Looking for the perfect topping for your breakfast pancakes or waffles? Try this delicious blueberry syrup recipe that is easy to make and bursting with flavor!
Table of Contents
Blueberry Syrup
Switch up your syrup game with this vibrant homemade blueberry syrup recipe that’s bursting with real blueberry flavor. With just a few simple ingredients and ten minutes, you’ll have a sweet sauce that takes pancakes, waffles, French toast, even yogurt, oatmeal, or ice cream, to the next level.
Whether you’re using fresh or frozen berries, this recipe works year-round and brings a little extra magic to your mornings (or desserts). One taste of this easy recipe, and you’ll never reach for the store-bought stuff again.
Ingredients & Estimated Cost:
This blueberry syrup comes together with just four simple ingredients. Here are a few substitution ideas to make it work with what you have on hand.
- Blueberries (1 ½ cups – $1.92) – Frozen or fresh blueberries will work. Be sure to thaw the blueberries first if you are using frozen ones.
- Water (½ cup – $0.00) – Helps dissolve the sugar and while helping to create the perfect pourable syrup consistency. Use less water for a thicker syrup.
- Granulated sugar (¼ cup – $0.09) – Gives sweetness to the sauce and balances the tartness of the berries. Try using brown sugar for a warmer taste if you do not have granulated sugar.
- Cornstarch (1 ½ teaspoons – $0.04) – Cornstarch is what thickens the syrup and gives it that pourable consistency. If you don’t have any on hand, you can let the sauce simmer a bit longer to thicken naturally. Just keep in mind the texture will be slightly looser than when using cornstarch.
The recipe cost is calculated based on the amounts needed and will vary depending on fluctuating grocery costs.
How To Make Blueberry Syrup
Boil the ingredients, simmer, and serve. Let me show you how.
- Add ¾ cup of blueberries, water, and sugar to a small saucepan.
- Stir in the cornstarch mixture and bring to a boil.
- Reduce the heat, and allow the sauce to simmer as it thickens.
- Remove from the heat and mix in the remaining blueberries.
- Let the sauce cool before serving.
Recipe Tip
Use smaller wild blueberries. You can use any blueberries for this recipe, but I highly recommend smaller wild blueberries if you can find them. They have a more intense, concentrated flavor compared to regular blueberries and tend to break down more easily as they cook, resulting in a smoother, more flavorful syrup.
Blueberry Syrup
Recipe Cost 2.05 Serving Cost 0.51Equipment
- small saucepan
- Measuring cups & spoons
- mixing spoon
- Small bowl (for cornstarch slurry)
Ingredients
- 1 ½ cups blueberries fresh or frozen, divided
- ½ cup water
- ¼ cup granulated sugar
- 1 ½ teaspoons cornstarch dissolved in 1 Tablespoon of water
Instructions
- In a small saucepan over medium-high heat, add ¾ cup of blueberries, water, and sugar.
- Once the mixture starts to bubble, add in the dissolved cornstarch mixture and bring the mixture to a boil.
- Once it comes to a boil, reduce the heat to low and simmer for 3 minutes. The sauce will be thickened.
- Take the saucepan off of the heat and stir in the remaining blueberries.
- Let the sauce sit for 5 minutes before serving (the sauce will thicken even more as it cools).
Notes
- Store the syrup in a mason jar in the refrigerator for up to 1 week.
- To freeze the syrup, let it cool completely before placing it in an airtight container. Freeze for up to three months.
Nutrition
Blueberry Simple Syrup Recipe FAQs
My favorite recipe to serve this blueberry syrup with is The Best French Toast Recipe Ever! But you can pour it over pancakes, waffles, yogurt, oatmeal, and even ice cream.
Mix in a little bit of water at a time until the desired consistency is reached.
Sure. Try adding a dash of vanilla, cinnamon, lemon juice, or even some other fruits such as strawberries, blackberries, or raspberries to enhance the flavor.
This syrup has the best of both worlds. The blueberries break down during the cooking process, creating a smooth texture. Then you add in additional blueberries at the end, which adds a chunky texture.
Leave a Reply