Home > Desserts > Blueberry Syrup Blueberry Syrup April 11, 2019 | 46 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Fresh blueberries, a little bit of sugar, cornstarch, vanilla, and water make for the most incredible Blueberry Syrup! It takes just minutes to fix 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)! You’ll want to put 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 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! How to make Blueberry Syrup Combine: Add 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 stir this into the blueberry mixture to thicken it. 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!) QUICK TIP 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. What to use this syrup with Pancakes: Top our favorite Pancake Recipe or these Greek Yogurt Pancakes with Blueberry Syrup. 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 into 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 (such as bananas) and berries and toss individual bowls with a spoonful or two of this syrup. Blueberry Syrup FAQs How long do fruit syrups last? It depends on the fruit syrup, but 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! Does Blueberry Syrup need to be refrigerated? Yes, it does! Transfer any leftovers to an airtight container and place in the fridge. Can Blueberry Syrup be frozen? Yes! Allow the syrup to cool to room temperature. Next, transfer the cooled syrup into airtight freezer-safe containers. (Choose containers that won’t discolor; the intense color of blueberries can stain some containers.) Leave about 1/2-inch at the top of each container; place the lid on and seal tightly. Freeze for up to 3 months. Thaw overnight in the fridge. More breakfast favorites Ham and Cheese Quiche (quickest quiche ever) Bread Pudding Recipe (with croissants) Easy Banana Bread (simple and flavorful) Chocolate Muffins (bakery style) Homemade Cinnamon Rolls (with the best secret ingredient!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Blueberry Syrup 5 from 17 votes - Review this recipe Fresh blueberries, a little bit of sugar, cornstarch, vanilla, and water make for the most incredible Blueberry Syrup! It takes just minutes to whip together and is easy to make while you're preparing the rest of your breakfast. SAVE TO RECIPE BOX Print Recipe Blueberry Syrup 5 from 17 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Fresh blueberries, a little bit of sugar, cornstarch, vanilla, and water make for the most incredible Blueberry Syrup! It takes just 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 minutes Cook Time 10 minutes minutes Total Time 20 minutes minutes Servings 6 servings Chelsea Lords Calories 58kcal Author Chelsea Lords 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)US - Metric USMetric InstructionsPlace blueberries in a small saucepan and add 1/2 cup water and sugar. Heat over medium-high heat until the 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 until smooth. Pour into the blueberry mixture and bring to a rolling boil. Reduce the heat 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 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 Recipe NotesNote 1: 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. Nutritional information is based on 1/3-cup servings. Nutrition FactsCalories: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I’m sorry, I am very unfamiliar with canning so I can’t give you a great answer; hopefully someone else can chime in! Reply
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. Reply
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? Reply
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. Reply
Amazing! I have so many blueberries, chose this recipe to try and WOW! So easy, totally delicious! Reply
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. Reply
I made this recipe and it was delicious. I didn’t blend the blueberries but I think that made for a wonderful blueberry syrup. Reply
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! Reply
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. Reply
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. Reply
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! Reply
I make this at least several times a year. It’s so good! I never buy pancake syrup at the grocery store anymore. Reply
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. Reply
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! Reply
I made this and it was the best blueberry syrup I have ever tasted..thank you so much…first time tryee Reply
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! Reply
