Easy Blueberry Syrup Recipe
This homemade syrup recipe is made with fresh or frozen blueberries and is a tasty topping to any pancake or waffle recipe!
- Yield: 2 - 2 1/2 cups
Ingredients
Units
- 2 cups blueberries, fresh or frozen
- 1/2 cup sugar or honey
- 1 cup + 2 tablespoons water, divided
- 1 Tablespoon cornstarch (or tapioca starch for grain-free)
Instructions
- 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 mix to combine. Turn off heat, let it sit for 5 minutes to thicken.
- For a smooth syrup, transfer the mixture to a blender and blend until smooth.
- Store in an airtight container or jar in the refrigerator for one to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.
Notes
- If your kids don’t mind blueberry pieces, make your pancakes and serve the sauce as is. My beautiful picky eaters don’t like blueberry “pieces” so I insert an immersion blender and blend well. If you do this, you will need to add about 1/4 cup additional water before blending or it will be too thick. Of course, you can adjust to the “runny” consistency of your choosing.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10.5g
- Sodium: 0.7mg
- Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 0.5g
- Protein: 0.2g
- Cholesterol: 0mg
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