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Home » Breakfast » Homemade Blueberry Syrup

Homemade Blueberry Syrup

Created: April 23, 2013 Updated: April 13, 2023 by Lyuba Brooke 36 Comments

16.9K shares
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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.

blueberry syrup in a small mason jar on a wood table

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! 

spooning blueberry syrup in a small mason jar on a wood table
how to make Blueberry Syrup Collage
2 mason jars with blueberry syrup one with lid on, 1 spoon in syrup and blueberries on table

Homemade Blueberry Syrup

It's a simple blueberry syrup recipe with fresh blueberries, sugar, lemon juice, and some POM juice.
5 from 2 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 6
Calories: 226kcal
Author: Lyuba Brooke

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

Calories: 226kcal | Carbohydrates: 58g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 160mg | Fiber: 1g | Sugar: 51g | Vitamin A: 31IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 0.4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
blueberry syrup in a small mason jar on a wood table

blueberry syrup in a small mason jar

blueberry syrup collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

16.9K shares

Filed Under: Breakfast, Dessert, Sauce, Toppings and Spreads

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. LyubaB says

    February 18, 2021 at 10:43 am

    Yes, of course! The night before remove the bag from the freezer and let them thaw out first before making.

    Reply
  2. Jackie says

    February 16, 2021 at 10:55 am

    Can you substitute frozen blueberries for fresh??

    Reply
  3. Debi Morris says

    September 16, 2018 at 8:04 pm

    5 stars
    Is it possible to ‘can’ this syrup like you can pure maple syrup? In jelly sized jars in a wet-bath?

    Reply
    • lyuba says

      September 27, 2018 at 12:47 pm

      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.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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