Blueberry Syrup is so easy to make with a few simple ingredients in less than 30 minutes! It’s perfect for pancakes and so much more. The best part is that it lasts for weeks in the refrigerator and even longer in the freezer, so it’s great for making ahead of time.
Keep things fruity and sweet with more easy recipes like mango syrup and coconut syrup!
Table of Contents
There’s a whole lot to love about this homemade blueberry syrup recipe! It’s quick, easy, and packed with sweet blueberry flavor from the perfect amount of fresh blueberries. I first concocted this sweet syrup on a summer morning when we were craving some fruity pancakes. The rest is history!
I can easily say that this blueberry syrup is one of the most versatile recipes I’ve ever made. My family practically begs for this stuff, so I’ve gotten creative with how I serve it! For example, just the other day I used it to sweeten up some lemonade for a berry twist and it was a total hit. Everyone loved it.
Have I mentioned just how easy this syrup is to make? It takes me just under 30 minutes from start to finish! You pretty much just have to cook everything in a pot, strain it, and thicken it. Scroll down for more detailed step by step instructions and see for yourself just how simple this recipe really is.
Ingredient Notes
Blueberries – If you have any extras (that you don’t just enjoy as a snack), use them in my sweet and tropical toasted coconut blueberry bread recipe!
POM Juice – If you can find it, use the blueberry-pomegranate flavor or simple use the classic. You should be able to find this at most major grocery stores.
Lemon Juice – always try to use freshly squeezed lemon juice! It’ll give you much better results than the bottled alternative.
See the recipe card below for the full list of ingredients and instructions.
How to Make Blueberry Syrup
Cook the blueberries. In a small sauce pot, combine blueberries, lemon juice and 1/3 cup of sugar (1). Cook, covered, on medium-low heat for about 15 minutes. Stir occasionally. The blueberries should be fully cooked and mushy.
Strain. Run the blueberry mixture through the fine mesh strainer to get the juice out (2). Press the blueberries into the strainer to get all the juice.
PRO TIP: Don’t discard the leftover blueberries! You can use the leftover blueberries in yogurt, pancakes or waffles!
Stir it all together. Return the blueberry juice to the sauce pot and whisk in the remaining sugar and POM juice (3). Combine cornstarch with a splash of cold juice or water, mix well. Pour in the cornstarch slushy while constantly whisking (4).
Cook until thickened. Bring the mixture to a gentle simmer over medium heat and lower the heat to medium-low. Keep slowly whisking until the syrup thickens. Cook for about 5-7 more minutes, stirring from time to time. Cool completely before serving (5).
Storing and Freezing Instructions
Blueberry syrup is a great condiment to keep on hand and it lasts quite a while! Just make sure to cool the syrup to room temperature first, then you can refrigerate or freeze it.
Refrigerator – Transfer cooled blueberry syrup into a glass jar with an airtight lid and refrigerate for up to 2 weeks. To get some out, remember that it’s best to pour some out of the jar rather than using a spoon.
Freezer – Transfer cooled blueberry syrup into a freezer-safe container that can be closed airtight. It can be a plastic freezer food storage container or a freezer zip-top bag. You can store all of the syrup at once or portion it into smaller batches. Get as much air out as you can, label, and freeze for up to 3 months. Thaw slowly, overnight, in the refrigerator.
How to Use Blueberry Syrup
Here are just a few ways I love to use homemade blueberry syrup!
- Pancakes – Classic pancakes are always a winner! My family also loves pairing this syrup with ricotta pancakes and buttermilk pancakes.
- Waffles – There’s nothing like blueberry syrup on some classic buttermilk waffles. I love it on whole wheat blueberry vanilla waffles for even more berry goodness!
- French Toast – Serve the BEST French toast with blueberry syrup and thank me later. Overnight French toast bake it great for making ahead with the syrup, too.
- Pies – Drizzle this syrup on any of your favorite fruity pies.
- Cakes – I recently served blueberry syrup on top of my blueberries and cream cake and it was amazing!
- Cheesecakes – New York cheesecake and ricotta cheesecake are both amazing with this fruit syrup.
- Ice Cream – Top off your favorite ice creams with this homemade syrup.
- Drinks – Use it in drinks like lemonade, iced tea, soda water, and cocktails like a classic mojito for a fruity twist.
Recipe FAQs
Yes, you can use frozen blueberries! You can start with them frozen or thaw the berries first. If you’ll be starting with frozen blueberries, keep the heat low and cover the pot until the blueberries are thawed.
Yes, this blueberry syrup is gluten-free. It’s thickened with cornstarch, which is gluten-free. But as always, double check your packaging label!
Absolutely! This blueberry syrup will be a great addition to your lemonade, iced tea, hot tea, and many others. Mix it with some soda water to get a twist on an Italian Soda. You can also use it in many cocktails.
More Blueberry Recipes To Try
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Homemade Blueberry Syrup Recipe
Ingredients
- 12 oz blueberries
- 1/3 cup white granulated sugar
- 1 tbsp lemon juice
- 1 cup Blueberry/Pomegranate POM juice
- 3 tbsp cornstarch
- 1/2 cup brown sugar
- 1/3 cup white granulated sugar
Instructions
- In a small sauce pot, combine blueberries, lemon juice and 1/3 cup of white granulated sugar. Cook, covered, over medium-low heat for about 15 minutes. Stir occasionally. The blueberries should be fully cooked and mushy.(Watch the pot, if the heat is too high, it will boil over.)
- Run the blueberry mixture through the fine mesh strainer to get the juice out. Press the blueberries into the strainer to get all the remaining juice. (Tip: You can use the leftover blueberries in yogurt, pancakes or waffles.)
- Return the blueberry juice to the sauce pot and whisk in the remaining sugar and POM juice. Combine cornstarch with a splash of cold juice or water, mix well. Pour in the cornstarch slushy while constantly whisking.
- Cook until thickened. Bring the mixture to a gentle simmer over medium heat and lower the heat to medium-low. Keep slowly whisking until the syrup thickens. Cook for about 5-7 more minutes, stirring from time to time.
- Cool completely before serving.
Notes
- Storing: Transfer cooled blueberry syrup into a glass jar with an airtight lid and refrigerate for up to 2 weeks. To get some out, remember that it’s best to pour some out of the jar rather than using a spoon.
- Freezing: Transfer cooled blueberry syrup into a freezer-safe container that can be closed airtight. It can be a plastic freezer food storage container or a freezer zip-top bag. You can store all of the syrup at once or portion it into smaller batches. Get as much air out as you can, label, and freeze for up to 3 months. Thaw slowly, overnight, in the refrigerator.
Nutrition
Originally published on Will Cook For Smiles in April 2013.
kjinlady says
My family gobbled their pancakes down and couldn’t stop telling me how much they loved them. These were a big hit with this delicious syrup.
lyuba says
I’m so happy that everyone loved it! Thank you!
Jennifer says
Thanks for sharing your recipes everything looks so yummy 🙂
dj says
seriously the root beer cupcakes with ice cream float frosting…i would try that !!!!!!!!
April says
How much does this make and how long does it last in the fridge?
lyuba says
Hello, April! It makes about 12 oz and I am not sure about the shelf life. Since it’s cooked with a lot of sugar, I would say that it will keep in the fridge for a while. We had it in the fridge for about a 4 weeks before we finished it. Keep refrigerated with the lid tightly on the jar.
Nicole says
You can also always can it, in a hot water bath for about 10-20 mins for both pints and half-pints. Then let them cool overnight in a draft free place without touching them. (You may want to exempt the cornstarch, not sure how well that cans). The texture also changes after 6-8 months, but can last up to 12 months.
lyuba says
You can definitely try it! I’m not sure if the sugar amount is enough for canning but I am not a canning expert 🙂 I always helped but never did it on my own.
Nicole says
I’m going off my experience with strawberry syrup that I canned in the past. I am assuming that the natural sugar of the blueberry mixed with the added sugar is enough. But that will be a great experiment to try and with about 22 lbs of blueberries I’ll have plenty to try with if I do small batches.
lyuba says
That’s true. I hope it works out well and I hope you let me know!
Cathy says
Oh my – this looks delicious!
I would love for you to share this and link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Hugs, Cathy
Jennifer says
Visiting from Monday Funday. I’d like to invite you to my Friday Flash Blog, where you can share your best blog entry of the week! The party goes on ALL weekend at thejennyevolution.com. And who knows, you may just get featured next week.
Jennifer
thejennyevolution.com
Meredith @ A TIPical Day says
I love blueberry syrup, so I will be making this one for sure! I just pinned this recipe. Thanks for sharing it at The Scoop! (Can’t wait to try the coconut syrup too!)
Holly Lefevre says
I love all of your syrup recipes…my kids will flip for this!
Angela says
We are big waffle fans and I have blueberries in the freezer. This recipe looks so good and easy! I love that I have all of those ingredients on hand. 🙂 Stopping by from Home Stories A to Z.
Christie - Food Done Light says
Blueberries are my favorite fruit too. I would probably love this syrup just eating it with a spoon 🙂 Thanks for sharing on Thursdays Treasures.
Miz Helen says
Our Blueberry Bushes are loaded with blooms, this will be a great syrup to try. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Michelle says
Is it wrong to put pancakes on next week’s menu just for this syrup?
Visiting from Full Plate Thursday. Thanks for sharing this…yum!