This blueberry syrup is simple and magnificent on pancakes, waffles, even pork chops. Here's how to make it.
This homemade blueberry syrup is certain to banish memories you may have of that cloyingly sweet pancake house staple that smacks of artificial flavors and colors. Fairly bursting with fresh blueberry flavor, this spectacular blueberry syrup has virtually no end to its uses. Drizzle it on pancakes or waffles, natch. Swirl it through plain yogurt. Dribble it in lemonade. Slather it over pork chops. Stir it into ice cream. Dab it atop pound cake. We’d love to hear your favorite use for it in a comment below.–Angie Zoobkoff
Blueberry Syrup Recipe
- Quick Glance
- 15 M
- 25 M
- Makes about 1 1/2 cups (350 ml)
- 1 cup plus 2 tablespoons cold water (260 ml)
- 1 tablespoon cornstarch (7 g)
- 1/2 cup granulated sugar (99 g)
- 1 tablespoon pure maple syrup (15 ml)
- 1/2 teaspoon vanilla extract (3 ml)
- 1/8 teaspoon kosher salt
- 2 cups fresh or thawed frozen blueberries (about 10 ounces or 280 g)
- 1. In a small dish, whisk together 2 tablespoons water and the cornstarch.
- 2. 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.
- 3. 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.
- 4. 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.
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