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 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!
- 12 oz blueberries
- 1/3 cup of white granulated sugar
- 1 tbs lemon juice
- 1 cup of Blueberry/Pomegranate POM juice
- 3 tbs cornstarch
- 1/2 cup brown sugar
- 1/3 cup white granulated sugar
- 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.