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Blueberry syrup is a sweet, thick jam-like sauce made from blueberries, sugar, and lemon juice. A delicious topping for pancakes, ice cream, and more.
Homemade Blueberry Syrup
This easy blueberry syrup recipe is the perfect addition to pancakes, waffles, lemonades, ice cream, and more! My kids love it over German Pancakes, and I love it with Lemon Ricotta Pancakes. With just a few simple ingredients, you can take your breakfast or brunch to the next level!
Blueberry Syrup – 3 Ways!
1. Chunky Syrup (Blueberry Topping)
This is the easiest way to make your blueberry syrup. No straining or blending required. For this method you simply cook the berries down, mash them a little bit, then cool and serve. You keep the berries in the sauce so it has more texture from the blueberry pieces. It also has seeds, so if you don’t like seeds in your syrup, then you may want to opt for one of the other methods. I like this kind of syrup best as an ice cream topping or stirred into muffin batter.
2. Smooth/Blended Syrup
This method is extracts more of the juices from the berries and you don’t get big chunks of blueberries. It looks more cloudy than the simple syrup because it is blended but tastes very similar. You can leave the seeds in, or strain the mixture through a fine mesh sieve or strainer to separate the seeds. I think of this as almost more of a blueberry sauce. This type of syrup goes well over French toast, waffles, pancakes, etc… or you can stir it into cake batter to create blueberry cake.
3. Simple Syrup
Simple syrup (full recipe below), just takes a step or two more than the methods above. Once the blueberries are done cooking, you strain the syrup directly into a jar or liquid measuring cup. This separates both the blueberry pulp and the seeds from the syrup. After the syrup is separated, you can thicken to your desired thickness using one of the methods below. This kind of syrup is the prettiest (in my opinion) because it is the most clear. It can be used over pancakes, ice cream, and it is gorgeous over a fresh slice of cheesecake. It is also the best syrup to stir into drinks because there are no seeds or pulp. Use it to make Italian sodas, blueberry lemonade, or even blueberry milk!
When heating the blueberry syrup, make sure to scrape the bottom and sides often. Sugar can burn onto the sides and make it hard to clean your pan later.
How to Store Blueberry Syrup
If you aren’t able to enjoy your fresh syrup right away, then there are some easy options for storing and enjoying later:
- Refrigerate – Refrigerate the fresh syrup for up to a week in the fridge. Keep the syrup in a jar or liquid measuring cup with a lid.
- Freeze – Place syrup into a freezer-safe container with a lid or a freezer-safe plastic bag and freeze for up to 3-4 months. Thaw in the refrigerator before using.
- Can & Process – *NOTE – Syrup thickened with cornstarch CAN NOT be safely canned. Blueberry syrup is easiest to can when the syrup is still piping hot from being on the stove. Prepare and sanitize pint-sized canning jars and add 1 teaspoon lemon juice to the bottom of the jars (if using 8 oz. jars, just use ½ teaspoon lemon juice). Add hot syrup and then place lids over the top. Process in a water bath canner for 10-12 minutes, remove from canner and allow to cool until lids seal. Store in a cool, dark place for up to 1 year.
Yes! Frozen blueberries will cook up just the same as fresh. I think that fresh taste better overall, but frozen work just fine!
Absolutely! Make syrup with strawberries, blackberries, raspberries, or make a mix! You can make this syrup with any kind of berry or mix of berries, following the same instructions as below.
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More Syrup Recipes
- fine mesh strainer (optional)
- Place blueberries, sugar, ¼ cup water, and lemon juice in a large saucepan and heat over medium-high heat.
- When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until blueberries become soft and syrup thickens.
For Blended Syrup:
- Use a blender, immersion blender, or food processor to blend blueberry mixture to desired consistency. Pour mixture into liquid measuring cup or jar through a fine mesh strainer (this will help remove the seeds) and allow to cool before serving.
For Simple Syrup (No Seeds, No Blueberry Bits):
- Drain the liquid from the blueberries into a large liquid measuring cup or jar. Press the blueberries gently to release excess juices. Skim foam from the syrup if needed. If syrup is too thin, return to sauce pan and bring to a simmer. Thicken by combining ¼ cup water and 2 tablespoons cornstarch. Add slowly, stirring constantly, until desired thickness is reached. Allow to cool before serving. Use excess blueberry pulp leftover in strainer as a spread if desired (It is SO good on toast or biscuits).