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

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.

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 3 reviews
Homemade Blueberry Syrup
Prep time:
Cook time:
Total time:
Homemade blueberry syrup is far easier than you ever imagined, and much tastier than store bought. Four ingredients, and you're ready to go!
  • 2 cups blueberries, either fresh or frozen
  • ¾ c water, separated
  • ½ c sugar
  • 2 T cornstarch
  • 1 T lemon juice
  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.
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.




  • MaryBeth Jirgal

    This looks delicious! My kids will love this over waffles. I can’t wait to try it. Did you can it for the swap?

    • Michelle

      I did NOT can it. I am not a canner. I make the items and then refrigerate them. One day I’ll can, but not yet 🙂

  • Kimberly Broom

    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?

    • Michelle

      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!

  • Angel The Alien

    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.

    • Michelle

      That’s my thought exactly. We aren’t canners, and we definitely ate it fast enough that there was no need for it to be canned.

  • Patty

    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

    • Michelle

      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!

      • Dawn

        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.

        • Michelle

          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!

  • Amanda

    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.

    • Michelle

      Why didn’t I think of putting this on cheesecake? PERFECT topping idea.

    • Veronica Wall

      I just finished this for cheesecake. I can’t wait to taste it tomorrow.

      • Michelle

        Fingers crossed you love it as much as we do! 🙂

  • Cristina @triathlonmami

    I love blueberry jam. Looks so simple even I can make this (and trust me when I say EVEN I). Thanks!

    • Michelle

      You’re so sweet. Blueberry jam like this is great – and definitely easy. I hope you’ve enjoyed it!

  • B.J.E.

    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!

    • Michelle

      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 🙂

  • B.J.E.

    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

    • Michelle

      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!

  • Peg

    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!!

    • Michelle

      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!

  • Alexis @ Chemistry Cachet

    I have so many blueberries I need to use up, so this is something I need to make. I think this would be wonderful over some waffles for brunch 🙂

    Thanks for sharing! Stopping by from summer family fun. Have a great weekend!

    Alexis @ http://www.chemistrycachet.com

  • Liz

    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!

    • Michelle

      Oooo good question! When I made this, it made about 4 1/2 cups. Sorry I missed that piece of it, but I hope you enjoy!

  • Kim

    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!!!

    • Michelle

      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!

  • Austin

    Looks great although I used a extra table spoon of sugar.

    • Michelle

      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!

  • Emily Bailey

    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!

    • Michelle

      Thank you! I love hearing comments like this, and I’m so glad you loved it. Enjoy!

  • Gail

    Could you freeze thus sauce?

    • Michelle

      You could freeze it. It wouldn’t change the texture of it when you rethaw. Go for it!

  • kim Carter

    Not sure if any asked this, but would it be ok to subtitute sugar for honey? Since i need to stay away from to much sugar intake.

    • kim Carter

      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!

      • Michelle

        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.

  • Melissa

    How long will this syrup last in the refrigerator?

    • Michelle

      This syrup will easily last for 4 weeks. It doesn’t go bad super quickly – in fact, mine has never lasted long enough to GO bad!

      • Lynn

        If it gets accidentally left out of the refrigerator all day, isvit still safe to eat or should I throw it out and start over?

        • Michelle

          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!

  • Em

    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!

    • Michelle

      Thank you so much for sharing that story. Your comment completely made my day, and I’m so glad that everyone enjoyed this!

      • cindy

        I just made some blue berrie syrup with frozen berries, it turn out great. here is how I did it. 61/2 cups of frozen b.b. ( let then thaw out) note: if not enough juice add the rest in water. then put them in the sevie, then take the jucie and add 2 tablespoon of lemon juice. heat to a boil , then turn down to a simmer. then add 2 cup of light corn syrup. and 1 c . of turbinado sugar( raw sugar.) simmer for 10 min. 4 to 5 pint jars. hot water bath for 8 mins. it is on the not sweet but sweet. If anyone is looking for Information on canning i found this web site and it has how to make low calorie and subsitiutes and lots more. ever helps first time canner . national center for home presevation. I was read some of the comments about syrup being running and not getting thick, I hope this helps some one , i have being canning since the age of 8 . lot of kids in the family and mom had a big garden.

  • Kim

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

    • Michelle

      Oh I’m so happy to hear that! Your comment absolutely made my day!

  • Brittney

    Does anyone know how long you would need to process this if you waterbathed it?

    • Michelle

      I wish I did – I don’t do traditional canning, sorry! My guess is that you would do it similar to other jams and jellies, but… that’s a guess not official advice.

  • Kelly McMillian

    Just made this with honey instead of sugar and added 5 1″ strips of lemon peel during the heating process. I also used 4 cups instead of 2 cups of blueberries It was awesome!!!! I made pancakes with blueberries in the batter and poured the syrup on top and added some Reddi Whip. In my opinion , this was a breakfast for champions lol.
    Thanks for sharing your recipe.

    • Michelle

      That sounds so good! My kids love this syrup with pancakes!

  • Debbie F

    Thank you for sharing!

    My friend just gave me a buttload of fresh blueberries and I thought “what the heck am I going to do with all these damned berries??” 😀

    Now I know! I’m going to try to make this tomorrow…I’ve never in my life made blueberry sauce but your recipe sounds like I can get through it.
    I’ll check back to tell you how it turns out.

    And it’s a great excuse to have pancakes.
    “Need to use up the blueberries, can’t let them go to waste yaknow.” 😀

    • Michelle

      Such a nice friend! This is an easy recipe – I have full faith you’ll do well with it and enjoy it. Have fun with the blueberries!

      • Debbie F

        I just wanted to check back and say your recipe was a hit!

        There’s no way I could eat all of the sauce so I had a few friends over for a pancake, coffee, and blueberry sauce palooza. 🙂

        I used rice flour in place of the cornflour because I can’t have corn so mine didn’t come out as shiny as yours but still delicious!

        I even made some more to give to my friends before they left, so on behalf of all of them and myself, thanks again!

        • Michelle

          Oh I’m so glad to hear that! And yeah… the sauce tends to last a bit here, but we use it in a ton of different ways, and it doesn’t go bad right away. I actually used cornstarch, not corn flour. If you can’t do corn, try arrowroot – that has very similar effects! Thank you for the kind words!

  • Sherry

    Oh my! This is going to be homemade Christmas gifts this year with a batch of homemade pancake mix.
    Just a note…if you can boil water you can be a canner!
    Thanks it’s amazing…

    • Michelle

      That’s a really cool gift idea! And I know I probably *can* can (pun intended), but I need someone to push me into doing it! One day….

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