Blueberry Syrup
Blueberry Syrup comes together fast with fresh blueberries, sugar, vanilla, and a touch of cornstarch—breakfast just got better!
Servings: 6 servings
Cost: $4.52
Equipment
Ingredients
- 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
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