Sometimes you just want that good thick blueberry syrup. This Cracker Barrel Blueberry Syrup recipe is simple—just blueberries, sugar (or honey), water, and a little starch. It’s fast, cheap, and way better than the bottled stuff. Use it on pancakes, waffles, oatmeal… or just spoon it. No judgment.

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Quick Summary

Prep time: 5 mins
Cook time: 20 mins
Flavor: berry-forward, slightly tart, sweet
Great for: slow mornings, pancakes, fridge syrup stash.

Why I Like This Recipe

I didn’t plan on making syrup. I was just staring at a sad bag of frozen blueberries and didn’t want toast again. Threw stuff in a pan. Fifteen minutes later I had thick, shiny blueberry syrup. It accidentally made breakfast good.

Ingredients

2 cups blueberries (fresh or frozen)
½ cup sugar or honey
1 cup + 2 Tbsp water, divided
1 Tbsp cornstarch (or tapioca starch)

How To Make Blueberry Syrup

Simmer the berries: In a medium pot, dump in the blueberries, 1 cup of water, and sugar (or honey). Heat it up till it boils. Stir here and there so it doesn’t stick.
Let it cook: Drop the heat down to a simmer. Let it go for like 10 minutes. The berries will burst. It’s fine. Kinda the point.
Thicken it: Mix 2 Tbsp water with the cornstarch in a little bowl—make sure it’s smooth. Pour that into your blueberry mix. Stir. It thickens fast.
Cool it off: Turn the heat off. Let it sit about 5 minutes. It gets thicker as it cools.
Smooth or chunky: Want it smooth? Blend it. Want it chunky? Don’t. That’s it.
Store: Pour it into a jar. Fridge it. Keeps for 1–2 weeks. Just warm it up a little before using.

Tips for Success

Frozen blueberries work fine. No need to thaw.
Don’t skip the starch or it’s just… purple water.
Taste it. Some berries are sour, so adjust the sugar if needed.
Let it sit before blending or you’ll be cleaning blueberry lava off your ceiling.

Storage and Reheating

Fridge: Seal it in a jar or container. Keeps 1–2 weeks easy.
Microwave: 15–20 seconds and it’s good to go.
Stovetop: Low heat, stir often. Done in a couple mins.

Frequently Asked Questions

Can I use frozen berries?
Yep. Straight from the freezer.
Do I need a blender?
Only if you want it smooth. You can skip it.
Can I swap cornstarch?
Tapioca starch works. Flour doesn’t—gets weird.
Can I freeze it?
Sure. Thaw in fridge and stir before using.
Is it only for pancakes?
Nope. Use it on waffles, toast, yogurt, ice cream, whatever.

Common Mistakes and How to Dodge Them

Adding starch too fast: You’ll get lumps. Mix it smooth in water first.
Not watching the pot: It bubbles up fast. Keep an eye so it doesn’t overflow.
Skipping the cool down: Syrup thickens as it cools. Don’t judge it too soon.
Overblending hot mix: The lid might blow off. Cool it first. Trust me.
Storing while hot: Steam messes with the lid seal. Let it cool before jarring.

Nutrition Facts (Per Tbsp)

Calories: 45 kcal
Total Fat: 0.1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 1 mg
Potassium: 20 mg
Total Carbohydrate: 12 g
Dietary Fiber: 0.5 g
Sugars: 11 g
Protein: 0.2 g