A rich, vibrant syrup bursting with fresh blueberry flavor—perfect for drizzling over pancakes, waffles, ice cream, or adding a fruity twist to cocktails and yogurts.
Why You’ll Love This Recipe
This blueberry syrup is quick, easy, and made with just a handful of pantry staples. With deep blueberry taste and vibrant color, it brings a homemade touch to breakfasts and desserts—all in under 30 minutes.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 2 cups blueberries (fresh or frozen)
- 1 cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (to mix with cornstarch)
Directions
- Combine blueberries, sugar, and water in a saucepan over medium heat; stir gently.
- Bring to a gentle boil, stirring occasionally, until sugar dissolves.
- Lower heat and simmer for 10–15 minutes, lightly mashing berries to release juices.
- (Optional) Strain the syrup through a fine-mesh sieve to remove solids for a smooth finish.
- (Optional) Return to heat. Mix cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) and stir until syrup thickens.
- Remove from heat and let cool.
- Transfer to a sealed jar and refrigerate until ready to use.
Servings and timing
- Yield: Approximately 1½ cups of syrup (serves ~8 as 2 Tbsp per serving)
- Prep time: 5 minutes
- Cook time: 15–20 minutes
- Total time: ~25 minutes
Variations
- Extra fruity: Stir in ½ cup raspberries or strawberries during simmering.
- Spiced twist: Add a 1-inch cinnamon stick or ½ teaspoon ground ginger while cooking, and remove before storing.
- Zesty boost: Grate in lemon or orange zest along with juice for citrus brightness.
- Naturally sweet: Substitute the sugar with honey or maple syrup—add at end of cooking.
storage/reheating
- Refrigerator: Store in a sealed jar or container for up to 2 weeks.
- Freezer: Pour into ice cube trays or freezer-safe jars for up to 3 months.
- Reheating: Warm gently on the stove or in microwave, stirring before use. Add a splash of water if too thick.
FAQs
1. Can I use frozen blueberries?
Yes—no need to thaw. Just add an extra minute or two to simmering time.
2. Why add lemon juice?
It brightens the flavor and helps preserve color and freshness.
3. Is the cornstarch necessary?
No—it just thickens the syrup. If you prefer a thinner finish, omit it.
4. Can I leave blueberry chunks in?
Absolutely—skip the straining step for a rustic, fruit-filled syrup.
5. How sweet is this syrup?
With 1 cup sugar, it’s moderately sweet. Adjust to taste by reducing sugar or trying natural sweeteners.
6. Can I make it sugar-free?
Try using sugar substitutes or honey, but cooking time and consistency may vary.
7. Will the color change over time?
It may darken slightly, but the flavor will shine through up to 2 weeks refrigerated.
8. Can I double the recipe?
Yes—just use a larger pan, and note the syrup may take slightly longer to cook.
9. Is it suitable for cocktails?
Definitely—use it chilled to sweeten and flavor margaritas, spritzes, or mojitos.
10. How to prevent crystallization?
Cool completely before sealing the jar, and store in the fridge to keep it smooth.
Conclusion
This homemade blueberry syrup is a vibrant, versatile addition to your kitchen. With fresh berry flavor, easy customization, and smart storage tips, you’ll find yourself reaching for it again and again—drizzle, spoon, or splash it onto all your favorite treats!
Print
Blueberry Syrup
- Total Time: 25 minutes
- Yield: 1½ cups (serves ~8, 2 Tbsp each)
- Diet: Vegan
Description
A vibrant and easy-to-make blueberry syrup bursting with berry flavor—ideal for topping pancakes, waffles, desserts, or mixing into beverages.
Ingredients
2 cups blueberries (fresh or frozen)
1 cup granulated sugar
½ cup water
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (to mix with cornstarch)
Instructions
- Combine blueberries, sugar, and ½ cup water in a saucepan over medium heat; stir gently.
- Bring to a gentle boil, stirring occasionally until sugar dissolves.
- Lower heat and simmer for 10–15 minutes, lightly mashing berries to release juices.
- (Optional) Strain the syrup through a fine-mesh sieve to remove solids for a smooth texture.
- (Optional) Return to heat. Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the syrup until thickened.
- Remove from heat and let cool.
- Transfer to a sealed jar and refrigerate until ready to use.
Notes
- Use frozen blueberries if fresh aren’t available—no need to thaw.
- Adjust sweetness by altering sugar amount or using natural sweeteners like honey or maple syrup.
- Omit cornstarch if a thinner syrup is preferred.
- For extra flavor, add lemon zest or spices during cooking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Simmered
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
