10 Minute Homemade Blueberry Syrup

To say this Homemade Blueberry Syrup is delicious would be a grand understatement! It’s luscious, thick, perfectly sweet and bursting with blueberries. You might enjoy knowing that you can make it in just about 10 minutes 🙂 and that it goes fabulously well with these amazing…

LEMON RICOTTA PANCAKES

Don’t they look delightful! Hope you get a chance to try them.

Let me show you how to make this syrup happen.

Grab your blueberries, and if frozen place them in a microwave safe bowl and heat in the microwave for 1 minute. It’s ok if they are still cold and slightly frozen. We just don’t want to add them to your pan ice cold.

Grab a medium sized sauce pan. Place the sugar and cornstarch in the pan and toss it together to combine. Add your water and lemon juice and stir to combine. It will look a little bit clumpy and that’s ok.

Add your cold blueberries to the pan (or fresh if that’s what you are using). Give everything a nice stir to combine.

Turn the heat to medium high and stir the berries every 10 or 15 seconds, until they heat and start to simmer. Then stir continually as the mixture comes to a bubble and thickens up for you. This whole heating process should only take about 5 minutes. If you like a thinner syrup, cook it for a bit less time. For a syrup that’s nice and thick (almost like pie filling) keep cooking it for longer.

Remove from the heat and stir in the butter, vanilla and dash of salt. Give it a nice stir and set it aside.

10 Minute Homemade Blueberry Syrup

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Serves: 2 Cups Prep Time: 5 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• BLUEBERRY SYRUP:
• 4 tsp cornstarch
• 1/2 C sugar
• 1 1/2 tsp water
• 1 1/2 tsp lemon juice (bottled is fine)
• 3 C blueberries (fresh or frozen)
• 1 Tb butter
• 1/2 tsp vanilla
• dash salt

Instructions

BLUEBERRY SYRUP

1. Grab your blueberries, and if frozen place them in a microwave safe bowl and heat in the microwave for 1 minute. It's ok if they are still cold and slightly frozen. We just don't want to add them to your pan ice cold.
2. Grab a medium sized sauce pan. Place the sugar and cornstarch in the pan and toss it together to combine. Add your water and lemon juice and stir to combine. It will look a little bit clumpy and that's ok. Add your cold blueberries to the pan (or fresh if that's what you are using). Give everything a nice stir to combine.
3. Turn the heat to medium high and stir the berries every 10 or 15 seconds, until they heat and start to simmer. Then stir continually as the mixture comes to a bubble and thickens up for you. This whole heating process should only take about 5 minutes. If you like a thinner syrup, cook it for a bit less time. For a syrup that's nice and thick (almost like pie filling) keep cooking it for longer.
4. Remove from the heat and stir in the butter, vanilla and dash of salt. Give it a nice stir and set it aside.
5. Serve over your favorite pancakes, waffles or crepes.  We love it over these LEMON RICOTTA PANCAKES.

Notes

The Blueberry Syrup will keep for up to a week in the fridge.