Blueberry syrup is an easy-to-make recipe that goes great with practically any breakfast food or dessert. In this case, we’re using it for pancakes or waffles, but don’t be afraid to get creative with it in other ways too.
Making blueberry syrup is easy and simple. It only takes a few minutes on the stove and can be finished before you’re done with cooking up a batch of fluffy buttermilk pancakes or waffles.
This is a great recipe to use when you find an abundance of blueberries in the house or you just want a fresher feeling at breakfast.
Maple syrups can get a bit redundant but swapping out those syrups for a homemade blueberry syrup once in a while can make breakfast feel unique and special again.
Try a fresh stack of pancakes with blueberry syrup and whipped cream on top and you’re in for an even bigger treat!
Blueberry syrup ingredients
- Blueberries: Using fresh or frozen blueberries we will cook them down and mash them into a perfect syrup consistency full of vibrant blue/purple hues.
- Water: This is necessary for getting the consistency just right. The actual amount of water needed might vary as you adjust thickness to get the perfect drizzle consistency.
- Sugar: To make sure our syrup is sweet, we need to use some granulated sugar. This also helps to thicken the mixture just a tad.
- Vanilla: A little vanilla extract rounds out the flavors and adds a little of its own making this syrup so gosh darn tasty!
- Lemon juice: We need lemon juice to help keep that fresh tangy taste in the syrup. It also helps to preserve some brightness in color too!
How to make blueberry syrup
- Mix the blueberries, water, and sugar in a small pot on your stove. Heat it until the mixture is bubbling and the blueberries are practically exploding. While they aren’t really exploding, they are bursting and making your job of mashing them that much easier. It should take about 10 minutes to reach this stage.
- Then mash the berries by holding the back of a spoon against the side of the pot, or with a potato masher if you have one handy.
- Remove your pot from the heat and stir in the lemon juice and vanilla extract.
- Let it cool for a few minutes. This is also a great way to let it thicken up a little more as it sets.
- This is sort of similar to how after stirring instant pudding it’s runny, but when you let it sit for 5 minutes it thickens.
- While eating blueberry syrup after it’s been freshly made gives you that incredible warm drizzle over your waffles that just cannot be beaten, you may not use it all in one sitting.
Homemade Blueberry Syrup FAQs and Tips
Believe it or not, the syrup has a pretty long shelf life thanks to the high sugar content. That being said, this blueberry syrup recipe doesn’t contain preservatives and may not be as high in sugar as traditional maple syrups.
You can use this blueberry syrup on pancakes, over waffles, drizzled on a cheesecake, or even take it and swirl it into your homemade lemonades. There are many solutions that could work great, but don’t forget to try it warmed over your favorite vanilla ice cream. Yum!
Yes, to prevent the growth of bacteria or molds, it is best to keep this blueberry syrup stored in an airtight container in the fridge for up to 6 weeks!
Yes, blueberry syrup freezes quite well. Store it in a Ziploc bag or in a glass container, making sure to leave some headspace room in the jar. Then store it in the freezer for up to a few months and allow it to thaw before use. You can also warm it up for a “fresh-made” feel.
I do not recommend canning this blueberry syrup recipe. For safe storage solutions only keep them in the fridge or freezer for the recommended time frame. This recipe is not canning friendly but can still last for a while if properly stored.
- 2 cups blueberries
- 1 1/2 cups sugar
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 teaspoon vanilla extract
- Combine blueberries, sugar, and water.
- Mash and bring to a simmer.
- Simmer 10 minutes, mashing periodically.
- Off the heat, add the lemon juice and vanilla.
- Let cool.
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Denise M Osborne says
Absolutely delicious! I have made this recipe a few times and have no issues with canning it in a water bath.
Thank you for sharing Denise! That’s super helpful for others.