This delightful blueberry syrup comes together in just minutes and transforms any breakfast into something special. Made with fresh or frozen blueberries, a touch of sweetness, and a simple thickening method, it delivers vibrant flavor and a gorgeous deep-blue hue perfect for pancakes, waffles, French toast, or desserts.
Why You’ll Love This Recipe
This recipe is quick, easy, and incredibly flavorful. You only need a handful of simple ingredients, and the entire process takes about 10 minutes. The syrup can be served smooth or with blueberry pieces for added texture. It stores beautifully, reheats well, and is far more delicious than anything store-bought. Whether you’re making a weekend brunch or elevating everyday breakfasts, this homemade blueberry syrup is a go-to favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups blueberries, fresh or frozen
1/2 cup sugar or honey
1 cup water
2 tablespoons water (for the slurry)
1 tablespoon cornstarch
Directions
In a medium saucepan, add 1 cup of water, the sugar or honey, and the blueberries. Stir to combine.
Bring the mixture to a boil, then reduce heat to low.
Simmer for 10 minutes, stirring occasionally to prevent sticking. The blueberries will soften and the liquid will reduce.
Turn off the heat.
In a small bowl, combine the cornstarch and 2 tablespoons of water to form a slurry.
Stir the slurry into the warm blueberry mixture. Allow it to rest for 5 minutes so it can thicken.
Serve as is for a chunky texture, or blend until smooth for a silky syrup.
Servings and timing
This recipe yields approximately 1 1/4 to 1 1/2 cups of syrup, averaging about 20 tablespoons.
Preparation time: 2 minutes
Cooking time: 10 minutes
Total time: about 12 minutes
Variations
Substitute half of the blueberries with raspberries or strawberries for a mixed-berry syrup.
Add a squeeze of lemon juice for brightness.
Stir in a pinch of cinnamon or vanilla extract after cooking for extra depth.
Reduce the sugar slightly for a more naturally tart syrup.
Storage/Reheating
Store the cooled syrup in a sealed jar in the refrigerator for 1–2 weeks. For longer storage, freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave until warm. If frozen, thaw overnight in the refrigerator before reheating.
FAQs
How long does homemade blueberry syrup last?
It lasts 1–2 weeks in the refrigerator and up to 3 months in the freezer.
Can I use frozen blueberries without thawing?
Yes, frozen blueberries can be added straight to the saucepan.
Can I make this syrup without cornstarch?
You can simmer the syrup longer to naturally reduce and thicken, but it will be less glossy and slightly thinner.
Is honey a good substitute for sugar?
Yes, honey provides a softer sweetness and works perfectly in this recipe.
Can I blend the syrup?
Absolutely. Blend for a smooth syrup or leave it chunky for blueberry bits.
What can I serve with blueberry syrup?
It pairs well with pancakes, waffles, French toast, yogurt, oatmeal, and desserts.
Can I double the recipe?
Yes, simply double all ingredients and maintain the same cooking time.
How do I prevent the syrup from becoming too thick?
Use the exact cornstarch amount and avoid adding too much slurry. If it thickens too much, stir in a little warm water.
Can I add flavorings like vanilla?
Yes, add vanilla or other flavorings after cooking for the best aroma.
Can I strain the syrup?
Yes, strain it through a fine sieve for a smooth, seed-free finish.
Conclusion
This blueberry syrup is simple, quick, and wonderfully versatile—an easy way to elevate any breakfast or dessert. With just a few basic ingredients, you’ll create a rich, flavorful syrup that outshines anything store-bought. Keep a jar in your fridge for effortless morning upgrades and sweet treats anytime.
A quick and easy homemade blueberry syrup made with fresh or frozen berries, a touch of sweetness, and a simple thickening method. Perfect for pancakes, waffles, French toast, yogurt, or desserts.
Ingredients
2 cups blueberries, fresh or frozen
1/2 cup sugar or honey
1 cup water
2 tablespoons water (for the slurry)
1 tablespoon cornstarch
Instructions
In a medium saucepan, add 1 cup of water, the sugar or honey, and the blueberries. Stir to combine.
Bring the mixture to a boil, then reduce heat to low.
Simmer for 10 minutes, stirring occasionally until the blueberries soften and the liquid reduces slightly.
Turn off the heat.
In a small bowl, combine 2 tablespoons of water with the cornstarch to form a slurry.
Stir the slurry into the warm blueberry mixture and let sit for 5 minutes to thicken.
Serve chunky or blend for a smooth syrup, depending on preference.
Notes
Add a splash of lemon juice for brightness.
Stir in vanilla extract or cinnamon after cooking for extra depth.
Reduce sugar for a tarter flavor.
Use frozen blueberries directly without thawing.
Strain after blending for a silky, seed-free finish.
