Homemade Blueberry Syrup

Blueberry Syrup is quickly made by combining fresh blueberries, sugar, cornstarch, vanilla, and water, perfect for making your breakfast that much better.

Pair this incredible syrup with Homemade Pancakes, Banana Waffles, or crepes!

The Best Blueberry Syrup

Near my parents’ home, there’s a grocery store that offers amazing deals on berries. Whenever strawberries, blackberries, or blueberries are on sale, my dad gives me a call, and I always ask him to pick up a crate for me. One day, after having the most delicious blueberry syrup on my French Toast at a brunch with my girlfriends, I knew what I was going to do with those blueberries: recreate that incredible syrup.

Let me tell you, this blueberry syrup has become my new favorite. I prefer it over maple syrup on my pancakes. The best part? It’s incredibly easy to make, lasts a long time, and pairs well with a variety of dishes.

Once you try this syrup, I’m sure you’ll agree. It’s simple to whip up and it really enhances your breakfast, adding a delightful touch to all your favorites!

Ingredients

• Blueberries: Fresh or frozen work here. If using fresh, taste the blueberries before making the syrup; add more sugar if tart, less if sweet, and adjust to taste after cooking. 
• Water: We’re using this for mixing with cornstarch. 
• Sugar: Enhances blueberries’ sweetness.
• Cornstarch: Thickens the blueberry syrup for a smooth texture. Mix the cornstarch with a small amount of water to make a slurry before adding it to the saucepan to prevent lumps.
• Vanilla Extract or Lemon Juice: We’re adding one or the other; vanilla for sweetness, lemon for tanginess–both are delicious.

How To Make Blueberry Syrup

1. Combine: Cook fresh blueberries, water, and sugar together. Stir occasionally to prevent sticking and make sure there is even cooking.
2. Thicken: Use cornstarch to make it thick like syrup.
3. Flavor: Add vanilla or lemon juice for taste.
4. Optional Smoothness: Blend for a smoother consistency. Be careful when blending hot liquids; start slowly to avoid splashing.
5. Serve: Enjoy it on pancakes, French toast, or crepes. You can store any leftovers in the refrigerator for up to two weeks.

Fresh Or Frozen Blueberries

• You can use either fresh or frozen blueberries to make this syrup. Fresh blueberries are great when in season, but frozen blueberries work well too and don’t need to be thawed before cooking.

What To Use This Syrup With

• Pancakes: Top our favorite Old-Fashioned Pancakes or these Greek Yogurt Pancakes with some.
• Greek yogurt: Stir some blueberry syrup into your favorite Greek yogurt.
• Frozen yogurt: We love topping this Frozen Yogurt with the sauce.
• Oatmeal: Make a batch of oatmeal and stir this syrup in!
• Muffins: Split open some muffins and drizzle this syrup right on top
• Crepes: Fill them up with or top homemade crepes with plenty of this syrup.
• French toast: Replace regular syrup with this in your French toast.
• Over fresh fruit: Cut up some fruit and toss individual bowls with a spoonful or two of this syrup.

More Breakfast Favorites

• Super popular Ham and Cheese Quiche
• Bread Pudding Recipe with raspberries
• Moist and flavorful Easy Banana Bread 
• Egg Skillet hearty breakfast dish
• The best Homemade Cinnamon Rolls

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5 from 17 votes

Blueberry Syrup

By Chelsea Lords

Blueberry Syrup comes together fast with fresh blueberries, sugar, vanilla, and a touch of cornstarch—breakfast just got better!

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 servings

Equipment

• Small pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 1-1/2 cups fresh blueberries see note 1
• ▢ 1/2 cup + 2 tablespoons water divided
• ▢ 1/4 cup granulated sugar
• ▢ 1 tablespoon cornstarch
• ▢ 1/2 teaspoon vanilla extract or 1 tablespoon fresh lemon juice (add either for a touch of flavor)

Instructions 

• In a small pot, combine blueberries, 1/2 cup water, and sugar. Heat on medium-high until it starts to boil and blueberries begin to break. Stir occasionally.
• Whisk 2 tablespoons of water and cornstarch in a small bowl until smooth. Add to the blueberries, bring to a rolling boil, then simmer for 3–4 minutes until the syrup thickens. (If the sauce is too thick, thin with 1 tablespoon of water at a time.)
• Optional Blend: If you want a completely smooth syrup, use an immersion blender to blend or carefully transfer to a blender and process until smooth.
• Remove from heat and stir in vanilla extract or lemon juice (but not both). Serve warm over pancakes, French toast, or crepes.

Video

Recipe Notes

Note 1: Taste the blueberries first; add extra sugar if tart, and use less if sweet. Adjust as needed after cooking.

Nutrition Note: Nutritional information is based on 1/3-cup servings.

Storage: Allow syrup to cool, then store in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months. Thaw in the fridge and reheat gently before use.

Nutrition

Serving: 1serving | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 28mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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