Make homemade Blueberry Syrup for your pancakes, waffles, cheesecake, and ice cream! It's easy to make with only six ingredients.
This blueberry syrup recipe is the perfect way to make a weekend breakfast or holiday brunch feel extra special! You can let it simmer while preparing other dishes or make it ahead of time.
Tonia’s Notes
I love fruit syrup on my pancakes and waffles! Perkins used to bring a trio of syrups to the table and one of them was a berry syrup. They don't make it anymore so now I make this syrup instead!
It's also delicious on vanilla ice cream as a blueberry sundae. And you can drizzle it on no bake blueberry cheesecake to bring it to the next level!
How To Make
Ingredients In Saucepan
Put the frozen blueberries (you can also use fresh), water, granulated sugar, corn syrup, and lemon juice in a saucepan. Stir to combine.
Boil The Syrup
Bring the mixture to a boil over medium heat. Reduce heat to low and simmer for 18-20 minutes. The longer you boil it, the thicker the syrup will be.
Strain
Use a fine mesh strainer to strain the blueberry syrup. You can skip this step if you want a chunky blueberry sauce. Use the back of a spoon to press the juice out of the blueberries. Then, stir in the vanilla extract.
Storage Tips
- Refrigerator: Allow the blueberry syrup to cool before transferring it to a storage bottle or container. Then, store it in the fridge for up to a week.
- Freezer: You can store it in a freezer-safe container for 1-2 months.
- Reheat: You can use the syrup directly from the fridge, or you can reheat it in the microwave or in a saucepan on the stovetop.
More Syrup Recipes
Blueberry Syrup
Video
Equipment
Ingredients
- 2 cup frozen blueberries or use fresh
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
Instructions
- Put the blueberries, granulated sugar, water, lemon juice, and corn syrup in a saucepan and stir to combine.
- Bring to a boil over medium heat and boil for 18-20 minutes, stirring often.
- Strain the syrup with a fine mesh strainer. Stir in the vanilla.
