Homemade Blueberry Syrup
My homemade blueberry syrup is so easy to make and is delicious with pancakes, waffles, french toast or even as an ice cream topping. It is so yummy you will want to put it on just about everything! You can make it with fresh or frozen blueberries. This syrup is made with blueberries, honey or maple syrup, a little cornstarch to thicken it up, and a touch of lemon juice. It is quick and easy to make and comes together in about 10 minutes. Homemade blueberry syrup is so much better than store bought syrup. It’s like having a pancake house in your kitchen. You will love it!
Ingredients for Homemade Blueberry Syrup:
- 2 cups fresh or frozen blueberries
- 5 tablespoons honey or maple syrup
- 2/3 cup water (set aside 2 tbsp to mix with cornstarch)
- 2 tbsp cornstarch
- 2 tsp fresh squeezed lemon juice
How to make Homemade Blueberry Syrup:
- Place blueberries and water (minus 2 tablespoons of water) in a large saucepan. Stir in honey and bring mixture to a boil. Reduce heat to medium and cook until the blueberries are beginning to burst open.
- In the meantime, place 2 tablespoons of water and the cornstarch in a small bowl and stir until totally combined.
- When blueberries are cooked add the cornstarch mixture and simmer on medium heat until syrup thickens.
- Remove from the heat and stir in the lemon juice.
- If you want to thin the syrup add a tablespoon at a time of water.
- I like the syrup to be chunky with whole blueberries but if you want to smooth it out you can mash the blueberries with a potatoe masher or use an immersion blender.
Serving suggestions:
- Homemade blueberry syrup makes a great topping for crepes, ice cream or over fruit.
- Try it with my recipe for The Best German Pancakes, Fluffy Belgian Waffles, Simple French Toast.
Notes:
- This syrup could be made with raspberries, strawberries or blackberries as well. It you use strawberries, cut them up into smaller pieces.
- Blueberry syrup can be sweetened with honey or maple syrup. Honey has a stronger flavor than maple syrup so if you don’t want the honey flavor use the maple syrup to sweeten it. You can also use sugar but you will need more of it than honey or maple syrup. If your blueberries are super sweet you may need less sweetener. Taste them before making the syrup. You can adjust sweetener to your taste.
- You can reheat the syrup in the microwave or on the stovetop. It thickens as it cools. If you need to thin it just use a little water at a time until it is the desired consistency.
Storage of blueberry syrup:
- Homemade blueberry syrup should be cooled and stored in a Mason jar or other storage container with a lid in the refrigerator. It will last up to a week.
- You can also store your syrup in the freezer in a freezer container for up to 3 months. Unthaw it in the refrigerator when ready to use.
Homemade Blueberry Syrup
My homemade blueberry syrup is so easy to make and is delicious with pancakes, waffles, french toast or even as an ice cream topping. It is so yummy you will want to put it on just about everything!
Ingredients
- 2 cups blueberries, fresh or frozen
- 2/3 cup water (minus 2 tbsp to mix with cornstarch)
- 5 tbsp honey (can substitute maple syrup)
- 2 tbsp cornstarch
- 2 tsp lemon juice, freshly squeezed
Instructions
- Place blueberries and water (minus 2 tablespoons of water) in a large saucepan. Stir in honey and bring mixture to a boil. Reduce heat to medium and cook until the blueberries are beginning to burst open.
- In the meantime, place 2 tablespoons of water and the cornstarch in a small bowl and stir until totally combined.
- When blueberries are cooked add the cornstarch mixture and simmer on medium heat until syrup thickens.
- Remove from the heat and stir in the lemon juice.
- If you want to thin the syrup add a tablespoon at a time of water. I like the syrup to be chunky with whole blueberries but if you want to smooth it out you can mash the blueberries with a potatoe masher or use an immersion blender.