Blueberry Syrup Recipe

Forget the artificial bottles from the grocery store; this homemade Blueberry Syrup is a game-changer that transforms a simple breakfast into a gourmet experience. By simmering fresh or frozen blueberries until they burst and release their natural juices, you create a deep purple nectar that is equally tart and sweet. Whether draped over a stack of fluffy pancakes or swirled into morning yogurt, this thick, glossy syrup delivers pure fruit flavor in just 10 minutes.

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Blueberry Syrup Recipe Ingredients

• 2 cups blueberries (fresh or frozen – no need to thaw)
• ½ cup granulated sugar (or honey for a floral note)
• 1 cup water (for the base)
• 2 tablespoons cold water (for the slurry)
• 1 tablespoon cornstarch

How To Make Blueberry Syrup Recipe

1. Start the Base: In a medium saucepan set over medium-high heat, combine the 1 cup of water, sugar (or honey), and the blueberries. Give it a gentle stir to mix the sweetener with the liquid. Bring the mixture to a rolling boil.
2. Simmer and Soften: Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Let the mixture cook for about 10 minutes, stirring occasionally to prevent sticking. During this time, the blueberries will soften and burst, releasing their deep purple hue, and the liquid volume will reduce slightly.
3. Create the Slurry: While the berries simmer, prepare your thickener. In a small separate dish, whisk together the cornstarch and the 2 tablespoons of cold water until completely smooth and free of lumps. (Do not add dry cornstarch directly to the hot pot, or it will clump).
4. Thicken: Turn off the heat. Pour the cornstarch slurry into the hot blueberry mixture while stirring constantly. Let it sit in the warm pot for about 5 minutes. As it sits, you will see the mixture transform from a thin juice into a rich, thick, glossy syrup that coats the back of a spoon.
5. Blend (Optional): If you prefer a smooth syrup similar to IHOP’s, carefully transfer the mixture to a blender and blend until smooth. If you like the rustic texture of whole blueberry tidbits (highly recommended!), simply leave it as is.
6. Serve: Pour warm syrup over pancakes, waffles, or French toast.

Recipe Tips

• Fresh vs. Frozen: Frozen blueberries are actually ideal for this recipe because the freezing process breaks down the cell walls, allowing them to release their juices faster. There is no need to thaw them beforehand.
• Sweetener Choice: White sugar provides a clean, classic syrup flavor that lets the berry taste shine. Honey adds a distinct floral flavor and a slightly thicker consistency. Maple syrup can also be used but changes the flavor profile significantly.
• Texture Control: The syrup will thicken further as it cools. If it becomes too thick after storing in the fridge, simply reheat it with a splash of water to loosen it up.
• Adding Acid: For a brighter “pop” of flavor, stir in a teaspoon of fresh lemon juice or lemon zest right at the end of the cooking process.
• Strain it: If you want a smooth syrup but don’t want to blend it (to avoid aeration/foam), you can press the cooked syrup through a fine-mesh sieve to remove the skins and seeds.

What To Serve With Blueberry Syrup Recipe

This syrup is versatile enough to move beyond just breakfast.

• Pancakes & Waffles: The obvious and best choice.
• Cheesecake: A perfect fruit topping for plain cheesecake.
• Ice Cream: Pour warm syrup over vanilla bean ice cream.
• Cottage Cheese: Stir in for a high-protein sweet snack.
• Drinks: Swirl into lemonade or cocktails for a blueberry twist.

How To Store Blueberry Syrup Recipe

• Refrigerate: Let the syrup cool to room temperature, then transfer to a glass jar with a tight lid. Store in the refrigerator for up to 2 weeks.
• Reheat: The cornstarch will make the syrup gel slightly when cold. Remove the lid and microwave the jar for 30-45 seconds to return it to a pourable consistency.
• Freeze: You can freeze this syrup in an airtight container for up to 3 months. Thaw in the fridge overnight.

Blueberry Syrup Recipe Nutrition Facts

• Calories: 45
• Total Fat: 0.1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1mg
• Total Carbohydrates: 12g
• Dietary Fiber: 0.5g
• Sugar: 11g
• Protein: 0.2g

Nutrition information is estimated per tablespoon (recipe makes approx 2 cups).

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