Blueberry Syrup

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Fresh blueberries, a little bit of sugar, cornstarch, vanilla, and water make for the most incredible blueberry syrup! This syrup takes minutes to whip together and is easy to make while you’re preparing the rest of your breakfast.

Pair this incredible syrup with homemade pancakes, French toast, or crepes (how to make crepes tutorial)!

Overhead image of the ready to serve blueberry syrup

You’ll want to put this blueberry syrup on everything!

We’ve been on a major blueberry eating spree the last few weeks between these healthy blueberry muffins, this blueberry smoothie, and pancakes with ridiculous amounts of this blueberry syrup. I’d vote for blueberry syrup over maple syrup on these perfect homemade pancakes every time.

And I think after you try this syrup, you’ll agree; it’s easy to make and adds so much to all your breakfast favorites!

Image of the fresh berries being added to a sauce pan

How to make blueberry syrup

  • Combine: blueberries, water, and sugar in a small pot. Bring the mixture to a low boil and stir occasionally. I recommend fresh not frozen blueberries for this syrup. (Blueberry season info here)
  • Thicken: in a separate bowl, whisk together cornstarch and water until smooth. You’ll add this to the blueberry mixture to thicken.
  • Simmer: everything simmers until thickened and the syrup reaches your desired consistency. Add in the vanilla extract. Here you can blend everything to make it super smooth or just serve it as is! (We love it with chunks of blueberries in it!)

What to use this syrup with

  • Pancakes: add them to our favorite pancake recipe or these Greek yogurt pancakes
  • Greek yogurt: stir some blueberry syrup into your favorite Greek yogurt (I love honey vanilla flavored)
  • Frozen yogurt: I love buying frozen vanilla yogurt (or even vanilla bean ice cream) and stirring blueberry syrup in to the slightly softened yogurt
  • Oatmeal: make a batch of oatmeal (my favorite way to make oatmeal here) 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 blueberry syrup in this French toast recipe
  • Over fresh fruit: cut up some fruit (bananas) and berries and toss individual bowls with a spoonful or two of this syrup

Up close image of the syrup on a wooden spoon in the saucepan

Blueberry Syrup FAQS

How long do fruit syrups last?

It depends on the fruit syrup, but this syrup lasts up to one week if stored in an airtight container in the fridge. This is contingent upon using good, ripe, and 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.

Does blueberry syrup need to be refrigerated?

Yes it does! Any leftovers you have, transfer to an airtight container and place in the fridge

Image of the blueberry syrup recipe being added to pancakes.

More breakfast favorites:

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Blueberry Syrup

5 from 2 votes
Fresh blueberries, a little bit of sugar, cornstarch, vanilla, and water make for the most incredible blueberry syrup! This syrup takes minutes to whip together and is easy to make while you're preparing the rest of your breakfast.
Print Recipe

Blueberry Syrup

5 from 2 votes
Fresh blueberries, a little bit of sugar, cornstarch, vanilla, and water make for the most incredible blueberry syrup! This syrup takes minutes to whip together and is easy to make while you're preparing the rest of your breakfast.
Course Breakfast
Cuisine American
Keyword blueberry syrup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 51kcal
Author Chelsea

Ingredients

  • 1 and 1/2 cups fresh blueberries
  • 1/2 cup + 2 tablespoons water, separated
  • 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

  • Place blueberries in a small saucepan. Add 1/2 cup water and sugar. Heat over medium-high heat until mixture comes to a low boil and blueberries are just beginning to break apart. Stir occasionally.
  • In a small bowl, whisk together the remaining 2 tablespoons water and cornstarch with a small fork. Whisk until smooth. Pour into the blueberry mixture and then bring to a rolling boil. Reduce the heat to a simmer and simmer on low heat for 3-4 minutes or until syrup reaches your desired consistency. (if the sauce is too thick, thin with 1 tablespoon of water at a time). 
  • IF you want a completely smooth syrup, use an immersion blender to blend or carefully transfer to a blender and blend until smooth. 
  • Remove from heat and stir in vanilla extract. Serve warm over pancakes, French toast, crepes, etc.! 🙂

Recipe Notes

Taste your blueberries before making the syrup. If they're a little tart, add some extra sugar. If they're fairly sweet to begin with, reduce the sugar and then taste test at the end to see if you need to add a bit more. 

Nutrition Facts

Calories: 51kcal

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Nutrition Facts in Blueberry Syrup

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8 Comments

    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.

  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.

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