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!

Ready-to-serve Blueberry Syrup.

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!

Fresh berries being added to a sauce pan.

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.

Blueberry Syrup on a wooden spoon, still in the saucepan.

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.

Blueberry Syrup recipe being added to pancakes.

What To Use This Syrup With

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

5 from 16 votes

Blueberry Syrup

Blueberry Syrup is quickly made by combining fresh blueberries, sugar, cornstarch, vanilla, and water, perfect for making your breakfast that much better.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings

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

Note 1: Taste the blueberries first; add extra sugar if tart, use less if sweet, and adjust as needed after cooking.
Nutritional information is based on 1/3-cup servings.ย 

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.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 16 votes (1 rating without comment)

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Recipe Rating




46 Comments

  1. Jamilla says:

    Can I use frozen berries with this recipe?

    1. Chelsea Lords says:

      Yes!

  2. Corbin says:

    Wow ๐Ÿคฉ really good

    1. Chelsea Lords says:

      Thanks Corbin! ๐Ÿ™‚

  3. Tina says:

    5 stars
    Excellent and easy!my family loved it. I will make again. Thank you

    1. Chelsea Lords says:

      So happy to hear that! ๐Ÿ™‚

  4. James says:

    5 stars
    I made this recipe and it was delicious. I didn’t blend the blueberries but I think that made for a wonderful blueberry syrup.

    1. Chelsea Lords says:

      So glad you enjoyed this! Thanks for your comment James! ๐Ÿ™‚

  5. Arley says:

    5 stars
    Turned out great… Used vanilla instead of lemon juice.

    1. Chelsea Lords says:

      Sounds great ๐Ÿ™‚ Thanks Arley!

  6. Sherry says:

    5 stars
    Added a couple of drops of orange oil (concentrated flavoring) to the second batch and itโ€™s out of this world delicious! My husband loves this. I made it thick more like a jam.

    1. Chelsea Lords says:

      What a great idea on the drops of orange oil! ๐Ÿ™‚

  7. Scott says:

    5 stars
    Amazing! I have so many blueberries, chose this recipe to try and WOW! So easy, totally delicious!

    1. Chelsea Lords says:

      I’m so happy to hear this Scott! Thanks for your comment! ๐Ÿ™‚

  8. Leslie says:

    5 stars
    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.

    1. Chelsea Lords says:

      I’m so happy you loved this blueberry syrup! Thanks so much for your comment Leslie! ๐Ÿ™‚

  9. Carmie says:

    5 stars
    Delicious! Made it with my kids today!

    1. Chelsea Lords says:

      Glad you enjoyed! Thanks for the comment ๐Ÿ™‚

  10. Rachel madere says:

    Can this be canned? To keep a shelf life?

    1. Chelsea Lords says:

      I’m sorry, I am very unfamiliar with canning so I can’t give you a great answer; hopefully someone else can chime in!

    2. Kimberly Wirtz says:

      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.

      1. Chelsea Lords says:

        Thanks Kimberly!

    3. Elizabeth Cobun says:

      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?