Delicious 4 Ingredient Homemade Blueberry Syrup

I could eat this homemade blueberry syrup all day long. Blueberry syrup on pancakes or waffles in the morning. On ice cream at night and even mixed into salad dressing as a vinaigrette for lunch. Obviously, my homemade blueberry syrup disappears quickly in my house!

Homemade blueberry syrup recipe for blueberry pancakes, blueberry waffles, over ice cream for dessert and more. 4 ingredients and ready in 30 minutes, this is a quick cooking breakfast treat.

When I go out to eat, I usually order something that I can’t – or don’t – make at home.  Eating out is special, and I want something different and unique.  The wee ones tend to be the same way, which explains why Mister Man loves ordering French Toast.  Though I made an awesome French Toast, I don’t like French Toast, so I rarely make it.  And when homemade blueberry syrup is on the menu?  They jump for joy!

But now?  I discovered the secrets of making blueberry syrup from scratch – yep, homemade blueberry syrup.  It’s so easy and has so few ingredients – especially compared to commercial brands – that I think this is another of the foods that is no longer coveted when we go out to eat.  Instead, we’re eating the blueberry syrup at home on everything from yogurt to ice cream to pancakes and yes, even French Toast.

Homemade blueberry syrup in jars

I made this because I had a huge bag of organic blueberries in my freezer from when the wee ones and I went blueberry picking this summer.  I needed something to do with the berries, and I needed something that I could also make to bring to the Chicago Food Swap last weeekend.  I debated making blueberry crumble, but I vetoed that in favor of syrup, and boy am I glad I did.

[bctt tweet=”Easy and delicious homemade blueberry syrup #recipe – yum!” username=”honestandtruly”]

Needless to say, this was a popular dish at the food swap.  I was out of my syrup almost before I could blink, though I’m thrilled with the other items I bought home from a huge jar of canned tomatoes to apple honey to fresh buttermilk dressing to apple pie filling and more.  This is definitely a recipe I’ll be making again and again, and only partly because it is so incredibly easy to make and quick to come together – and I’m not exaggerating.  This was done and in jars in under a half hour, start to finish.

Homemade blueberry syrup being spooned from a jar

I used the blueberries that I’d frozen this summer, but you could most definitely use fresh blueberries the next time they’re in season.  And the fact that Costco just starting stocking a triple cherry frozen blend?  Those cherries inspired my homemade cherry syrup, too!

This recipe is also easily scaleable, too.  I doubled the recipe knowing I wanted to make more for the food swap (and it made about 10 cups of syrup give or take), so a single recipe is perfect for family use.  Or go ahead, double it.  I promise not to tell!

Homemade Blueberry Syrup

Ingredients:
2 cups blueberries, either fresh or frozen
3/4 c water, separated
1/2 c sugar*
2 T cornstarch
1 T lemon juice

*Taste your blueberries. If they’re fairly tart, add a little more sugar to your syrup. If they are great, sweet blueberries, stick with this. You may want to adjust the sweetness once your syrup has boiled down some.

Directions:
Wash your blueberries well, and pick off all the stems – or at least as many as you can find.

Fresh blueberies ready to make into syrup

Place the berries into a heavy saucepan, and add 1/2 cup of water and the sugar.

Blueberries before cooking into syrup

Stir to dissolve and cook on medium high heat.  As you stir, keep watching for stems and other detritus to pop up and carefully pick them out with a clean hand.  As much as I swear I cleaned the blueberries, stems always still appear.  I am pretty sure I got them all before the syrup got too hot to handle.

Keep removing blueberry stems as you see them floating while you stir

Bring to a boil, then turn down to a simmer.  You’ll notice that the berries continue to change color and texture.  They’ll swell, some will break, and they’ll turn a deeper, richer purple.

Beautifully transforming blueberries into syrup

While the mixture is simmering, mix together the cornstarch and the remaining 1/4 cup of cold water, using a fork to ensure it all dissolves and there are no clumps.  This will help thicken your syrup.

Cornstarch and cold water

Slowly pour the cornstarch mixture into the syrup, stirring constantly while you do so to ensure it all gets mixed in.   Simmer for a total of 15 minutes or until the syrup reduces to the thickness you desire.  Add the lemon juice and stir to incorporate, then remove the syrup from the heat. Taste your blueberry syrup and determine if you need any more sugar. Add a teaspoon at a time until it taste right for you.

Blueberry syrup is done when it's the thickness and consistency you desire

Because I like the idea of whole blueberries in my syrup to add a rustic and homemade touch, I immediately place into clean jars rather than straining out the whole blueberries, and I would recommend doing the same.

Homemade blueberry syrup being spooned from a jar

Your homemade blueberry syrup will keep in the refrigerator for up to two weeks.  You can also process it in a hot water bath, but I’m just not a canner – yet.

What will you eat with your homemade blueberry syrup?

5.0 from 2 reviews
Homemade Blueberry Syrup
 
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Homemade blueberry syrup is far easier than you ever imagined, and much tastier than store bought. Four ingredients, and you're ready to go!
Ingredients
  • 2 cups blueberries, either fresh or frozen
  • ¾ c water, separated
  • ½ c sugar
  • 2 T cornstarch
  • 1 T lemon juice
Instructions
  1. Wash your blueberries well, and pick off all the stems. Place the berries into a heavy saucepan, and add ½ cup of water and the sugar. Stir to dissolve and cook on medium high heat. As you stir, keep watching for stems and other detritus to pop up and carefully pick them out with a clean hand.
  2. Bring to a boil, then turn down to a simmer. You'll notice that the berries continue to change color and texture. They'll swell, some will break, and they'll turn a deeper, richer purple.
  3. While the mixture is simmering, mix together the cornstarch and the remaining ¼ cup of cold water, using a fork to ensure it all dissolves and there are no clumps. This will help thicken your syrup.
  4. Slowly pour the cornstarch mixture into the syrup, stirring constantly while you do so to ensure it all gets mixed in. Continue simmering for a total of 15 minutes or until the syrup has gotten to the thickness you desire. Add the lemon juice and stir to incorporate, then remove the syrup from the heat.
  5. Because I like the idea of whole blueberries in my syrup to add a rustic and homemade touch, I immediately place into clean jars rather than straining out the whole blueberries. I recommend doing the same.
Notes
Taste your blueberries before making this. If they're a little tart, add some extra sugar. If they're good and sweet already, follow the recipe and taste test at the end to see if you need to add a teaspoon more at a time. This will keep in the refrigerator for up to two weeks. You can also process it in a hot water bath if you are comfortable canning.

 


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  1. Do you think instead of sugar you could use stevia? Or at least do half sugar and half stevia to make it a little more low calorie?

    • Well, yes, you could… but definitely use less because Stevia is pretty potent. I tend to be a purist, so I don’t use any substitutes, partly because I can detect the flavor profiles of them strongly. If you’re good with Stevia though – go for it!

  2. Yummy yummy yummy! i love blueberry syrup and now I want to make some! I learned how to can with my sister-in-law, but I think I would eat it so fast, it wouldn’t need to be canned.

  3. Being a canner I will tell you that cornstarch does not hold up to canning – it breaks down and separates. There is a product called sure jel that is made to take the heat of canning. It’s also more shelf stable. If it can be canned, I can it – so don’t leave anything near me you don’t want sealed in a jar. Bwahahahaha

    • Thank you – That is a good call out. I am NOT a canner and definitely don’t pretend to be 🙂 Do you use about as much sure jel as you do cornstarch, or what is the ratio? For the day when I start to can everything in sight, of course!

      • It is called Clear Jel not sure gel. Sure gel is used to make jelly and jams. However, clear jel is substituted 1 for 1 in recipes that need to be thickened and canned. Clear Bel is approved for canning. I don’t keep cornstarch on hand anymore, as I use clear jelly to thicken whatever I need.

        • Love it! Thank you so much for clarifying that for me. As I said, I don’t pretend to even can and simply refrigerate what I make. I may have to pick some up and play with this though, especially if it has allergen friendly ingredients. I have a good friend whose kids love to eat what I make but one has a severe corn allergy, so he’s limited on some of the fun stuff like this. Thanks again!

  4. Love how easy this is. I have never done this with blueberries (not sure why) but have with blackberries, raspberries and even apples. This would be delicious to make to put on top of cheesecake! Yum 🙂 I am hungry now.

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  7. Awesome recipe! I used domino blend instead of sugar which uses one half the called for amount and there was not a drop left. 3 of us had on blueberry pancakes and used sparingly and everyone raved repeatedly! Thank you for sharing your amazing recipe!

    • Oh I am so happy to hear that. Comments like this make my day. I love the blueberry syrup, and I’m so glad that you enjoyed it, as well. It does work beautifully on pancakes! Browse around and see if you find anything else that strikes your fancy 🙂

  8. Do you possibly have a recipe for raspberry syrup for pancakes, waffles and French toast? I have a coworker who has lots of raspberries each year and was hoping to put up syrup instead of just jam. Thank you, BJE

    • I don’t have a raspberry syrup, but I may have to make one! You could probably adapt this recipe and make a similar one for raspberries though. That would be where I’d start in my recipe creation!

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  12. Michelle, I heart you! Your delicious syrup made me a rock star…well, not quite but I sure felt like one. It was perfect ladled over crispy waffles with creamy butter oozing out of every nook and cranny. I couldn’t eat it fast enough…but then when I did, I was so sorry my meal was over. I can hardly wait for this coming weekend when I make a “big” breakfast again. In the meantime, I’m going to try it on the half English muffin I limit myself to during the week. I bet it’s going to be just as yummy. Thanks so much for sharing!!

    • Well, WOW you just made my day! I’m so glad to hear that you enjoyed it so much. It is definitely a favorite around here, and we have to go blueberry picking shortly so we can make some more of our own. I love hearing how much you enjoyed this recipe! Thank you!

  13. Love this recipe and can’t wait to try it! Can you please tell me the yield? I want to know how many jars to prep! I’m guessing something like 2 pint jars, but please tell me if I’m wrong!

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  16. We love this syrup!!! It is great on pancakes, waffles and the hubby especially loves it on vanilla ice cream! It never lasts long enough around our house to worry about canning. I do increase the sugar to taste, but that is just us! Thank you also much for this easy delicious recipe, now I never have to buy our blueberry syrup!!!

    • I’m so glad to hear that, and thank you! It really is to taste, and it also really depends on how sweet your blueberries are to start. It’s amazing how different they can taste from one purchase to the next. This makes my day!

    • It really depends on your blueberries. And I’ll admit that I tend to like things slightly on the tarter side. I usually use wild blueberries, and those are sweeter than the ones you’ll find in the store most times. I should add that note to taste a few blueberries before making it to adjust the sugar as you need! Thanks for the feedback!

  17. O just finished this recipe and served it to friends that work in the restaurant industry. They loved it! Seeved warm over pancakes, it was amazing!! This is getting a permanent spot in my arsenal of recipes. Thank you!

    • Forgive, but I’ve gone ahead and switched out the sugar with honey. Myself with My Mother enjoyed it on our pancakes for breakfast a treat for her. ? My Mother even licked her fork which gave me a feeling of delight and achievement. TY TY TY ? It’s truly delicious!

      • No forgiveness needed! I’m so sorry I didn’t get to your comment before you made it, but I am SO happy that it worked for you and you loved it. This is definitely one of my favorite recipes.

        • I’m not a food safety expert at all, so take that with a grain of salt. I would feel more comfortable throwing it out, but I will say that there is a lot of sugar in it that helps preserve it, so just one day isn’t the worst thing in the world. Granted, I also live in cold weather where my house tends to be pretty cold, too!

  18. I work at an adult day program that primarily serves individuals with memory loss (e.g., dementia, Alzheimer’s Disease). I used this recipe for a baking group there this week, and it went over really well! While we made it we got to reminisce a little about the participants’ own cooking memories, and when it was served with waffles and a little bit of whipped cream, the participants were licking the plates clean! I plan to do this recipe with them again. Thanks for sharing it with us!

  19. Love love love it! It was delicious! Made some pancakes and put it on top and everyone loved it! Thanks so much!