this delicious homemade blueberry syrup can be made with your choice of fresh or frozen blueberries.
    4.92 from 24 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 2 mins
    Cook Time 3 mins
    Total Time 5 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Breakfast, Breakfast Recipes
    Cuisine American
    Servings 2 cup
    Calories 83 kcal

    Ingredients
      

    • 2 cups fresh blueberries OR frozen blueberries
    • ½ cup sugardomino 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

    1. For a smoother, thicker syrup, use an immersion blender, food processor or blender to puree the blueberries into the syrup.
    2. Remove a scoop of the blueberries and puree the remainder of the syrup. Replace the berries to the syrup for a chunky syrup.
    3. Add a tablespoon of vanilla extract to the cooled syrup for an additional layer of flavor. 

    Nutrition

    Serving: 1/4 cupCalories: 83kcalCarbohydrates: 21gSodium: 33mgFiber: 1gSugar: 18g

    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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    first published May 16, 2019

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jamie

      September 02, 2022 at 4:13 pm

      Can I blend the syrup after it’s cooked? I am looking for a super smooth consistency.

    2. Marti Stecina

      June 02, 2021 at 1:01 pm

      5 stars
      Thank you! This is perfect. You cannot buy a decent blueberry syrup!

    3. Michelle Harpster

      June 11, 2020 at 11:31 am

      Can you can this recipe?

    4. Sarah

      July 23, 2019 at 5:08 pm

      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!

    5. Natalie

      July 22, 2019 at 11:54 pm

      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!

    6. Sarah

      July 19, 2019 at 1:23 pm

      YES! Do that! You won't regret it! Delicious.

    7. Patricia

      July 19, 2019 at 9:32 am

      Looks really good! I'm seriously tempted to use this over ice cream! :)

    8. Sarah

      July 18, 2019 at 11:32 pm

      I KNOW! Blueberry season is the BEST! I wish it could be year round.

    9. Jersey Girl Cooks

      July 18, 2019 at 11:30 pm

      This is so good! And even better that is blueberry season in NJ!

    10. REESA LEWANDOWSKI

      May 22, 2019 at 10:03 am

      Fresh blueberries are about to be in abundance here! I am saving this to make in a few weeks when we go picking!

    11. Sarah

      May 16, 2019 at 6:36 pm

      you are welcome Taryn. Enjoy! More syrup recipes to come.

    12. Taryn

      May 16, 2019 at 3:00 pm

      This is delicious! Thanks for the recipe.

    13. Sarah

      May 16, 2019 at 2:31 pm

      Me too! Fruit, butter and real syrup. YUMMERS!

    14. Noelle Simpson

      May 16, 2019 at 1:43 pm

      I love fruity flavors on my pancakes! All about this recipe, thank you!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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