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–+ servings
a jar of blueberry syrup
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Homemade Blueberry Syrup

This blueberry syrup is quick, easy to make, and the perfect topping for pancakes, waffles, ice cream, and so much more.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 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.

Nutrition

Calories: 135kcal