Blueberry Syrup

May 11, 2021

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Homemade Blueberry Syrup! It’s made with fresh or frozen blueberries, fruit juice, sweetened with sugar, and has a hint of lemon to brighten it up. This is my all-time favorite pancake topping!

Love fruity syrups? Also try my tempting Strawberry Syrup.

Blueberry syrup in a glass pitcher set over a glass plate.

The Best Blueberry Syrup Recipe!

When I first really got into cooking, this was one of the first things I made. I would probably dub blueberries my favorite fruit (or top 3, I have a hard time picking absolute favorites), so that only makes sense.

Back then, I used to use water in place of the fruit juice. One day, I realized when you use water in recipes like this, it just waters things down. So why not replace that with something more flavorful that doesn’t drown out that blueberry flavor?

When I want to splurge I use blueberry juice (for a more concentrated blueberry flavor) but it’s pretty pricey for a small bottle. So grape juice or apple juice are great options too.

This homemade blueberry syrup is fresh, fruity, sweet, flavorful, exceptionally delicious and super easy to make. And it’s one of the ultimate upgrades to your weekend and holiday breakfasts.

Plus there are endless ways to use it too, it’s not just for pancakes. See the links below (near the recipe box), for ideas. Just remember the whipped cream for most of them!

Once you try this you’ll realize that there’s so much more to breakfast than maple syrup. Plus it’s a hundred times better than the bottled blueberry syrup at the store.

Blueberry syrup shown poured over pancakes with whipped cream on top.

Blueberry Syrup Recipe Ingredients

  • 2 cups (10 oz or 1 pint) fresh or frozen blueberries
  • 1 cup + 2 Tbsp blueberry juice, grape juice or apple juice
  • 1/3 cup granulated sugar
  • 4 tsp cornstarch
  • 1 Tbsp lemon juice

Scroll down for printable recipe.

Ingredients used to make blueberry syrup. Includes blueberries, blueberry juice, cornstarch, lemon and sugar.

How to Make Blueberry Syrup

  1. Add blueberries, 1 cup juice and sugar to a small saucepan, stir. Bring to a simmer over medium-high heat.
  2. Reduce heat to low and let simmer 6 – 10 minutes, stirring occasionally, until many of the blueberries have burst.
  3. In a small bowl whisk together remaining 2 Tbsp juice with the cornstarch then pour into pan. Let simmer 1 minute longer to thicken while stirring constantly.
  4. Remove from heat. Stir in lemon juice.
  5. If desired press and strain through a mesh sieve to remove skins, blitz in a blender (be sure to remove lids center insert and cover with a towel to blend since it’s a hot liquid), or serve as is.
    Collage of four photos showing how to make blueberry syrup. Includes mixing blueberries and sugar in a pan then heating over stovetop. Then shows mixing cornstarch slurry and pouring into pan on stovetop.

Helpful Tips and Variations

  • Adjust sugar according to the sweetness of the blueberries being used. I’ve had very sweet ones that don’t need all of the sugar called for and very tart ones that need more.
  • You can replace half of the sugar with an equal part honey.
  • If you want a blend of berries, you can try using half raspberries for half of the blueberries.
  • Juicier, plumper blueberries work better than the itty bitty ones. It’s just that you’ll end up with more skins in the syrup.
  • You can puree or mash the syrup for a smoother consistency or press through a fine sieve to remove the skins.
  • Cornstarch can be adjusted slightly for a thinner or thicker consistency.
  • Use fresh blueberries and lemon juice for best flavor.
  • The natural pectins can thicken the syrup as it rests in the fridge, if needed you can thin with more juice.

Storage

  • This homemade blueberry syrup should keep in the fridge in an airtight container for up to 1 week.
  • Or freeze up to 3 months.
  • Reheat in the microwave briefly to rewarm.

Finished blueberry syrup in a white bowl over a wooden plate. Syrup is being scooped by a large white ladle.

What to Serve with Blueberry Syrup

There are so many different things you can serve this fresh blueberry syrup over. Here are a few tasty ways:

 

Blueberry syrup in a glass pitcher set over a glass plate.
5 from 1 vote

Blueberry Syrup

Made with fresh or frozen blueberries, fruit juice, sweetened with sugar, and has a hint of lemon to brighten it up. This is my all-time favorite pancake topping!
Servings: 6
Prep10 minutes
Cook10 minutes
Ready in: 20 minutes

Ingredients

  • 2 cups (10 oz) blueberries
  • 1 cup + 2 Tbsp blueberry juice, grape juice or apple juice, divided
  • 1/3 cup granulated sugar*
  • 4 tsp cornstarch
  • 1 Tbsp lemon juice

Instructions

  • Add blueberries, 1 cup juice and sugar to a small saucepan, stir. Bring to a simmer over medium-high heat.
  • Reduce heat to low and let simmer 6 - 10 minutes, stirring occasionally, until many of the blueberries have burst.
  • In a small bowl whisk together remaining 2 Tbsp juice with the cornstarch then pour into pan. Let simmer 1 minute longer to thicken while stirring constantly.
  • Remove from heat. Stir in lemon juice.
  • If desired press and strain through a mesh sieve to remove skins, blitz in a blender (be sure to remove lids center insert and cover with a towel to blend since it's a hot liquid), or serve as is.

Notes

  • *Sugar can be increased or decreased to taste. Sometimes blueberries are tart and need a little more while other blueberries can be super sweet.
  • You can also use 2.5 Tbsp sugar and 2.5 Tbsp honey instead.
  • Fresh or frozen blueberries can be used here. Fresh are best but when not in season frozen work well too.
Nutrition Facts
Blueberry Syrup
Amount Per Serving
Calories 95 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 82mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 20g22%
Protein 1g2%
Vitamin A 28IU1%
Vitamin C 23mg28%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
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