This delicious blueberry syrup recipe takes 20 minutes to make and can be served with whole fresh blueberries for spooning over vanilla ice cream or drizzling over your favorite pancakes. Skip the cornstarch, you naturally thicken the sauce and only use 4 ingredients!
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I think of this recipe as the perfect blend of blueberry sauce and traditional pancake syrup. Blueberry syrup is a great way to use up an abundance of blueberries.
Like my Fall favorite, pumpkin pancake syrup, this syrup is great on blueberry pancakes, oat waffles, and French toast. You can also use it in baked oatmeal, yogurt, and overnight oats.
It is also the base for my blueberry simple syrup that I use in cocktails, lemonade, and brewed iced tea.
📖Why My Recipe Works
- A delicious blueberry flavor is achieved using simple ingredients and no cornstarch.
- My blueberry syrup recipe can be frozen, canned, or stored in the fridge for up to a month.
Can I use frozen blueberries to make blueberry syrup?
Yes, I have had equal success with high-quality frozen blueberries. Frozen blueberries will be sweet so double check they have no sugar added.
I let the season dictate fresh vs. frozen berries. Frozen berries are a safe bet during the winter months. I have experimented with dried blueberries, but I found that they didn't work.
🧾Ingredient Notes
- Sugar - You can use granulated sugar or coconut sugar in this recipe. I do not recommend artificial sweetener, maple syrup or honey in place of the sugar in this recipe as the thickness and texture will be off.
- Lemon- Lemon juice adds much-needed brightness and acid to this recipe.
- Vanilla- You can also use vanilla powder or paste. Vanilla is optional.
💭 Blueberry Syrup Recipe Variations
Lemon Blueberry Syrup- More lemon is needed to make a full-flavored lemon blueberry sauce. Adding the zest of one lemon to the sauce will punch up the flavor.
Balsamic Blueberry Syrup- Skip the vanilla and add 2 teaspoons of high-quality balsamic vinegar. Stir in at the end. This version is great on my cornmeal pancakes.
⏲️How to Make Blueberry Pancake Syrup
Before starting this recipe, be sure to properly wash and rinse all your fresh berries. Removing the little green stems from your blueberries is time-consuming but necessary.
Just like with our juneberry jam recipe, we need to mash the berries so they can quickly release their juices. Start by adding the blueberries, lemon juice, sugar, and half a cup of water to the pan.
Use a potato masher to mash up the berries. They don't need to be totally pureed. Just puncturing the skin is enough.
Don't have a potato masher? Use the back of a wooden spoon, a cocktail muddler, or even a drinking glass to mash.
Stirring frequently, bring the berries to a soft boil, and then turn the heat down to keep them at a simmer. Cook for 15 minutes and stir occasionally to prevent burning.
At this point, you can remove from the heat and cool. Stir in the vanilla extract and serve chunky.
How to Thin Blueberry Syrup
If you don't want whole blueberries in your syrup you can puree it to thin it out. Using an immersion blender, blend the sauce for 60 seconds to break down any remaining blueberry chunks. Strain the sauce, if desired.
Then stir in the vanilla extract. It should be nice and thick, not a thin fruit juice.
👩🏻🍳 Expert Tip
You can also use different berries to make this recipe or mix them together for a mixed berry syrup.
Storing the Syrup
Boiling the sauce and then simmering for 15 minutes reduces the water content and kills bacteria. The resulting syrup can be stored for two weeks in an airtight container in the fridge. Or freeze for up to a year.
During peak blueberry season, I batch-process the syrup for canning.
🌡️How to Can Blueberry Syrup
Prep Jars & Water Bath
Once you have made the syrup you can start prepping the water bath and sanitizing the jars. Bring water to a boil in a large stock pot or canner.
Heat jars in simmering water until ready for use. Do not boil. Wash canning lids in warm soapy water and set bands aside.
Fill the Jars
Ladle strained hot Blueberry Syrup into hot clean jars leaving at least a ¼ inch headspace. Dip a paper towel into boiling water, and use that to wipe the rims clean. Center lid on jar. Apply the band until the fit is fingertip tight. Do not over-tighten.
Process the Jars
Place the jars into your pot or canner. They should be completely covered with boiling water. Tongs or a wide-mouth jar lifter is helpful here.
Process jars (i.e. boil) the jars for 10 minutes (adjust for altitude, if necessary). Remove jars and cool.
Check for Seal and Store
Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store any unsealed jars in the refrigerator and use them right away.
Check out more canning basics.
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💬Frequently Asked Questions
📖 Recipe Card
Homemade Blueberry Pancake Syrup
Ingredients
- 1 cup blueberries
- ½ cup granulated sugar
- ½ cup water
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Add all ingredients, except vanilla extract to a small saucepan. Lightly crush blueberries with a potato masher or the back of a spoon.1 cup blueberries, ½ cup granulated sugar, ½ cup water, 1 Tablespoon lemon juice
- Place over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer for 15 minutes, stirring occasionally.
- Stir in the vanilla extract (optional). Cool slightly. Serve over waffles, french toast, or pancakes.½ teaspoon vanilla extract
Video
Notes
- You can also use whole frozen blueberries in this recipe. Thaw before using.
- Syrup can be stored for up to 2 weeks in the refrigerator.
- See the blog post for notes about canning.
Equipment
Nutrition
How do you thicken blueberry syrup?
Blueberry sauce is naturally thickened thanks to pectin that is released during the boiling process. If the sauce is too thin return it to a boil in 5-minute increments until the desired consistency is reached. Thin out the sauce with warm water if needed.
Can blueberry syrup be frozen?
Yes, blueberry syrup can be frozen. Store in a container with a tight-fitting lid, be sure to leave enough headspace for the syrup to expand. Thaw in the fridge overnight before using.
Swathi says
I love homemade syrups. Love this blueberry syrup great with pancakes.
Gloria says
You know, while I was looking in the freezer, I found a bad of fruit. I think I will use this recipe and make some sauce. Perfect for pancakes....and yogurt.