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!
Ingredients
- 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
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.
Notes
April says
How much does this make and how long does it last in the fridge?
lyuba says
Hello, April! It makes about 12 oz and I am not sure about the shelf life. Since it’s cooked with a lot of sugar, I would say that it will keep in the fridge for a while. We had it in the fridge for about a 4 weeks before we finished it. Keep refrigerated with the lid tightly on the jar.
Nicole says
You can also always can it, in a hot water bath for about 10-20 mins for both pints and half-pints. Then let them cool overnight in a draft free place without touching them. (You may want to exempt the cornstarch, not sure how well that cans). The texture also changes after 6-8 months, but can last up to 12 months.
lyuba says
You can definitely try it! I’m not sure if the sugar amount is enough for canning but I am not a canning expert 🙂 I always helped but never did it on my own.
Nicole says
I’m going off my experience with strawberry syrup that I canned in the past. I am assuming that the natural sugar of the blueberry mixed with the added sugar is enough. But that will be a great experiment to try and with about 22 lbs of blueberries I’ll have plenty to try with if I do small batches.
lyuba says
That’s true. I hope it works out well and I hope you let me know!
dj says
seriously the root beer cupcakes with ice cream float frosting…i would try that !!!!!!!!
Jennifer says
Thanks for sharing your recipes everything looks so yummy 🙂
kjinlady says
My family gobbled their pancakes down and couldn’t stop telling me how much they loved them. These were a big hit with this delicious syrup.
lyuba says
I’m so happy that everyone loved it! Thank you!
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.
Jackie says
Can you substitute frozen blueberries for fresh??
LyubaB says
Yes, of course! The night before remove the bag from the freezer and let them thaw out first before making.