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
2cups blueberries, fresh or frozen
1/2cup sugar or honey
1cup + 2tablespoons water, divided
1 Tablespoon cornstarch (or tapioca starch for grain-free)
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.
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.
Serving Size:1 tablespoon
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