Homemade Blueberry Syrup
Delicious homemade blueberry syrup made with only three ingredients. Perfect for pancakes, waffles, or even over ice cream!
I recently discovered Costco — I know, where have I been? We got a membership a few months ago but I wasn’t really utilizing it fully. I finally got a chance to go sans children and go up and down every aisle to see everything they offered. I told my husband that I was “just going to browse” and he quickly quipped back that we don’t have money for that. Ha — apparently he knows me too well, because I came home with about $50 worth of fruit.
They had SO much organic produce to choose from. I came home with mangoes, cherries, blackberries, and blueberries. They had gorgeous flats of strawberries and plums that smelled fresh from the farm, but I had to draw the line somewhere.
Fruit is one area that I don’t mind buying in bulk because my family goes through it in no time. Turned out though that I had already bought blueberries from our local grocery, so I had PLENTY of blueberries to go around. I decided to use some of them up in this delicious homemade blueberry syrup.
What’s in Blueberry Syrup?
To make this homemade blueberry sauce, you’ll need the following:
- Blueberries
- Granulated sugar
- Lemon juice
How to Make Blueberry Syrup
- Add all the ingredients to a saucepan.
- Bring the mixture to a boil.
- Reduce the heat and cook for 8 to 10 minutes.
Can I Use Frozen Blueberries?
I imagine you could use frozen berries to make this homemade blueberry syrup, but I’ve only used fresh before so I can’t say for certain. Frozen blueberries may result in a more watery syrup.
Ways to Use Blueberry Syrup
There are so many wonderful ways to enjoy homemade blueberry sauce. Think: blueberry pancake syrup, waffle syrup, and more! If you need some ideas on how to use this blueberry syrup, here are some of my family’s favorite ways to eat it:
- Spooned over homemade pancakes
- Drizzled over fluffy waffles
- Atop buttermilk biscuits
- In yogurt parfaits
- Mixed into vanilla pudding
- Spooned over ice cream
- Drizzled over cheesecake
Tips for Making Homemade Blueberry Sauce
There’s no need to add any water to the saucepan. The blueberries burst quite quickly and release plenty of juices on their own.
Note that I don’t strain this homemade blueberry syrup when I make it. The skins break down enough while cooking in the saucepan that I don’t notice them when enjoying this syrup.
I imagine you could freeze homemade blueberry syrup and thaw it in the fridge overnight when you’re ready to eat.
More Blueberry Recipes:
- Buttermilk Blueberry Pancakes
- Blueberry Lemon Cheesecake Bites
- Jumbo Blueberry Muffins
- Blueberry Snack Bars
Ingredients
- 2 cups blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Combine all ingredients in a small saucepan.
- Stir continuously until the blueberries begin to darken and bubble; reduce to a simmer, and cook until most of the berries have burst, about 8 to 10 minutes.
Was very easy to make and few ingredients needed. I did end up straining it as mine had too many skins. (I used frozen blueberries and allowed them to thaw first). After straining I scrapped the bottom of the strainer and added the thick paste to the syrup which thickened it a bit. A little tart so I might add a bit more sugar the next time. I would definitely make this again.
made 8/2020, delish. vanilla bean ice cream in a glass/jar, tiny splash of milk, drizzle of this, stir well and voila! blueberry milkshake, omg…
Hi! I haven’t tried this recipe, but it does look delicious! Is there any way to make this healthier? I mean, can I substitute the granulated sugar for a more natural sweetener, like coconut sugar or honey? Thanks!
Summer in a bowl! Love this syrup, we served this over some lemon poppyseed pancakes and it was fantastic!
I made this for my waffles today and it was incredible! Thank you!
Where did you get the adorable lil pitcher?
I have tried several recipies of blueberry sauce. This is the easiest one. I have a huge berry liver in the house and I make a batch of this every other week for him. We have pancakes every Sunday. I usually use frozen since my in laws have a huge blueberry patch and we have a large rasberry crop every year. So I throw in raspberries sometimes. Slightly different flavor but yummy!!!!! Thanks!!
Hi- do you need to strain the syrup to avoid the skins or do they melt down pretty good?
They melt down pretty good, we don’t mind the texture.
I made this syrup this morning. So easy and soooo delicious!!!
Can I use frozen blueberries? I think this would so good on my home made yogurt.
Hi Melissa, I’ve never tried that. It may work, but it may be thinner/ more watery if I had to guess.
@Emily Grace,
I used frozen blueberries but let them thaw first. I did strain (small screen like, hand held strainer), and scrapped the bottom of the strainer gathering all the thick paste of blueberry and added it to the syrup. I was happy with the consistency.
I am now making this syrup for the second time. It is absolutely wonderful with fresh blueberries. We live in Michigan and now is blueberry season. This syrup is wonderful over ice cream and we also used it over Belgian waffles! Great and easy!
So glad you liked it, Geri!
Just stopping by to let you know this awesome post was picked as a feature on the #HomeMattersParty. You can find it featured at http://adventuresfrugalmom.com/home-matters-linky-party-82/. While you are there make sure to grab the I was featured button for you side bar.
Oh yum, that looks amazing! Pinning to try! 🙂 Thank you for sharing with us at the #HomeMattersParty
I love simple and delicious ways to use up produce! Though fresh berries rarely go to waste with my girls in the house, I could probably convince them to spare a few for this sauce.
I must try this. It looks delicious.It would be good over ice cream also.
Looks so yummy! No water?