I could eat this homemade blueberry syrup all day long.
Let me count the ways… 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! This post includes affiliate links which earn me a commission if you shop through them.
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 they find French toast with homemade blueberry syrup is on the menu? They jump for joy!
But now? I discovered the secrets of blueberry syrup from scratch – yep, homemade blueberry syrup.
It’s so easy and has so few ingredients – especially compared to commercial brands. My kids no longer covet it when we go out to eat. Instead, we enjoy the blueberry syrup at home on everything from yogurt to ice cream to pancakes and yes, even French Toast.
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. It’s the happy problem when you visit a U-Pick farm.
I needed something to do with the berries, and I needed something that would not go bad quickly. Initially I debated making blueberry crumble, but I vetoed that in favor of syrup. Boy am I glad I did.
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 mason jars in under a half hour, start to finish.
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!
How to Make Homemade Blueberry Syrup
Clean and sterilize your mason jars. A single recipe makes four 4 ounce jars, but scale it up to make some for gifts!
Taste your blueberries. If they’re fairly tart, add a little more sugar to your syrup. If you chose great, sweet blueberries, stick with this.
You may want to adjust the sweetness once your syrup has boiled down some. Just make sure to let your taste cool enough to not burn your tongue!
Wash your blueberries well, and pick off all the stems – or at least as many as you can find.
Place the berries into a heavy saucepan, and add 1/2 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.
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.
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.
While the mixture simmers, 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 helps thicken your syrup.
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.
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 recommend doing the same.
If you want a smooth syrup, to use in drinks or because you prefer a smooth texture, just strain it. Use a fine mesh strainer, and push the syrup through using a spatula.
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?
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. As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information: Yield: 20 Serving Size: 2 T
Amount Per Serving: Calories: 29 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 7g Fiber: 0g Sugar: 6g Protein: 0g
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.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.