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Homemade Blueberry Syrup will be the best addition to your breakfast lineup. It is sweet, decadent, and you will want to put it on everything!

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!

Blueberries being whisked in a bowl

Blueberry Syrup Recipe

It’s time to level up your pancake game! This Homemade Blueberry Syrup is fresh, delicious, free of artificial sweeteners and SO versatile! It only takes minutes to put together and will taste better than anything you can find at the store! Top pancakes, waffles, crepes, or other baked goods with this syrup for extra sweet and fruity flavor. You can even add this syrup to our Homemade Lemonade to create the perfect summer drink!

This Blueberry Syrup has become a HUGE HIT in my family and my kids love putting it on everything. You can switch out the blueberries in this recipe for raspberries or strawberries to create a variety of syrups for a breakfast à la IHOP! The possibilities are endless and I know you’re going to love having this syrup on hand in your kitchen!

Easy Homemade Blueberry Syrup Ingredients

The best part about this Homemade Blueberry Syrup is that it only requires 4 simple ingredients to make! Make this syrup in no time!

  • Sugar: This will melt down to create the perfect syrupy texture and counteract overly tart fruit flavors.
  • Cornstarch: Creates thickness for perfectly rich syrup.
  • Lemon Juice: You can use either fresh squeezed or bottled lemon juice.
  • Fresh Blueberries: Fresh blueberries work best to create the perfect flavor and texture, but you can also use frozen blueberries as a substitute!

How to Make Blueberry Syrup from Scratch

The steps for making this syrup are so easy, even the youngest cooks in your house will be able to help! Mix this syrup up in minutes along with this pantry staple pancake mix to pair with for a perfect combination breakfast!

  1. Whisk: In a medium saucepan, add your sugar, cornstarch, water, and lemon juice and whisk together.
  2. Boil: Over medium-high heat, bring the mixture to a boil and add in your blueberries.
  3. Simmer: Simmer for 4-5 minutes until the blueberries burst and the syrup begins to thicken.
  4. Serve: Remove from heat and serve.
Boiling and simmering the blueberry syrup.

The Best Blueberry Syrup Tips

Here are some tips to help you perfect your blueberry syrup! And if you are a big fan of blueberries like me, you have got to try our amazing Blueberry Banana Bread and Blueberry Pie Muffin Bread with Lemon Glaze!

  • Blueberries: Ripe blueberries will be large and plump and slightly gray on the outside. Make sure they are dark blue all around the berry- any signs of red could mean they are not ripe yet and will be too tart.
  • Temperature: Make sure not to cook your mixture on too high of heat. Simmering allows it to keep moisture while creating the perfect syrupy texture.
  • Texture: If you do not want fruit pieces in your syrup, you can use a sieve or strainer to make it thinner.
  • Fruit Substitutions: If you want to make your syrup with bigger fruits like strawberries, crush the fruit or put it through a food processor before adding it to your sugar and water mixture.

Blueberry syrup in a measuring cup.

What to Serve with Homemade Blueberry Syrup

Blueberry Syrup with breakfast foods is a classic. Try serving it over my German pancakes! You can also add it on top of cheesecake and cheesecake bars for some extra decadence. Blueberry Syrup is sooo good for so many different things- in drinks, as a salad dressing, or even to drizzle on mini fruit pizzas! It is a delicious staple that you’re going to LOVE!

Storing Your Homemade Syrup

You can store your Homemade Blueberry Syrup in an airtight container in the refrigerator. It should stay fresh for about one week. 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.

  • Refrigerator: Store in the refrigerator for about 7 to 10 days in an airtight container or jar.
  • Freezer: This will freeze for 3 months in an airtight bag or jar. When reheating, slowly warm up, stirring occasionally.
Blueberry syrup being poured over pancakes.

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Homemade Blueberry Syrup

5 from 11 votes
By: Alyssa Rivers
Homemade Blueberry Syrup will be the best addition to your breakfast lineup. It is sweet, decadent, and you will want to put it on everything!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings

Ingredients 

Instructions 

  • In a medium saucepan add sugar, cornstarch and water and lemon juice and whisk. Bring to a boil over medium high heat and add the blueberries.
  • Simmer from 4-5 minutes until the blueberries burst and it starts to thicken. Remove from heat and serve.

Video

Notes

*Frozen will work too

Nutrition

Calories: 74kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 31mgFiber: 1gSugar: 16gVitamin A: 20IUVitamin C: 4mgCalcium: 3mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




24 Comments

  1. 5 stars
    Thank you. Made this to put on top of sourdough discard pancakes, delish! I’ll be saving this fast easy to make recipe.

  2. 5 stars
    Turned out great and really simple to make! I couldn’t find blueberry syrup in the store so thought I’d give this a try. It was delicious and I’m so happy I made this recipe. I used frozen blueberries as I didn’t have any fresh blueberries. I thawed the blueberries a little before adding to the saucepan. It took a little longer to get the mixture back to a boil after adding the blueberries but started the cook time once it was simmering again. Then once done I used my potato masher to crush the berries more. Again, it was a delicious recipe and tasted great on waffles.

    1. Yes… Failed… After two weeks, it molded.

      I’m trying again today. I really love this syrup, and I’m hoping it’ll hold this time. Gonna try water bathing. I didn’t water bath last time (cause many sites said you wouldn’t have to…)