Let me tell you about this blueberry syrup recipe. This is the stuff that finally got my family to stop asking for the bright red stuff from the store. I used to buy that too. It’s fine, whatever. But the first time I made this, I couldn’t believe it. It tasted like actual blueberries. The big trick, I found out, is a tiny bit of lemon juice at the end. It sounds weird, I know. But it just makes the blueberries taste more like themselves. You’ll see.
Ingredients for this Blueberry Syrup Recipe
You only need four things. Seriously, that’s it. Nothing weird or fancy.
- 2 cups Fresh or Frozen Blueberries
- 1/2 cup Granulated Sugar (This is a starting point, use less if you want)
- 1/2 cup Water
- 1 tablespoon Fresh Lemon Juice
For a really thick syrup:
- 1 tablespoon Cornstarch mixed with 2 tablespoons of cold water
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How to Make Blueberry Syrup From Scratch
Step 1: Combine Your Ingredients
Throw everything—the blueberries, sugar, and water—into a pot. Stir it up once.
Step 2: Bring to a Gentle Simmer
Put it on medium heat. Just let it warm up until it starts to bubble. Not a crazy boil, just a simmer. You’ll see the berries start to burst and the color gets really dark and amazing. Don’t wander off.
Step 3: Thicken and Deepen the Flavor
Let it do its thing for maybe 5-10 minutes. It’ll get thicker. I like to crush some of the berries against the side of the pot with a spoon because I like some chunky bits left over. If you want it really, really thick, you can add the cornstarch/water mix now. It’s how you get that easy blueberry topping for pancakes that doesn’t just run everywhere.
Step 4: The Finishing Touch
Take it off the stove. Stir in the lemon juice. I’m serious, don’t skip this. It’s the most important part.
Step 5: Cool and Store Your Creation
Just let it cool down in the pot. It gets thicker as it cools. Then you can put it in a jar in the fridge. They say it lasts for two weeks, but we’ve never had it around long enough to test that theory.
Expert Tips for the Best Syrup
A few things I’ve figured out over time:
- Fresh vs. Frozen Berries: Doesn’t matter. Use fresh if they’re in season, otherwise frozen is perfect. I use frozen all winter.
- Sugar Level: The sugar is up to you. A half cup is a good starting place, but if your berries are sweet, you won’t need that much. Just taste it.
- Fun Twists: Sometimes I’ll add a little cinnamon or a drop of vanilla. It’s a nice way to change up your homemade blueberry sauce for waffles.
Delicious Ways to Use Your Blueberry Syrup
Obviously, it’s for pancakes. But you can also put it on:
- Ice cream or yogurt.
- Cheesecake.
- Oatmeal.
- French toast.
Why This Will Be Your New Favorite Recipe
I don’t know, there’s just something cool about making this yourself. It takes no time, your house smells great, and it tastes a million times better than the bottled stuff. I hope you make this and it becomes your go-to blueberry syrup recipe like it is for us. If you do, tell me how it went in the comments. I actually read them.
Blueberry Syrup Recipe
Tired of fake-tasting syrup? Make this easy 4-ingredient blueberry syrup recipe in 15 minutes. Tastes so much better than the store stuff.
Ingredients
- 2 cups Fresh or Frozen Blueberries
- 1/2 cup Sugar
- 1/2 cup Water
- 1 tbsp Fresh Lemon Juice
Instructions
Step 1
Throw everything in a pot. blueberries sugar water. give it a quick stir.
Step 2
Put it on medium heat. let it start bubbling but not a crazy boil. watch the berries start to pop.
Step 3
Keep it simmering for about 10 minutes. itll get thick on its own. mash some berries with your spoon if you like it chunky.
Step 4
Take the pot off the heat. now stir in the lemon juice. seriously dont skip this part.
Notes
Nutrition Information
Yield
12Serving Size
1Amount Per ServingCalories 46Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 12gFiber 1gSugar 11gProtein 0g