Blueberry Syrup is quickly made by combining fresh blueberries, sugar, cornstarch, vanilla, and water, reliable for making your breakfast that much better.
Pair this incredible syrup with from-scratch Pancakes, Banana Waffles, or crepes!
author note
Blueberry Syrup That’ll Replace Store-Bought for Good!
Near my parents’ home, there’s a store with amazing berry deals. When strawberries, blackberries, or blueberries go on sale, my dad calls, and I always have him grab a crate for me.
After trying the most satisfying blueberry syrup on my French Toast at a brunch with my girlfriends, I knew exactly what I’d do with those blueberries.
This blueberry syrup has quickly become a reliable—I’d even pick it over pancake syrup anyday! It’s straightforward to make, lasts a long time, and pairs with so many dishes. Once you try it, I think you’ll agree: it makes breakfast amazing!
Ingredients
- Blueberries: Fresh or frozen work here. If using fresh, taste the blueberries before making the syrup; add more sugar if tart, less if sweet, and adjust to taste after cooking.
- Water: We’re using this for mixing with cornstarch.
- Sugar: Enhances blueberries’ sweetness.
- Cornstarch: Thickens the blueberry syrup for a smooth texture. Mix the cornstarch with a small amount of water to make a slurry before adding it to the saucepan to prevent lumps.
- Vanilla Extract or Lemon Juice: We’re adding one or the other; vanilla for sweetness, lemon for tanginess–both are satisfying.
How To Make Blueberry Syrup
- Combine: Cook fresh blueberries, water, and sugar together. Stir occasionally to prevent sticking and make sure there is even cooking.
- Thicken: Use cornstarch to make it thick like syrup.
- Flavor: Add vanilla or lemon juice for taste.
- skippable Smoothness: Blend for a smoother consistency. Be careful when blending hot liquids; start slowly to avoid splashing.
- Serve: Enjoy it on pancakes, French toast, or crepes. You can store any leftovers in the refrigerator for up to two weeks.
Fresh Or Frozen Blueberries
You can use either fresh or frozen blueberries to make this syrup. Fresh blueberries are great when in season, but frozen blueberries work well too and don’t need to be thawed before cooking.
What To Use This Syrup With
- Pancakes: Top a reliable Old-Fashioned Pancakes or these Greek Yogurt Pancakeswith some.
- Greek yogurt: Stir some blueberry syrup into your favorite Greek yogurt.
- Frozen yogurt: home cooks enjoy topping this Frozen Yogurt with the sauce.
- Oatmeal: Make a batch of oatmeal and stir this syrup in!
- Muffins: Split open some muffins and drizzle this syrup right on top
- Crepes: Fill them up with or top from-scratch crepes with plenty of this syrup.
- French toast: Replace regular syrup with this in your French toast.
- Over fresh fruit: Cut up some fruit and toss individual bowls with a spoonful or two of this syrup.
Storage
- Store the cooled syrup in an airtight container in the fridge for up to 2 weeks.
- Freeze for up to 3 months. Thaw in the fridge and reheat gently before use.
More Breakfast Favorites
- Super popular Ham and Cheese Quiche
- Bread Pudding Recipe with raspberries
- Moist and flavorful straightforward Banana Bread
- Egg Skillet hearty breakfast dish
- The best from-scratch Cinnamon Rolls
