Well, some of you might remember the Coconut Syrup that I shared last week. I also promised to share the third flavor that I’ve made so far. Here it is: Homemade Blueberry Syrup!
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!
Homemade Blueberry Syrup
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.
Recipe Notes
Recipe from Lyuba @ WillCookForSmiles.com
Here are my other two syrup recipes:
Pomegranate
Coconut
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April 23, 2013 at 11:46 amI love blueberry syrup and get it from restaurants when it is available. I pinned your recipe so I can try making it!
nicki
December 13, 2016 at 4:08 pmwhat is the longest I can save it, without going bad?
lyuba
December 17, 2016 at 7:31 pmHi Nicki,
I would say that it will last up to two weeks in an air-tight jar, in the fridge. Even thought there is so much sugar cooked in the syrup, I wouldn’t feel comfortable with any longer than that.
I really hope you enjoy it!
Monica
April 23, 2013 at 1:04 pmYum! This looks delicious. Blueberry syrup would be the perfect drizzle for tons of food, I’d imagine!
Alyssa Rivers
April 24, 2013 at 12:04 amThis looks amazing! We love blueberries at our house! Pinned!
kelly
April 24, 2013 at 9:36 ampinned it, looks perfect!
Holly @ EatGreatBEGreat
April 24, 2013 at 12:36 pmThis syrup sounds so wonderful! It also sounds surpisingly easy to make!
Dorothy @ Crazy for Crust
April 24, 2013 at 12:48 pmThis is to die for Lyuba! I love blueberry syrup. Great recipe!
Sherri @madefrompinterest.net
April 24, 2013 at 3:39 pmThis looks so good. We love blueberries, but I have never tried blueberry syrup at home. I am sooo glad to find your recipe. Pinned it!
Liz Fourez
April 25, 2013 at 3:21 pmPancakes are almost their own food group in our house, so I’m definitely giving this a try! Thanks for sharing, Lyuba!
xoxo Liz
Tammy @ A Walk in the Countryside
April 25, 2013 at 4:24 pmI have a huge bag of blueberries in the freezer and I know what I want to do with them now! Thanks for sharing! Now, I’m off to check your Almond Joy Cheesecake!
Rattlebridge Farm -- Foodie Friday
April 25, 2013 at 9:29 pmOh, pure deliciousness. I’ve been making condiments lately, and this will be perfect.
Rattlebridge Farm -- Foodie Friday
April 25, 2013 at 9:31 pmP.S. I’m pinning this!
Mackenzie
April 25, 2013 at 10:06 pmMy boys had this at a pancake restaurant with my husband recently and loved it! Must make this; thanks Lyuba! 🙂
Mackenzie
Michelle
April 25, 2013 at 11:17 pmIs it wrong to put pancakes on next week’s menu just for this syrup?
Visiting from Full Plate Thursday. Thanks for sharing this…yum!
Miz Helen
April 26, 2013 at 10:57 amOur Blueberry Bushes are loaded with blooms, this will be a great syrup to try. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Christie - Food Done Light
April 28, 2013 at 2:29 pmBlueberries are my favorite fruit too. I would probably love this syrup just eating it with a spoon 🙂 Thanks for sharing on Thursdays Treasures.
Angela
April 30, 2013 at 10:26 amWe are big waffle fans and I have blueberries in the freezer. This recipe looks so good and easy! I love that I have all of those ingredients on hand. 🙂 Stopping by from Home Stories A to Z.
Holly Lefevre
May 1, 2013 at 12:49 amI love all of your syrup recipes…my kids will flip for this!
Meredith @ A TIPical Day
May 1, 2013 at 10:46 pmI love blueberry syrup, so I will be making this one for sure! I just pinned this recipe. Thanks for sharing it at The Scoop! (Can’t wait to try the coconut syrup too!)
Jennifer
May 3, 2013 at 8:04 pmVisiting from Monday Funday. I’d like to invite you to my Friday Flash Blog, where you can share your best blog entry of the week! The party goes on ALL weekend at thejennyevolution.com. And who knows, you may just get featured next week.
Jennifer
thejennyevolution.com
Cathy
May 5, 2013 at 11:28 pmOh my – this looks delicious!
I would love for you to share this and link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Hugs, Cathy
April
May 7, 2013 at 3:01 pmHow much does this make and how long does it last in the fridge?
lyuba
May 7, 2013 at 5:35 pmHello, 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
April 17, 2014 at 7:06 pmYou 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
April 17, 2014 at 8:48 pmYou 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
April 18, 2014 at 1:44 amI’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
April 18, 2014 at 9:40 amThat’s true. I hope it works out well and I hope you let me know!
dj
May 26, 2013 at 7:08 pmseriously the root beer cupcakes with ice cream float frosting…i would try that !!!!!!!!
Jennifer
July 28, 2013 at 11:08 amThanks for sharing your recipes everything looks so yummy 🙂
kjinlady
January 26, 2014 at 12:07 pmMy 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
January 26, 2014 at 2:17 pmI’m so happy that everyone loved it! Thank you!
Debi Morris
September 16, 2018 at 8:04 pmIs it possible to ‘can’ this syrup like you can pure maple syrup? In jelly sized jars in a wet-bath?
lyuba
September 27, 2018 at 12:47 pmHi 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.