blueberry syrup

This homemade syrup recipe is made with fresh or frozen blueberries and is a tasty topping to any pancake or waffle recipe!

Homemade Blueberry Syrup Recipe

sugar

cornstarch (or tapioca starch

Combine 2 Tablespoons water and cornstarch in a small dish and set aside.

In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add water+starch mixture and blend well. The sauce will thicken, the blueberries will have busted open and it begins to smell like pie.

Store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm.

First time I have ever made syrup or even used fresh berries.  I just recently moved to Washington state and berries are abundant!  My husband loves blueberries and this is going to be perfect for pancakes, biscuits, ice cream, etc. Thank you so much!!

The only question why keep in refrigerator for two weeks what the reason is because me and my mother just made some and I'm tempting to try already lol

Really yummy and so easy! My toddlers loved it too, so win-win :)

The recipe was/is so easy to prepare.  I'm at the stage in life of everything homemade as possible, no preservatives and I control the amount ofand type of sugar.  Thanks for sharing.

This syrup is seriously delicious and addictive.   Just the right amount of sweetness. I added a splash of lemon juice at the end.  Thanks for sharing.

Have you tried canning this?  I'd like to make up a larger batch to have on hand.  Thanks!

Made this today; I added some strips of lemon zest in with the blueberries. Very tasty!

I haven’t made this myself, but have eaten it and it’s amazing. Has anyone tried using half Stevia with the sugar? Does it taste just as wonderful?

Nice easy to make 1/2 C or less sugar would have been better  our blueberries were already quite sweet  Easy to switch away from cane sugar and gluten as well  i used potato starch and coconut sugar.

This works perfect for my lemon ricotta pancakes! Thank you!

Thank you so much for this recipe. It's so easy to make and came out perfectly. I blended it after cooking. It's delicious!!!

Fresh blueberries, a little bit of sugar, cornstarch, vanilla, and water make for the most incredible Blueberry Syrup! It takes just minutes to whip together and is easy to make while you&#039;re preparing the rest of your breakfast.

Blueberry Syrup

blueberries (Note 1)

+ 2 tablespoons water (divided)

white granulated sugar

cornstarch

vanilla

Place blueberries in a small saucepan and add 1/2 cup water and sugar. Heat over medium-high heat until the mixture comes to a low boil and blueberries are just beginning to break apart. Stir occasionally.

In a small bowl, whisk together the remaining 2 tablespoons water and cornstarch with a small fork until smooth. Pour into the blueberry mixture and bring to a rolling boil. Reduce the heat and simmer on low heat for 3-4 minutes or until syrup reaches your desired consistency. (If the sauce is too thick, thin with 1 tablespoon of water at a time.) 

If you want a completely smooth syrup, use an immersion blender to blend or carefully transfer to a blender and process until smooth. 

Remove from heat and stir in vanilla extract or lemon juice (but not both). Serve warm over pancakes, French toast, or crepes.

Made with fresh or frozen blueberries, fruit juice, sweetened with sugar, and has a hint of lemon to brighten it up. This is my all-time favorite pancake topping!

(10 oz) blueberries

granulated sugar*

lemon juice

Add blueberries, 1 cup juice and sugar to a small saucepan, stir. Bring to a simmer over medium-high heat.

Reduce heat to low and let simmer 6 - 10 minutes, stirring occasionally, until many of the blueberries have burst.

In a small bowl whisk together remaining 2 Tbsp juice with the cornstarch then pour into pan. Let simmer 1 minute longer to thicken while stirring constantly.

Remove from heat. Stir in lemon juice.

If desired press and strain through a mesh sieve to remove skins, blitz in a blender (be sure to remove lids center insert and cover with a towel to blend since it&#039;s a hot liquid), or serve as is.

Have you been searching for the perfect blueberry syrup recipe? You have try this one. It has the perfect sweetness while preserving the blueberry flavor.

blueberries (about 2 pounds)

filtered water

lemon

After washing the blueberries, put them into a medium sized sauce pan with the water and mash the berries with a potato smasher.

Turn the stove on to medium high heat and bring the berries to a boil - keep smashing until they are all broken down.

Once they come to a boil, turn the heat down to medium low and simmer for about 15 minutes. Be sure to stir a few times.

While the berries are simmering, zest the lemon in 2-3 large pieces and set aside.

Then, juice the lemon and set aside.

Place a fine mesh strainer or a strainer lined with cheesecloth over a large bowl.

Remove the pan from the heat and pour the berry mixture through the strainer. Press as much of the liquid out of the berries as you can. You can discard the berry solids, compost them or use them for another purpose - you don't need them for the syrup.

Put the strained blueberry juice, lemon peel and sugar back into your sauce pan.

Bring these items to a boil, then allow it to simmer for around 10 minutes. The mixture should slightly thicken.

Once it has slightly thickened, pour 1 1/2 teaspoons of lemon juice into the mixture and cook for another 1-2 minutes.

Turn off the heat and remove the lemon zest slices. If you zest slices are too small to get with a utensil, you can strain the mixture again to remove them.

This recipe makes just over one pint of blueberry syrup. Store your homemade blueberry syrup in sealed glass mason jars. It&nbsp;should last for about 3 months in the fridge, or longer in the freezer. You can also can it, although I haven't tried that yet.

Our blueberry simple syrup recipe shows you how to make a sweet blueberry syrup from scratch. Use it to flavor cocktails, drinks, and sodas!

Blueberry Simple Syrup Recipe

Ounces Blueberries, (frozen

Cup Granulated Sugar

Cup Water

Lemon

Place the blueberries, sugar, water, and lemon juice...

Place the blueberries, sugar, water, and lemon juice in a medium saucepan. Bring to a simmer over low-medium heat and stir until the sugar is dissolved.

Use a wooden spoon or potato masher to...

Use a wooden spoon or potato masher to smash the blueberries as they cook. Allow the mixture to continue to simmer for 8 to 10 minutes until the fruit has broken down.

Remove from heat, and allow the mixture to...

Remove from heat, and allow the mixture to cool for 10 to 15 minutes or longer if desired. Pour the mixture through a mesh sieve to remove the fruit pieces.

Store the syrup in a sealed container in...

Store the syrup in a sealed container in your fridge for up to a week.

https://mediavine-res.cloudinary.com/video/upload/hnwxdeeqdxchmluuu0ft.mp4

Blueberry Simple Syrup

Homemade Blueberry Syrup will be the best addition to your breakfast lineup. It is sweet, decadent, and you will want to put it on everything!

Homemade Blueberry Syrup

water

blueberries*

In a medium saucepan add sugar, cornstarch and water and lemon juice and whisk.  Bring to a boil over medium high heat and add the blueberries.

Simmer from 4-5 minutes until the blueberries burst and it starts to thicken.  Remove from heat and serve.

https://content.jwplatform.com/videos/fIbwZiHf.mp4

This blueberry syrup recipe is a fresh alternative to traditional maple syrup. Perfect on pancakes, waffles, or ice cream.

blueberries

Rinse the lemon, then zest it using a zester grater or small cheese grater. Set the zest aside in a small bowl.

Cut the lemon in half, then squeeze the juice into a small bowl. Set aside.

Rinse the blueberries, and add them to a medium saucepan with 1 cup of water. Smash the berries as much as possible using a potato masher or pastry blender.

Bring the berries to a boil over high heat. Then, reduce the heat to medium-low and set a timer for 15 minutes.

Once the berries have simmered for a while, give them a quick stir and mash any remaining whole blueberries. Using a fine mesh strainer (and bowl underneath), strain out the blueberry skins and stems. I used the back of a spoon to get as much liquid out as possible.

Pour the syrup back into the saucepan. Add in the lemon zest and granulated sugar, then stir to combine. Bring this mixture to a boil, then let it simmer over medium-low heat for 10 minutes.

Add the lemon juice to the saucepan and bring to a boil once more. Let this boil for about 2 minutes.

Let the syrup cool completely before serving. Enjoy!

This blueberry cheong (syrup) is made using a Korean method that turns sugar into fruit syrup. No cooking required, which makes a fresh tasting syrup!

Blueberry Cheong

lb sugar

tbsp baking soda (for rinsing)

Put the blueberries in a large bowl with cold water. If you don&#39;t want any unripe (sour) blueberries in your cheong, pick out the ones that float. I like both sweet and sour blueberries, so I just leave them.

Add 1 tbsp of baking soda, gently mix, then let it soak for about 15 minutes. This is to wash the blueberries of any pesticides and/or dirt.

Rinse well then dry the blueberries either with a salad spinner or laying them out on paper towels.

There are two methods you can use here- the fast way is to muddle the blueberries before adding the sugar. You don&#39;t have to muddle every single blueberry into pulp, as you can see in this picture there are still a few whole blueberries. The more traditional way is to add the blueberries and sugar to the jar in layers. This will take a few weeks to start turning into syrup, and will have a slightly more concentrated flavor but honestly, it&#39;s not that noticeable to me compared to the fast way.*Note: make sure your jar is sanitized!

After the blueberries have been muddled, add about 2/3 of the sugar and mix well.

Pour in the remaining sugar on top, and evenly spread it to cover the blueberries. This is just an extra protective layer so mold doesn&#39;t form. It&#39;s going to completely dissolve eventually. Store in the cool dark spot for 1 week.If it&#39;s warm in your house, I recommend putting this in the refrigerator to prevent any fermentation from happening.

After 1 week, strain the syrup. Push/squeeze as much syrup as you can through. You can use what&#39;s remaining to make a blueberry soju so don&#39;t throw it away. Put it back in the jar and fill it with soju for a few weeks. Or you can use it to make something else, like jam.

Strain one more time into a sanitized glass jar or bottle.

Store in the refrigerator for up to 6 months.

So yum!! I’ve been adding to my matcha lattes and I’m so scared to run out - I’ll have to start another batch soon.  
I also saved some of the left over blueberries to make blueberry, white chocolate chip oatmeal cookies and they were a hit!!

I followed this recipe awhile ago and the cheong came out great! although blueberry flavor is not particularly strong I'm excited to try the recipe with other fruits.

My wife’s favorite recipe so far. It’s the best after a day of blueberry picking in peak season. Thanks for all your hard work.

I absolutely am in love with this cheong!! It’s a nice vibrant flavor and I love adding it to my seltzer water and to my haagen daz vanilla bean ice cream!! I can’t wait to try the apple lemon that’s also fermenting right now.

This was so good with my daily iced matcha. Such a beautiful color.

So good and easy to make! This is actually the recipe &amp; ig post that drew me to you in the first place!

This is the first recipe I tried from you! It was amazing, such a simple recipe and really hits your sugary soda cravings. We tried this during the summer and it was a hit among my family. We killed it in 2 days.  Thanks!

Tried this recipe with cherries since we couldn’t finish them and loved how it turned out. Will definitely try with blueberries next time.

Okay I finally made it, well I made it awhile ago but it’s finally finished! It turned out beautiful— but now what do I do? Are there any specific recipes? Is there a specific dessert I can make with it?

Top 8 blueberry syrup recipes from across the web

The most viewed blueberry syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Homemade Blueberry Syrup Recipe

Blueberry Syrup

Blueberry Syrup

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Top 8 blueberry syrup recipes from across the web

The most viewed blueberry syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Blueberry Syrup Recipe

Blueberry Syrup

Blueberry Syrup

Homemade Blueberry Syrup Recipe

Blueberry Simple Syrup Recipe

Homemade Blueberry Syrup

Blueberry Syrup

Blueberry Cheong

The most viewed blueberry syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine