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My homemade Blueberry syrup is next-level amazing! My secret ingredient? A splash of lemon! It’s the perfect balance to those sweet, juicy berries and makes your morning pancakes totally irresistible!
A Reader’s Review
This was easy and tastes wonderful. Not too sweet. This recipe is now in my favourites. Even the hubby loved it.
Why This Recipe’s a Total Keeper!
- Berry Bliss: This syrup has the BEST blueberry flavor. My secret? A splash of lemon that brings out the brightness of the berries in every bite.
- Fast, Fresh & Foolproof: Ready in under 10 minutes and made with just 4 ingredients, it delivers big flavor with barely any effort.
- Swap out the Flavor: Swap in raspberries or strawberries to create your own IHOP-style syrup lineup. Same recipe, endless variations.
Ingredients Needed
- Fresh vs. Frozen Blueberries: Fresh blueberries give the best taste and texture, but frozen blueberries work too! No need to thaw, just simmer a little longer.
- How to Pick Ripe Blueberries: Look for plump, dark blue berries with a slightly gray “bloom.” If there’s red, they’re not ripe and too tart.
- Fruit Substitutions: Want to use strawberries or another larger fruit? Just crush or blend them before cooking for a smoother syrup.
- Sugar Swap: Feel free to substitute the sugar with honey or monk fruit sweetener in a 1:1 ratio.
How to Make Homemade Blueberry Syrup
It takes less than 10 minutes and only a few pantry staple ingredients to whip up! Serve this up on Buttermilk, Cornbread, or Waffles for a breakfast that is sure to be a hit with the family!
- Boil: In a medium saucepan, add sugar, cornstarch, water, and lemon juice and whisk. Bring to a gentile boil over medium-high heat and then add the blueberries.
- Simmer and Serve: Reduce the heat to low (185–200°F) and simmer gently for 4-5 minutes until the blueberries burst and the syrup starts to thicken. Remove from the heat and serve.
Alyssa’s Pro Tip
Smooth or Chunky Texture? For a smoother homemade blueberry syrup, blend and pour it through a strainer. If you like it chunky? Just leave it as is.
How to Store Homemade Syrup
This syrup has staying power! Store it in the fridge or freezer and enjoy homemade goodness for days (or months).
- In the Fridge: Store your blueberry syrup in the fridge for about 7 to 10 days in an airtight container or jar.
- In the Freezer: You can also freeze your syrup to make it last for months! Allow one inch of space in your container when freezing, as the syrup will expand. When you’re ready to use it, let it thaw in the fridge for a few hours before consumption. Gently reheat while stirring.
Delicious Serving Ideas
Homemade blueberry syrup with breakfast foods is a classic. Try serving it over my German pancakes! You can also add it on top of cheesecake for some extra decadence. Here are a few more ideas!
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Homemade Blueberry Syrup
Ingredients
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ cup water
- 1 tablespoon lemon juice
- 2 cups fresh blueberries*
Instructions
- In a medium saucepan, add ½ cup granulated sugar, 1 tablespoon cornstarch, ½ cup water, and 1 tablespoon lemon juice and whisk. Bring to a gentile boil over medium-high heat and add the 2 cups fresh blueberries*.
- Reduce the heat to low and simmer for 4-5 minutes until the blueberries burst and the syrup starts to thicken. Remove from heat and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this be good in an Italian soda?
Thanks for the question! I think that sounds really good! It would definitely be worth a try! Let me know how it turns out!
Super easy and delicious recipe! The only change I would make next time is to add the cornstarch to some water and make a slurry BEFORE you add to mix. once it started heating, the cornstarch formed little globs that did not want to break up.
Thank you for this recipe! I did add a very small amount of vanilla and a bit of maple syrup and love the flavor! I’m using this over my lemon ricotta pancakes! Wonderful recipe! Thank you again!