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Sarah Mock· May 16, 2019 · Last Modified: February 9, 2021

The Best Homemade Blueberry Syrup Recipe

Breakfast Recipes, Dessert Recipes, Easy Recipes

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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

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
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.
4.95 from 19 votes
Print Recipe Pin Recipe
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
  • 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. 

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
Tried this recipe?Let us know how it was!

first published May 16, 2019

Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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    Reader Interactions

    Comments

    1. Noelle Simpson says

      May 16, 2019 at 1:43 pm

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

    2. Sarah says

      May 16, 2019 at 2:31 pm

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

    3. Taryn says

      May 16, 2019 at 3:00 pm

      This is delicious! Thanks for the recipe.

    4. Sarah says

      May 16, 2019 at 6:36 pm

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

    5. REESA LEWANDOWSKI says

      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!

    6. Jersey Girl Cooks says

      July 18, 2019 at 11:30 pm

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

    7. Sarah says

      July 18, 2019 at 11:32 pm

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

    8. Patricia says

      July 19, 2019 at 9:32 am

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

    9. Sarah says

      July 19, 2019 at 1:23 pm

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

    10. Natalie says

      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!

    11. Sarah says

      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!

    12. Michelle Harpster says

      June 11, 2020 at 11:31 am

      Can you can this recipe?

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