Easy blueberry syrup takes only 4 simple ingredients and 10 minutes. This healthy blueberry syrup recipe is naturally sweetened with maple syrup, so there is no added sugar. Top pancakes, waffles, cheesecakes, ice cream and more with this fruity, homemade syrup!
easy homemade Blueberry Syrup recipe
Every year I get a little bananas when it comes blueberry picking. I require the whole family help pick because I have BIG PLANS.
Blueberry syrup, with a hint of maple, may be made with fresh or frozen blueberries, or use a combination any berries you have on hand. Leftovers will keep for weeks in the fridge or store longer in the freezer.
With only four ingredients and less than 10 minutes, pretty much everything can be drizzled with homemade fruit syrup!
How to Make Blueberry Syrup
First, place the blueberries, water, and maple syrup into a small saucepan and bring to a boil. If your blueberries are frozen, this may take a little longer.
Next, add the cornstarch, water slurry mixture and simmer until thickened. (For all of you not in the know: “slurry” means a semi-liquid mixture of water and something solid, like cornstarch. Don’t you feel infinitely smarter now?)
You’ll know when it’s done when it coats the back of a spoon. This doesn’t take very long, about a minute. TIP: If it gets too thick, just thin it back out with some water.
See, that wasn’t hard. Was it?
tips and tricks
- If the berries are particularly sweet, add a splash of lemon juice to balance the flavor.
- Blackberries, raspberries, strawberries, or any combination work well.
- For traditional syrup, rather than blueberry maple syrup, replace the maple syrup with an equal amount of sugar.
- For a smoother consistency, puree in a blender after it has cooked.
Ways to use it
Of course we think of pancakes and waffles, but there are a multitude of ways to use this syrup!
- Swirl in homemade yogurt or cottage cheese
- Pour on pancakes, french toast, or waffles, like Chocolate Pancakes, healthy Flourless Pancakes, or gluten free waffles.
- For swirled pancakes, spoon dollops of cooking pancakes, gently swirl with toothpick, then flip to cook other side.
- Filling for crepes
- Ice cream or no bake cheesecake topping
- Safe for a gluten-free diet and a gluten-free pancake syrup!
- Top oatmeal, like Banana Baked Oatmeal
- Cocktails – add booze and soda water. For added sweetness, add a touch of simple syrup.
- Give away for homemade gifts
How to Store and How Long Will it Last?
Pour completely cooled syrup in canning jars, or any airtight container, and store it in the refrigerator. It will last 4-6 weeks.
If you plan on storing it longer, you may also freeze blueberry syrup. Either freeze in the canning jars (leaving some room at top for expansion) or pour into ziplock freezer bags.
Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
SAVE THIS recipe for BLUEBERRY SYRUP YOUR PINTEREST BOARD!
Fast & Easy Blueberry Syrup (4 Ingredients)
- 2 cups blueberries, fresh or frozen
- ⅓ cup water
- ¼ cup pure maple syrup, see recipe notes for substitutes
- 2 tablespoons cornstarch,
- 2 tablespoons water
- ½ teaspoon vanilla or maple extract
- In a small saucepan combine blueberries, ⅓ cup water, and maple syrup. Bring to a boil over medium-high heat. Once it's boiling, lower heat, and gently simmer uncovered.
- In a small bowl whisk together cornstarch and 2 tablespoons water until smooth and well mixed. Stir cornstarch / water slurry into simmering blueberries. Continue to simmer and stir until sauce begins to thicken and coats back of spoon*, about 1 minute. Remove from heat and add extract.
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StoringRefrigerate and store the cooled blueberry syrup in an airtight container or jar. The syrup will last 4-6 weeks in the refrigerator. Alternately, you can also freeze the syrup in glass jars (leave headroom for expansion) or in ziplock freezer bags.
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