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Homemade Blueberry Syrup

This blueberry syrup is quick, easy to make, and the perfect topping for pancakes, waffles, ice cream, and so much more.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 135 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

Cornstarch Slurry (Optional for a thicker syrup)
  • 1 tablespoon (8g) cornstarch
  • 2 teaspoons cold water
Blueberry Syrup
  • 1 cup (200g) granulated sugar
  • ¾ cup filtered water
  • 1 cup fresh blueberries
  • 2 tablespoons butter salted or unsalted is fine
  • 1 teaspoon lemon juice preferably fresh
  • 1 teaspoon grated lemon zest optional
  • 1 pinch salt
Optional Mix-ins
  • ½ cup fresh blueberries optional for mixing into syrup

Instructions

Optional Cornstarch Slurry
    Cup of Yum
  1. In a small bowl, stir together the cornstarch and 2 teaspoons of water to make a slurry. Set aside.
Blueberry Syrup
  1. In a small saucepan, combine sugar and water. Over medium-high heat, stirring constantly, bring to a boil and cook until sugar is completely dissolved, 4-5 minutes.
  2. Stir in blueberries and cornstarch slurry if using. Bring to a simmer and then turn the heat down to keep the sauce at just a gentle simmer. Simmer for 10 to 15 minutes, until the sauce is reduced and slightly thickened. When ready, it should easily and thickly coat the back of a spoon.
  3. Remove from heat, stir in butter, lemon juice, lemon zest, and pinch of salt. Strain for a completely smooth syrup or add additional blueberries for more of a chunky sauce. Let sauce sit for 10-15 minutes to cool before using.
  4. Serve over something delicious, and enjoy!

Notes

  • To make a simple syrup that will mix into drinks, follow the recipe as written but omit the cornstarch slurry and the butter, and strain then syrup before storing. This will give you a thin but richly flavored syrup, perfect for drinks.
  • Store syrup in an airtight container in the refrigerator for up to 2 weeks. Syrup should be served warmed or at room temperature. To reheat, microwave in 15-second increments, stir and repeat until it reaches your preferred temperature.
  • Recipe makes approximately 8 fl oz of syrup when not strained to remove cooked blueberries.

Nutrition Information

Calories 135kcal (7%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 135

% Daily Value*

Calories 135kcal 7%

* Percent Daily Values are based on a 2,000 calorie diet.