This blueberry syrup is simple and magnificent on pancakes, waffles, even pork chops. Here’s how to make it.
- Quick Glance
- Quick Glance
- 15 M
- 25 M
- Makes 12 (2-tbsp) servings
In a small dish, whisk together 2 tablespoons water and the cornstarch.
In a medium saucepan over medium-high heat, combine the remaining 1 cup water, sugar, maple syrup, vanilla, salt, and blueberries and stir until the sugar dissolves. Bring to a boil, stirring occasionally. Reduce the heat and gently simmer until slightly thickened, about 10 minutes for fresh berries or about 14 minutes for thawed frozen berries.
Add the reserved cornstarch mixture to the pan and continue to cook, stirring constantly and crushing blueberries with the back of a spoon or with a potato masher, until the sauce thickens to your desired consistency, 2 to 7 minutes. Remove the syrup from the heat and let cool for 5 minutes.
Strain the slightly cooled syrup through a strainer, if desired. (If you prefer a thicker, more sauce-like consistency, skip the straining. If you prefer a smoother, silkier syrup, definitely strain the syrup.) Serve the blueberry syrup immediately. Cover and refrigerate any leftover syrup for up to 1 week. Originally published May 28, 2017.
Recipe Testers' Reviews
Growing up, I had a friend whose mom bought the bottled blueberry syrup for pancakes. I was secretly jealous of her breakfast condiment. This blueberry syrup recipe is SO much better than the bottled stuff of my childhood memories. It comes together with minimal effort, is healthier, and very delicious. There is a pleasing hint of maple and vanilla. The sugar could probably be reduced by a tad.
We enjoyed it on homemade pancakes for breakfast and drizzled over pound cake and vanilla ice cream later for dessert. I was having difficulty mashing the berries with a spoon. So I switched to a potato masher, which was much easier. I used a small berry colander to strain, which worked well. Not wanting to waste anything, I put the small amount of berries left from straining over plain yogurt—delicious!
This blueberry syrup is an all-terrain, all-season dessert drizzle that took less time to make than my pancake batter, is as easy to pull together as your Thanksgiving cranberry relish, and has so many possibilities.
I worked with fresh blueberries. The modest amount of vanilla was perfectly appropriate--there is a discreet little whisper of vanilla that you detect amidst the blueberry richness. The yield was 275 ml, just about a couple tablespoons more than a cup. This was a wonderful syrup for, of course, pancakes and therefore waffles and French toast. (Take a well-deserved break, maple syrup!) I'm looking forward to a spoonful over vanilla ice cream or Greek yogurt and granola. It will be lovely over a lime and blueberry cake infused with a puckery lime syrup.