This lightly-sweetened blueberry syrup goes great on pancakes, French toast, and waffles (or even a lemon blueberry loaf cake). And with just two tablespoons of added sugar, this is a healthier option than a traditional blueberry simple syrup. I have an abundance of berries after picking 15 pounds at a local farm this summer, so I used fresh blueberries. You can use frozen if that’s what you have!
Even better, you can use this syrup as a mixer: Strain out the blueberries, then store in the fridge to use in cocktails, mocktails, and other iced drinks. I like to add a tablespoon or two to lemonade for a blueberry lemonade.
Ingredients for Blueberry Syrup
These ingredients are standard for a syrup, but the ratio is what sets this recipe apart. Because this is lightly-sweetened, there’s only a bit of added sugar and a splash of lemon juice. I think it helps intensify the blueberry flavor, and it makes it easier to add an extra spoonful to your pancakes!
- Blueberries. I used fresh blueberries I picked from a local farm, but you are more than welcome to use frozen blueberries in this recipe, too.
- Granulated sugar. Just a touch helps sweeten and thicken the syrup.
- Lemon juice. The acidity in the lemon juice cuts through some of the sweetness and gives the syrup a longer shelf life.
Quick Tips for Prepping Blueberry Syrup
This blueberry syrup is super easy to make! You simply combine blueberries, sugar, and lemon juice in a small saucepan, then cook for about 10 minutes total.
It usually takes around 5 minutes for the berries to burst and start to simmer, and then an additional 3-5 minutes boiling to get the right thickness.
The longer this syrup boils, the thicker it will get. I’ve found that the sweet spot is right around 5 minutes: That’s conveniently just enough time for me to forget about it while I’m cooking pancakes but not quite long enough for the syrup to boil over and make a huge mess.
I’ve tried boiling this syrup for about 10 minutes as an experiment for a thicker syrup. When boiled for that long, it turns out more gluey than syrupy, and I wouldn’t recommend it.
Blueberries have a tendency to boil over, so keep an eye on the syrup if your pot is pretty small. If it starts to bubble up threateningly, remove from heat for a few seconds or stir down with a spatula.
Straining Blueberry Syrup
I recommend straining out the fruit if you plan to use this syrup as a cocktail mixer. Hold a fine mesh strainer between your storing container and the pot, then pour the syrup over the strainer and into the container. The strainer will catch the blueberries for you.
You can press on the blueberries with a spatula to ensure you get the most syrup out of the mix!
Blueberry Syrup FAQs
Absolutely. I plan to make it with frozen berries myself once the summer is over.
Yep! This blueberry syrup is lightly sweetened, so it’s perfect for drinks that are already on the sweet side.
This syrup will stay good for up to a week in the fridge in an airtight container.
No, you can leave them in! Personally, I like the added texture in my mixed drinks, so I normally don’t strain it.
Dish Cleanup: Piece of Cake
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
This homemade blueberry syrup recipe has a cleanup rating of a 1. Most of my dishes were able to go in the dishwasher, so I only had to clean up the pan and the strainer. The syrup is a little sticky, but a short soak in warm water helps everything come off with just a rinse a few minutes later!
Other Recipes You May Enjoy
Love adding extra flavor to your cocktails? Try my lavender simple syrup for a delicate floral flavor.
If you love blueberries, you’ll love my berry Bundt cake: It’s filled with blueberries, raspberries, and chocolate!
This blueberry syrup would also be delicious poured on top of my lemon blueberry loaf cake.
Blueberry Syrup Recipe
- 1 cup fresh or frozen blueberries (155 g or 6-oz container)
- 2 Tablespoons granulated sugar (25g)
- 1 Tablespoon lemon juice (15 ml)
- In a small saucepan over medium heat, add blueberries, sugar, and lemon juice. Stir to combine.
- Bring to a boil, then cook for an additional 3-5 minutes, stirring occasionally to prevent the syrup from boiling over. (Cooking the syrup for longer will result in a thicker syrup; I like cooking mine for about 4 minutes.)
- For use in cocktails, mocktails, and drinks: Strain out the blueberries and seeds with a fine mesh strainer, pressing on the berries with a spatula to release excess juice. Then, pour into a heat-safe, airtight container, like a glass bottle.
- For use as a topping for pancakes, waffles, or French toast: Pour directly into a heat-safe, airtight container.
- The blueberry syrup will thicken somewhat as it cools. If it's too thick, stir in a teaspoon of water at a time until it's thinned out to your preference.
This blueberry syrup will last for up to one week in an airtight container in the fridge.
Reheat this blueberry syrup for pancakes and more:
- Add your desired amount to a small saucepan and heat on low, stirring occasionally, for about 3 minutes until warm, or
- Add your desired amount to a microwave-safe container and microwave in 15-second intervals, stirring after each.
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Serving Size:1/4 cup
Amount Per Serving: Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 0g
The nutrition facts are estimated and may vary based on specific ingredients used.
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