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
- Combine: Cook fresh blueberries, water, and sugar together. Stir occasionally to prevent sticking and make sure there is even cooking.
- Thicken: Use cornstarch to make it thick like syrup.
- Flavor: Add vanilla or lemon juice for taste.
- Optional Smoothness: Blend for a smoother consistency. Be careful when blending hot liquids; start slowly to avoid splashing.
- 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
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.
Storage
- Store the cooled syrup 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.
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
Blueberry Syrup
Ingredients
- 1 and 1/2 cups fresh blueberries Note 1
- 1/2 cup + 2 tablespoons water divided
- 1/4 cup white granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon pure vanilla extract OR 1 tablespoon fresh lemon juice (add either for a touch of flavor)
Instructions
- COMBINE: In a small saucepan, combine blueberries, 1/2 cup water, and sugar. Heat on medium-high until it starts to boil and blueberries begin to break. Stir occasionally.
- BOIL: 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.)ย
- 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.ย
- SERVE: 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use frozen berries with this recipe?
Yes!
Wow ๐คฉ really good
Thanks Corbin! ๐
Excellent and easy!my family loved it. I will make again. Thank you
So happy to hear that! ๐
I made this recipe and it was delicious. I didn’t blend the blueberries but I think that made for a wonderful blueberry syrup.
So glad you enjoyed this! Thanks for your comment James! ๐
Turned out great… Used vanilla instead of lemon juice.
Sounds great ๐ Thanks Arley!
Added a couple of drops of orange oil (concentrated flavoring) to the second batch and itโs out of this world delicious! My husband loves this. I made it thick more like a jam.
What a great idea on the drops of orange oil! ๐
Amazing! I have so many blueberries, chose this recipe to try and WOW! So easy, totally delicious!
I’m so happy to hear this Scott! Thanks for your comment! ๐
Easy and quick. Made it just like the recipe. I mixed a little with vanilla ice cream and graham crackers and then topped it all with more of the sauce.
I’m so happy you loved this blueberry syrup! Thanks so much for your comment Leslie! ๐
Delicious! Made it with my kids today!
Glad you enjoyed! Thanks for the comment ๐
Can this be canned? To keep a shelf life?
I’m sorry, I am very unfamiliar with canning so I can’t give you a great answer; hopefully someone else can chime in!
I do a lot of fruit canning. You can it with a simple water bath procedure. I would put it in jars with about 1/4 inch room at the top and do a 10-minute boiling water bath, then let cool and seal.
Thanks Kimberly!
Probably will not work if you can it because it’s thickener is corn starch. Corn starch does not stay thick when reheated. This is why pectin and the cooking of sugar is what makes things like jelly set up?