Homemade Blueberry Syrup is absolutely a must-try homemade syrup for your pancakes. If you love blueberries, this will be your favorite pancake syrup from the moment you taste it. It’s a simple recipe with fresh blueberries, sugar, lemon juice, and some POM juice.
I have been having so much fun making different syrups. I am not planning on stopping any time soon so I hope you are along for the ride!
My boys have been having even more fun with the different flavors. They are big pancake fans around here. I also used this delicious syrup to make blueberry mini cheesecakes. The cheesecakes will be shared with you tomorrow! Are you excited?
Note: the pomegranate here is really not noticeable. The blueberry flavor completely takes over. Delicious!
Don’t forget about the Coconut Syrup that I shared last week, it’s also divine!
Homemade Blueberry Syrup
Ingredients
- 12 oz blueberries
- 1/3 cup white granulated sugar
- 1 tbsp lemon juice
- 1 cup Blueberry/Pomegranate POM juice
- 3 tbsp cornstarch
- 1/2 cup brown sugar
- 1/3 cup white granulated sugar
Instructions
- In a small sauce pot, combine blueberries, lemon juice and 1/3 cup of sugar. Cook, covered, on medium low heat for about 15 minutes. Stir occasionally. The blueberries should be fully cooked and mushy.
- Run the blueberry mixture through the strainer to get the juice out. Press the blueberries into the strainer to get all the juice (you can use the leftover blueberries in yogurt, pancakes or waffles.)
- Return the blueberry juice to the sauce pot and add the remaining sugar, cornstarch and POM juice while constantly whisking.
- Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisking frequently. Cook for about 10-15 minutes.
- Cool completely before serving.
Nutrition
LyubaB says
Yes, of course! The night before remove the bag from the freezer and let them thaw out first before making.
Jackie says
Can you substitute frozen blueberries for fresh??
Debi Morris says
Is it possible to ‘can’ this syrup like you can pure maple syrup? In jelly sized jars in a wet-bath?
lyuba says
Hi Debi! I’m actually not familiar with canning so I don’t want to steer you wrong. There is a good amount of sugar in here though so it will last in the refrigeration, in a jar with a lid got a couple of months.