Blueberry Syrup
Blueberry Syrup is so easy to make with a few simple ingredients in less than 30 minutes! It’s perfect for pancakes and so much more. The best part is that it lasts for weeks in the refrigerator and even longer in the freezer, so it’s great for making ahead of time.
Keep things fruity and sweet with more easy recipes like mango syrup and coconut syrup!
Table of Contents
There’s a whole lot to love about this homemade blueberry syrup recipe! It’s quick, easy, and packed with sweet blueberry flavor from the perfect amount of fresh blueberries. I first concocted this sweet syrup on a summer morning when we were craving some fruity pancakes. The rest is history!
I can easily say that this blueberry syrup is one of the most versatile recipes I’ve ever made. My family practically begs for this stuff, so I’ve gotten creative with how I serve it! For example, just the other day I used it to sweeten up some lemonade for a berry twist and it was a total hit. Everyone loved it.
Have I mentioned just how easy this syrup is to make? It takes me just under 30 minutes from start to finish! You pretty much just have to cook everything in a pot, strain it, and thicken it. Scroll down for more detailed step by step instructions and see for yourself just how simple this recipe really is.
Ingredient Notes
Blueberries – If you have any extras (that you don’t just enjoy as a snack), use them in my sweet and tropical toasted coconut blueberry bread recipe!
POM Juice – If you can find it, use the blueberry-pomegranate flavor or simple use the classic. You should be able to find this at most major grocery stores.
Lemon Juice – always try to use freshly squeezed lemon juice! It’ll give you much better results than the bottled alternative.
See the recipe card below for the full list of ingredients and instructions.
How to Make Blueberry Syrup
Cook the blueberries. In a small sauce pot, combine blueberries, lemon juice and 1/3 cup of sugar (1). Cook, covered, on medium-low heat for about 15 minutes. Stir occasionally. The blueberries should be fully cooked and mushy.
Strain. Run the blueberry mixture through the fine mesh strainer to get the juice out (2). Press the blueberries into the strainer to get all the juice.
PRO TIP: Don’t discard the leftover blueberries! You can use the leftover blueberries in yogurt, pancakes or waffles!
Stir it all together. Return the blueberry juice to the sauce pot and whisk in the remaining sugar and POM juice (3). Combine cornstarch with a splash of cold juice or water, mix well. Pour in the cornstarch slushy while constantly whisking (4).
Cook until thickened. Bring the mixture to a gentle simmer over medium heat and lower the heat to medium-low. Keep slowly whisking until the syrup thickens. Cook for about 5-7 more minutes, stirring from time to time. Cool completely before serving (5).
Storing and Freezing Instructions
Blueberry syrup is a great condiment to keep on hand and it lasts quite a while! Just make sure to cool the syrup to room temperature first, then you can refrigerate or freeze it.
Refrigerator – Transfer cooled blueberry syrup into a glass jar with an airtight lid and refrigerate for up to 2 weeks. To get some out, remember that it’s best to pour some out of the jar rather than using a spoon.
Freezer – Transfer cooled blueberry syrup into a freezer-safe container that can be closed airtight. It can be a plastic freezer food storage container or a freezer zip-top bag. You can store all of the syrup at once or portion it into smaller batches. Get as much air out as you can, label, and freeze for up to 3 months. Thaw slowly, overnight, in the refrigerator.
How to Use Blueberry Syrup
Here are just a few ways I love to use homemade blueberry syrup!
- Pancakes – Classic pancakes are always a winner! My family also loves pairing this syrup with ricotta pancakes and buttermilk pancakes.
- Waffles – There’s nothing like blueberry syrup on some classic buttermilk waffles. I love it on whole wheat blueberry vanilla waffles for even more berry goodness!
- French Toast – Serve the BEST French toast with blueberry syrup and thank me later. Overnight French toast bake it great for making ahead with the syrup, too.
- Pies – Drizzle this syrup on any of your favorite fruity pies.
- Cakes – I recently served blueberry syrup on top of my blueberries and cream cake and it was amazing!
- Cheesecakes – New York cheesecake and ricotta cheesecake are both amazing with this fruit syrup.
- Ice Cream – Top off your favorite ice creams with this homemade syrup.
- Drinks – Use it in drinks like lemonade, iced tea, soda water, and cocktails like a classic mojito for a fruity twist.
Recipe FAQs
Yes, you can use frozen blueberries! You can start with them frozen or thaw the berries first. If you’ll be starting with frozen blueberries, keep the heat low and cover the pot until the blueberries are thawed.
Yes, this blueberry syrup is gluten-free. It’s thickened with cornstarch, which is gluten-free. But as always, double check your packaging label!
Absolutely! This blueberry syrup will be a great addition to your lemonade, iced tea, hot tea, and many others. Mix it with some soda water to get a twist on an Italian Soda. You can also use it in many cocktails.
More Blueberry Recipes To Try
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Homemade Blueberry Syrup Recipe
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 white granulated sugar. Cook, covered, over medium-low heat for about 15 minutes. Stir occasionally. The blueberries should be fully cooked and mushy.(Watch the pot, if the heat is too high, it will boil over.)
- Run the blueberry mixture through the fine mesh strainer to get the juice out. Press the blueberries into the strainer to get all the remaining juice. (Tip: You can use the leftover blueberries in yogurt, pancakes or waffles.)
- Return the blueberry juice to the sauce pot and whisk in the remaining sugar and POM juice. Combine cornstarch with a splash of cold juice or water, mix well. Pour in the cornstarch slushy while constantly whisking.
- Cook until thickened. Bring the mixture to a gentle simmer over medium heat and lower the heat to medium-low. Keep slowly whisking until the syrup thickens. Cook for about 5-7 more minutes, stirring from time to time.
- Cool completely before serving.
Notes
- Storing: Transfer cooled blueberry syrup into a glass jar with an airtight lid and refrigerate for up to 2 weeks. To get some out, remember that it’s best to pour some out of the jar rather than using a spoon.
- Freezing: Transfer cooled blueberry syrup into a freezer-safe container that can be closed airtight. It can be a plastic freezer food storage container or a freezer zip-top bag. You can store all of the syrup at once or portion it into smaller batches. Get as much air out as you can, label, and freeze for up to 3 months. Thaw slowly, overnight, in the refrigerator.
Nutrition
Originally published on Will Cook For Smiles in April 2013.
Categories:
Breakfast Recipes, Dessert Recipes, Gluten Free Recipes, How To Techniques, Sauce Recipes, 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.
Yes, of course! The night before remove the bag from the freezer and let them thaw out first before making.
Can you substitute frozen blueberries for fresh??
Is it possible to ‘can’ this syrup like you can pure maple syrup? In jelly sized jars in a wet-bath?
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.