Homemade Blueberry Syrup Recipe

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Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m thrilled to share my go-to homemade syrup recipe with you! This blueberry topping is a game-changer for breakfast. It’s perfect for drizzling over fluffy pancakes or crispy waffles.

Whether you’re using fresh or frozen blueberries, this pancake syrup comes together in just 35 minutes. The best part? You only need a handful of ingredients to whip up this delicious waffle topping. Get ready to elevate your breakfast game!

5 Reasons You’ll Love This Recipe

This homemade blueberry syrup recipe will soon be your go-to. It’s super easy to make and will make you say goodbye to store-bought syrups.

It’s quick to prepare, taking less than 10 minutes. This makes it perfect for busy mornings when you want something tasty fast.

This syrup uses fresh ingredients. You’ll find only blueberries, sugar (or honey), water, and cornstarch in it. No artificial sweeteners or preservatives here!

This syrup is super versatile. Use it on pancakes, waffles, or yogurt. It’s also great in drinks for a fruity flavor.

It’s a healthier choice compared to store-bought syrups. You can adjust the sweetness to your taste.

You can also customize it! Try using different berries like strawberries or raspberries. It’s fun to experiment with what’s in season or what you like best.

“This homemade syrup has transformed my breakfast routine. It’s so easy to make and tastes incredible!”

Exact Ingredients List (+ Possible Substitutes)

I love making blueberry syrup at home. It’s easy and delicious! Here’s my go-to list of ingredients:

  • 2 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons extra water
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Don’t have everything on hand? No worries! Try these substitutes:

  • Replace blueberries with strawberries, raspberries, or blackberries
  • Swap sugar for honey or a sugar-free sweetener
  • Use tapioca starch instead of cornstarch

I sometimes use honey instead of sugar for a natural sweetness. It gives the syrup a unique flavor that pairs well with pancakes or waffles.

For a thicker syrup, I add an extra teaspoon of cornstarch. If you prefer it thinner, reduce the cornstarch to 2 teaspoons. The lemon juice adds brightness and balances the sweetness perfectly.

Remember, you can adjust the sugar to your taste. Start with less and add more if needed. Happy syrup making!

Instructions

Making this blueberry syrup is super easy. Let’s get started! First, mix 2 tablespoons of water with cornstarch in a small bowl. This mix will help thicken the syrup later.

Then, use a medium saucepan to mix water, sugar (or honey if you like), and fresh blueberries. Heat it until it starts to boil, stirring every now and then. When it’s boiling, lower the heat and simmer for about 10 minutes.

Now, it’s time for the fun part! Add the cornstarch mix to the simmering berries and stir well. Then, turn off the heat and let it sit for 5 minutes. You’ll see the syrup start to thicken right before your eyes.

If you want your syrup smooth, here’s a tip: move everything to a blender and blend until it’s silky. This whole process should take about 15-20 minutes from the beginning.

  • Combine water and cornstarch
  • Boil blueberries with sugar and water
  • Simmer for 10 minutes
  • Add cornstarch mixture for thickening
  • Optional: blend for smoothness
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And that’s it! You now have homemade blueberry syrup. The smell in your kitchen will make your mouth water. Get ready to pour this tasty syrup over your favorite breakfast foods!

Tips, Tricks & Storing

I always pick ripe blueberries that are plump and dark blue for the best syrup. The simmering technique is key. I keep the heat on medium to create that perfect syrupy texture.

When it’s time to strain, I use a fine-mesh sieve to catch any fruit bits. This makes sure my syrup is smooth.

Love experimenting? Try fruit substitutions! If you’re using bigger fruits like strawberries, I suggest crushing them first. This helps release their juices and flavors into the syrup.

The straining process works the same for any fruit you choose. It makes sure your syrup is smooth and tasty.

Now, let’s talk storage methods. I keep my syrup in an airtight container in the fridge for up to two weeks. For longer storage, I freeze it in small jars or ice cube trays.

If you’re into canning, you can follow a jam canning process. This keeps your syrup fresh for up to 18 months in the pantry.