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How To Make Blueberry Syrup

Blueberry syrup is a simple, flavorful syrup that can be used in a variety of ways and can be used with a variety of things. I like using it with French toast, waffles, or pancake batter. It’s also great in biscuits or cornbread batter. It can be prepared in advance and stored in glass jars in the fridge.

Blueberry Syrup Recipe

It’s time for the pancakes you make! It’s time to upgrade your pancake game! Homemade Blueberry Syrup is deliciously tasty, free of artificial sweeteners, and versatile! It takes just a few minutes to make and is more delicious than any syrup in the grocery store! Serve pancakes, waffles, crepes, or other baked items with this syrup to give them a perfect fruity and sweet flavor. Mix this syrup into your Homemade Lemonade to create the perfect summer beverage!

This Blueberry Syrup is now an instant hit in our household, and my children love pouring this syrup over everything. It is possible to substitute these blueberries for strawberries or raspberries to create an array of syrups that can be used for breakfast, like IHOP! There are endless possibilities, and I’m sure you’ll be delighted to have this syrup in your home!

Easy Homemade Blueberry Syrup Ingredients

The greatest thing about Homemade Blueberry Syrup is that it requires only four simple components to prepare! 

Sugar It will melt to give an ideal syrupy consistency. Help to neutralize fruity flavors that are too tart.

Cornstarch creates thickness to make extremely sweet syrup.

Lemon juice: It may use fresh squeezed or bottle-squeezed lemon juice.

Fresh Blueberries Fresh blueberries are the best at creating the perfect flavor and texture; however, you can use frozen blueberries to replace them!

How do I Make Blueberry Syrup from Scratch

The steps to make this syrup are easy, and even the most novice cooks at home can assist! Mix the syrup quickly and add this staple breakfast mix to make the perfect breakfast!

Whisk In a medium-sized saucepan, add sugar, cornstarch, water, and lemon juice, and whisk together.

Boil: Over medium-high temperature. Bring this mixture to a boil, then include your blueberries.

Simmer. Cook for approximately 4-5 minutes until the blueberries explode and the syrup thickens.

Serving: Take the dish off of the stove and serve.


Everyone enjoys blueberry syrup for pancakes. However, something unique about homemade syrup made from blueberries makes breakfast distinctive. Crepes, waffles, pancakes, French toast, no whatever is on the menu, and a generous sprinkle of this delicious fruity syrup will surely make it even better!

The chunky blueberry bits are what make this syrup different from other syrups. There is no need to strain the syrup to enjoy the delicious blueberry flavor!

Do I have to use blueberries that are frozen to create blueberry syrup?

Absolutely. I tried using blueberries I have frozen in the summer. However, store-bought frozen blueberries also work. I’ve found that wild blueberries – especially the smaller ones – are more flavorful than “standard” blueberries. However, both work great.

A possibility that Costco recently began offering a triple cherry frozen blend? These cherries inspired me to make my cherry syrup!

A jar of cherry syrup with a spoon for scooping it out.

It is unnecessary to let the blueberries thaw before you begin making the blueberry syrup, though it could take longer to reach the boiling point. If you decide to thaw them, ensure you’ve got all the juice in the pan.

Can I make this recipe in a double batch?

The recipe is easily adjustable. It was a good idea to double the recipe because I would like to make more and give them away. It is a great teacher or gift for the holidays.

A single recipe can make around two and a half cups of syrup. It is ideal for use with the family. It can be stored in the refrigerator for two weeks at the most.

If you’d like to cut down the recipe to create less syrup, that’s fine, also.

Can I put this syrup into drinks?

Yes, you can use this blueberry syrup in any recipe that requires blueberry syrup or compote flavoring.

Consider the recipe you’re planning to create. Would you want to put the entire blueberry in it if it’s not mixed or pureed?

For instance, for certain items, I’d first strain the freshly prepared syrup using the filter using a fine mesh and then push as much syrup and juice from the blueberries as possible.


This recipe is great with other berries, including raspberries, strawberries, and blackberries. You can strain the seeds out if you’re using blackberries or raspberries. You are separated to make a more smooth syrup.

For a thicker syrup that can be used on pancakes, mix 1 tablespoon of cornstarch and 1/2 cup of water into the syrup before making it boil.

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