Blueberry Syrup

5 from 3 votes

Homemade blueberry syrup using fresh or frozen berries. Perfect for pancakes, waffles and more!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast, Sauce

Cuisine: American, Christmas, Comfort Food

Keyword: blueberries, dried, fresh, frozen, Gluten Free, pancakes, sauce, Syrup

Servings: cup

Calories: 355kcal

Add all ingredients, except vanilla extract to a small sauce pan. Lightly crush blueberries with a potato masher or back of a spoon.
Place over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer for 15 minutes, stirring occassionally.
Using an immersion blender* blend the sauce for 30 to 60 seconds
Strain the sauce through a fine-mesh sieve, push the blueberries to extract as much juice as possible. Stir in vanilla extract. Serve warm or at room tempature.

*You can also serve the syrup with the chunks or use a regular blender to puree.
Syrup can be stored for up to 2 months in the refrigerator.
See blog post for notes about canning.

Calories: 355kcal | Carbs: 92g | Protein: 1g | Fat: 1g | Fiber: 4g