Blueberry Syrup Recipe

Blueberry syrup in a dispenser next to a bowl of blueberries

5 from 7 votes

Our blueberry syrup recipe transforms blueberries into the most delicious topping for pancakes, ice cream, and more. See all 3 methods for making it the consistency you prefer.

Prep Time10

Cook Time12

Total Time22

Course: Syrup

Cuisine: American

Keyword: blueberry syrup

Servings:

Calories: 86kcal

Author: Kelsey Crist

Equipment

fine mesh strainer (optional)

Ingredients

1 pound blueberries
1 cup sugar
1/4 cup water
2 teaspoons lemon juice

Instructions

For Chunky Blueberry Syrup:

Place blueberries, sugar, 1/4 cup water, and lemon juice in a large saucepan and heat over medium-high heat. Stir frequently making sure to scrape the bottom and sides often. Sugar can burn onto the sides and make it hard to clean your pan later.
When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until blueberries become soft and syrup thickens. Serve or store for later use.

For Blended Syrup:

Follow the directions above for Chunky Blueberry Syrup then, 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):

Follow the directions above for Chunky Blueberry Syrup. After simmering the syrup, 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 the saucepan and bring to a simmer. Thicken by combining 1/4 cup water and 2 tablespoons cornstarch in a small bowl. Add slowly to the syrup, 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).

Video

Notes

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. Either store in the refrigerator, freeze, or can a batch at a time to share with others or have year-round. Never run out of your favorite homemade blueberry pancake syrup!

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 and process – The 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. NOTE: Syrup thickened with cornstarch CANNOT be safely canned.

Nutrition