Homemade Blueberry Syrup

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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.


  • 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


  • 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.

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Blueberry Syrup

5 from 17 votes
Blueberry Syrup is quickly made by combining fresh blueberries, sugar, cornstarch, vanilla, and water, perfect for making your breakfast that much better.
Print Recipe

Blueberry Syrup

5 from 17 votes
Blueberry Syrup is quickly made by combining fresh blueberries, sugar, cornstarch, vanilla, and water, perfect for making your breakfast that much better.
Course Breakfast
Cuisine American
Keyword blueberry syrup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Chelsea Lords
Calories 58kcal


  • 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)


  • 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.) 
  • 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. 
  • SERVE: Remove from heat and stir in vanilla extract or lemon juice (but not both). Serve warm over pancakes, French toast, or crepes.


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. 

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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    1. 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. 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.

    3. 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?

  1. 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.

  2. 5 stars
    Added a couple of drops of orange oil (concentrated flavoring) to the second batch and it’s out of this world delicious! My husband loves this. I made it thick more like a jam.

  3. 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.

  4. 5 stars
    I used frozen blueberries, since I don’t really mind if I start with tart or sweet berries, and just reduced the amount of water a bit (from 1/2 cup to 1/3 cup), to account for any water that the frozen berries might release, and it turned out perfectly. Only mistake I made was not making more because it’s almost gone.
    Also if you need to adjust sweetness after it’s made: while it’s still hot, adding a bit of Agave sweetner helps. Thank you for the recipe!

  5. 5 stars
    I love this recipe! I’ve made it with vanilla and with lemon and found I like it without either. Fantastic recipe for blueberry syrup.

  6. 5 stars
    I made this at work on Monday, today is Friday and it is completely done. They went crazy on it. I think buying syrup is a thing of the past now.
    Very delicious.

    1. This syrup lasts up to one week if refrigerated in an airtight container. This is contingent upon using good, ripe, fresh blueberries when making this syrup. When in doubt, give the Blueberry Syrup a quick stir and smell test. If it smells funny or the color is off, it’s likely gone bad. Better safe than sorry!

  7. 5 stars
    I make this at least several times a year. It’s so good! I never buy pancake syrup at the grocery store anymore.

  8. 5 stars
    I made this with fresh blueberries, turned out awesome! Not too sweet! I’m going to try using this same recipe with some fresh blackberries.

  9. Tasted so good with Dutch Baby pancakes and was a huge hit with our family! I added a pinch of salt and lemon juice along with the vanilla plus a brown (super ripe) banana and cooked it all down and it was pretty amazing. Reminded me of the ice cream flavors at Salt and Straw, our local award winning ice cream shop!

  10. 5 stars
    Just made 9/2023 wonderful!
    I substituted 1/4 cup Slenda 0 calorie instead of 1/4 cup of sugar…I used fresh lemon juice…
    I will definitely be making over and over
    again. Thank you!

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