This blueberry syrup is a versatile treat that can be enjoyed year round. Use it in cocktails, or over pancakes, waffles, salad dressings, cheesecake, French toast or even ice cream sundaes and coffee! It takes almost no time at all to whip up, and it's definitely in our refrigerator more often than not.
If you want to level up your next brunch or cocktail game, this syrup is the way to do it. Everyone loves it, and it takes only 10 minutes in the kitchen. Plus you can make it ahead, and keep it in the fridge for up to a week. If you're more of a strawberry girl, you can make a very similar homemade strawberry syrup.
Blueberry syrup is just a treat. Sweet and bursting with berry flavor, it pairs well with just about anything, and uses just three ingredients.
So so so easy.
- Blueberries: the fresher the better, but you can totally use frozen for this recipe as well!
- Cornstarch (you can even omit this if you want, it just depends on how thick you like your syrup).
That's it, that's the list.
How to Make Blueberry Syrup
Again, part of the reason why making homemade blueberry syrup is so great is that it's so easy, and can be prepared ahead of time. Let's go through it step by step.
First, combine your water and sugar in a medium saucepan over medium high heat. Let it come to a simmer. Add your blueberries.
Let the blueberries cook for 5-10 minutes, until they start to split and release some of their juices. The sauce should start to be a dark, purple color.
If you're adding the cornstarch, this is where you do it. Combine it with water to make a slurry, then add to blueberries and sugar mixture. Let it thicken for 10 minutes. Note: I normally skip this step. I find the syrup is thick enough without the cornstarch, so it just seems like extra work.
Remove from the heat. At this point, you can pour it directly into a mason jar and cool it in the fridge. If you aren't into leaving the whole blueberries in there (like if these were making cocktails vs. pancakes), strain the blueberries out before you put them in the jar.
Refrigerate and enjoy for up to a week.
As I mentioned above, the sky is the limit with how you can use this syrup. Put it in everything from cocktails, to coffee, to cheesecake, or even homemade ice cream. And of course, pancakes and waffles.
Make sure you try it in this blueberries and gin cocktail!
Simple Blueberry Syrup
- 1 C sugar
- 1¼ C water divided
- 1 pint blueberries fresh or frozen
- 2 tablespoon cornstarch optional
- Combine the sugar and 1 cup of water in a medium saucepan over medium high heat. Bring to a simmer.
- Add the blueberries. Cook until they start to burst and release their juices.
- Combine the cornstarch and remaining ¼ cup of water, if using. Pour in the berry mixture, and simmer for another 10 minutes, until syrup has thickened.
- Pour into a mason jar (strain blueberries if desired), and store in the fridge.
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.