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You are here: Home / Recipes / Homemade Blueberry Syrup

Homemade Blueberry Syrup

03/14/25 | Breakfast, Desserts, Recipes, Vegetarian

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This blueberry syrup is quick, easy to make, and the perfect topping for pancakes, waffles, ice cream, and so much more.

A batch of sweet and sticky homemade blueberry syrup can take a good breakfast and turn it into something truly memorable and special. And the best part about adding blueberry syrup to your breakfast table is that it’s so, so easy to do.

Homemade blueberry syrup is surprisingly quick and simple to make. All you need is blueberries (fresh or frozen work fine) and a handful of pantry staples. You can make the syrup in about 30 minutes, and most of that is hands-off cooking or cooling time.

Blueberry syrup on pancakes.

Once done, you have a lusciously thick syrup perfect for drizzling over your favorite breakfast foods or desserts. You can even use it in drinks with just a couple of recipe tweaks.


Ingredient Notes

Ingredients for blueberry syrup on counter.

  • Blueberries: You can use either fresh or frozen blueberries or substitute whatever berries you have on hand.
  • Lemon Juice: I suggest using fresh lemon juice if you can, but you can also use bottled in a pinch.
  • Butter: The butter adds richness to the syrup, but you can omit it if you don’t eat dairy.
  • Lemon Zest: Lemon zest adds a little extra flavor punch to the syrup, but you can skip it if you don’t have fresh lemons on hand.
  • Cornstarch Slurry: The cornstarch slurry helps to thicken the syrup but can be omitted.

How to Make Blueberry Syrup

Collage photo of blueberry syrup being made.

1. Optional cornstarch slurry: In a small bowl, stir together your cornstarch and water and then set the slurry aside. The cornstarch slurry helps thicken the syrup, so, while optional, I recommend using it if you want a traditional thick pancake syrup.

2. Dissolve your sugar: In a small saucepan, combine your sugar and water. Once combined, heat over medium-high heat, stirring continuously. Bring the mixture to a boil, and cook until the sugar is completely dissolved.

3. Cook blueberries and (optional) cornstarch slurry: Stir in your blueberries and cornstarch slurry into the sugar water. Then simmer until the sauce is reduced and slightly thickened. You will know it is thick enough when the syrup easily and thickly coats the back of a spoon.

Collage photo of blueberry syrup being finished.

4. Add the rest of your ingredients: Remove the saucepan from the heat and add in the butter, lemon juice and zest, and a pinch of salt. Strain the sauce if you want a completely smooth syrup, or add more blueberries if you want more of a chunky sauce.

5. Finish it up: Give your sauce time to cool down before using, and then serve it over something delicious, and enjoy!

Blueberry Syrup for Drinks

This recipe makes a thick syrup that is a perfect topping to pancakes, waffles, and ice cream, but with a couple of adjustments, you can use this recipe to make blueberry syrup for drinks.

To make a simple syrup that will mix easily into liquid, follow the recipe as written but omit the cornstarch slurry and the butter, and strain the syrup before storing. This will give you a thin but richly flavored syrup, perfect for drinks.

Close up photo of blueberries in homemade blueberry syrup.

FAQ

How long does homemade blueberry syrup last?

Stored in an airtight container in the refrigerator, homemade blueberry syrup will last for up to two weeks. However, if it starts to look off due to the fresh berries, trust your judgment and discard it early.

Syrup should be served warmed or at room temperature. To reheat, microwave in 15-second increments, stir and repeat until it reaches your preferred temperature.

Can I use another type of berry?

Yes! This recipe works well with blackberries, raspberries, strawberries or even mixed berries.

Can I use frozen blueberries?

Absolutely! Frozen blueberries are a great option when blueberries are out of season, and they are often cheaper as well. No need to thaw before use. Just add them to the pot and they will thaw while they cook.

Pancakes on a plate with syrup made of blueberries.

How do I thicken blueberry syrup?

Cornstarch is what will give you a thicker syrup. A lot of blueberry syrup recipes are simple syrup recipes because they only use blueberries, sugar, and water. This recipe adds a cornstarch slurry in order to make it thick and syrupy which makes it more of an ice cream or pancake syrup.

What are some ideas for using blueberry syrup?

  • Pancakes
  • Waffles
  • French Toast
  • Ice Cream
  • Cheesecake
  • Oatmeal

More Favorite Berry Recipes

  • Strawberry Breakfast Cake
  • The Best Blueberry Waffles
  • Small-batch Blueberry Muffins
  • Easy Strawberry Milk
a jar of blueberry syrup

Homemade Blueberry Syrup

This blueberry syrup is quick, easy to make, and the perfect topping for pancakes, waffles, ice cream, and so much more.
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Print
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Cooling Time: 5 minutes minutes
Total Time: 30 minutes minutes
Servings (Hover or Click to Change Yield): 8 servings
Calories: 135kcal
Author: Tracy

Ingredients

Cornstarch Slurry (Optional for a thicker syrup)

  • 1 tablespoon (8g) cornstarch
  • 2 teaspoons cold water

Blueberry Syrup

  • 1 cup (200g) granulated sugar
  • ¾ cup filtered water
  • 1 cup fresh blueberries
  • 2 tablespoons butter salted or unsalted is fine
  • 1 teaspoon lemon juice preferably fresh
  • 1 teaspoon grated lemon zest optional
  • 1 pinch salt

Optional Mix-ins

  • ½ cup fresh blueberries optional for mixing into syrup

Instructions

Optional Cornstarch Slurry

  • In a small bowl, stir together the cornstarch and 2 teaspoons of water to make a slurry. Set aside.

Blueberry Syrup

  • In a small saucepan, combine sugar and water. Over medium-high heat, stirring constantly, bring to a boil and cook until sugar is completely dissolved, 4-5 minutes.
  • Stir in blueberries and cornstarch slurry if using. Bring to a simmer and then turn the heat down to keep the sauce at just a gentle simmer. Simmer for 10 to 15 minutes, until the sauce is reduced and slightly thickened. When ready, it should easily and thickly coat the back of a spoon.
  • Remove from heat, stir in butter, lemon juice, lemon zest, and pinch of salt. Strain for a completely smooth syrup or add additional blueberries for more of a chunky sauce. Let sauce sit for 10-15 minutes to cool before using.
  • Serve over something delicious, and enjoy!

Notes

To make a simple syrup that will mix into drinks, follow the recipe as written but omit the cornstarch slurry and the butter, and strain then syrup before storing. This will give you a thin but richly flavored syrup, perfect for drinks.
Store syrup in an airtight container in the refrigerator for up to 2 weeks. Syrup should be served warmed or at room temperature. To reheat, microwave in 15-second increments, stir and repeat until it reaches your preferred temperature.
Recipe makes approximately 8 fl oz of syrup when not strained to remove cooked blueberries.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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