Blueberry Syrup
This easy homemade blueberry syrup comes together in just 15 minutes on the stovetop with fresh or frozen blueberries. Thick, glossy, and bursting with real berry flavor. A perfect topping for pancakes, waffles, ice cream, or mix with yogurt.
Servings: 6 Servings
Calories: 98kcal
Ingredients
- 2 cups Blueberries (fresh or frozen)
- ½ cup Water
- ½ cup Sugar
- 1 tablespoon Cornstarch
- Dash Cinnamon
- Pinch Salt
- 1 tablespoon Lemon Juice
Instructions
- Add the blueberries and water to a medium saucepan. Heat over medium heat, stirring occasionally, until the berries thaw (if using frozen) and the mixture comes to a gentle boil. The blueberries will start to burst and release their juices.
- While the blueberries are heating, stir together the sugar, cornstarch, cinnamon, and salt in a small bowl until combined.
- Pour the sugar mixture into the saucepan with the blueberries. Stir constantly and cook until the syrup thickens (about 2 to 3 minutes) and no longer looks milky or cloudy.
- Remove the pan from the heat and stir in the lemon juice.
- Let the syrup cool before serving. It will continue to thicken slightly as it cools.
Notes
Store in the refrigerator in a closed container for up to a week.
Rewarm in the microwave, 30 seconds at a time. Be careful not to over heat. Or, over low heat on the stovetop.
Freeze the syrup in a freezer safe sealed container for up to 3 months. Thaw overnight in the refrigerator or slowly warm in a pan on the stovetop.
Serve this syrup over pancakes, waffles, French toast, ice cream, or mix in yogurt.
Nutrition
Calories: 98kcal | Carbohydrates: 25g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 22g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.2mg