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How to make the best homemade blueberry syrup for your pancakes, waffles and desserts! My two secret ingredients make all the difference between a good blueberry sauce and a spectacular one!
Karlynn’s Recipe Rundown: Homemade Blueberry Syrup
- Made with real blueberries, this is the perfect topping for french toast, pancakes or breakfast casseroles.
- Free of preservatives and made with natural honey, it’s the next best thing to maple syrup!
What to use this on?
This is a delicious alternative to maple syrup and it’s easy to make using simple ingredients. Try it out on one of these recipes (or just use it on your favorite ice cream) and let me know your thoughts in the comments below:
Quick Recipe Summary: How to Make This Blueberry Syrup
- Prepare the cornstarch slurry and set aside.
- Bring to a boil the water, blueberries and honey and set aside.
- Reduce the heat and simmer for 10 minutes.
- Crush the blueberries in the pot along the side to break them down quicker, then remove from heat.
- Stir in the blueberries and the extract into the mixture.
- Use an immersion blender to smooth everything out and make it more syrupy.
Ingredients Tips You Need to Know
Blueberry extract gives this an extra kick of flavor and I highly recommend using it, but if you can’t find it, it can be excluded.
Fresh Blueberries are best. Make sure you wash them and then let them dry on paper towels before adding them.
More sauces
Happy Baking!
Karlynn
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Homemade Blueberry Syrup
Ingredients
- one pint blueberries fresh or frozen (2 cups)
- 1 cup water
- ½ cup honey
- 1 teaspoon salted butter
- 1/2 teaspoon blueberry extract
- one batch cornstarch slurry
Instructions
- Prepare the cornstarch slurry and set aside.
- In a medium saucepan, bring the water, honey, and blueberries to a boil, making sure to stir occasionally.
- Reduce the heat and simmer for about 10 minutes, stirring occasionally to ensure the mixture doesn’t stick to the bottom of the sauce pan.
- While the sauce is cooking, break down some of the blueberries by crushing them on the side of the pot.
- Once the mixture has cooked for 10 minutes, remove from the heat.
- Stir in the butter and the blueberry extract until combined.
- For a smooth syrup, use an immersion blender in the syrup to blend it until smooth.
- Store in an airtight jar in the refrigerator for up to two weeks. Warm up the syrup before serving.
Video
Nutrition
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