Simple blueberry syrup needs only FOUR ingredients to make this delicious, sweet fruit sauce. It is the perfect topping for all your breakfast favorites and extra yummy on cheesecake or spooned on vanilla ice cream.
One of our favorite summertime activities is definitely picking fresh fruit.
It’s a fun way to spend time as a family and it yields delicious results.
Because honestly there is such a big difference in flavor between store bought fruit and the fresh picked farm to table fruit.
And we always go a little crazy and pick way more than we need to just enjoy fresh berries.
So I love to make easy fruit syrups to keep enjoying the fresh berry flavor for even longer.
Ingredients
To make this you’ll need:
- Blueberries– Fresh blueberries are best. Wash them and remove any stems first.
- Water– As a liquid base.
- Sugar– Granulated
- Cornstarch– For thickening.
- Lemon juice– To keep the berries from browning, and add a hint of freshness.
How to Make
To make this, add the washed and destemed blueberries to a large, heavy bottomed skillet set over medium high heat along with 3/4 cups water and sugar.
Gently whisk everything to combine and keep whisking until the sugar dissolves.
Bring the blueberry mixture to a boil, then immediately reduce the heat to a low simmer.
Whisk together the remaining water and cornstarch in a small mixing bowl to make a slurry.
Then, whisk the slurry slowly into the blueberry mixture until it’s completely incorporated.
Let the blueberry syrup to simmer for 10-15 minutes, stirring often, just until it’s reached your preferred thickness.
Whisk in the lemon juice, and immediately remove the skillet from heat.
Allow it to cool, then serve and enjoy!
Serving Suggestions
This syrups is perfect drizzled on:
- pancakes
- waffles
- cheesecake
- toasted english muffins
- cream cheese spread bagels
- vanilla ice cream
- stir into club soda or drinks
Storing
Store cooled syrup in an airtight container in the refrigerator for up to 2 weeks.
For longer storage, add the hot syrup to clean mason jars and seal with lids and rings.
Add lids and rings to seal the jars and refrigerate the sealed jars for up to 2 months.
When you open the sealed jar, use the syrup within 3-5 days.
This syrup recipe has NOT been tested for long term canning or storage
Tips and Tricks
- Though fresh blueberries are best, frozen ones will also work. If using frozen berries make sure they thaw completely before incorporating them into the recipe.
- While the blueberries do burst and break down during cooking, if you prefer a thinner syrup you can use the back of a wooden spoon to mash them in the skillet before serving or storing.
- Don’t want to use blueberries? You can sub blackberries or raspberries.
- This recipe can easily be halved or doubled, as needed. As is, the recipe makes roughly 4-5 cups of syrup.
Other Fruit Syrup Recipes
This simple blueberry syrup is a delicious way to use up fresh summer blueberries. Make it and enjoy!
Looking for other fruit syrup recipes? Try these:
If you’ve tried this SIMPLE BLUEBERRY SYRUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Quick & Easy Blueberry Syrup Recipe
Ingredients
- 4 cups blueberries washed and any stem pieces removed
- 1 1/2 cups water
- 1 cup sugar
- 1/4 cup cornstarch
- 2 tbsp lemon juice
Instructions
- To a large, heavy bottomed skillet add the prepared blueberries, 3/4 cups water, and sugar. Set the heat to medium high & gently whisk to combine- until the sugar's dissolved.
- Bring the blueberry mixture to a boil, then immediately reduce the heat to a low simmer.
- Add the remaining water and cornstarch to a small mixing bowl. Whisk together until evenly combined.
- Pour the slurry slowly into the blueberry mixture, whisking constantly until it's completely incorporated.
- Allow the blueberry syrup to simmer for 10-15 minutes, stirring often, just until it's reached your preferred thickness.
- Whisk in the lemon juice, and immediately remove the skillet from heat.
- Allow to cool (so it's not burning hot), then serve and enjoy!
Notes
- Though fresh blueberries are best, frozen ones will also work. If using frozen berries make sure they thaw completely before incorporating them into the recipe.
- While the blueberries do burst and break down during cooking, if you prefer a thinner syrup you can use the back of a wooden spoon to mash them in the skillet before serving or storing.
- Don't want to use blueberries? You can sub blackberries or raspberries.
- This recipe can easily be halved or doubled, as needed. As is, the recipe makes roughly 4-5 cups of syrup.
Nutrition
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