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posted by Amy Johnsonon July 18, 2014 (updated Sep 14, 2021) 21 comments »
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This Homemade Blueberry Syrup is the perfect topping for pancakes, ice cream, pound cake, or many other sweet treats. And it couldn’t be easier to make!
When I see fresh blueberries I can’t help but think of Madame Blueberry from The Veggie Tales. If you’re unfamiliar with Madame Blueberry, let me fill you in. She was a hoarder in fruit form. She liked The Stuff Mart and everything in The Stuff Mart. So much so that she filled her tree house to the brim with stuff. All kinds of stuff. Her house became so full that the whole tree whichher house built on bent over to the ground, and, well … it didn’t end all that good for Madame Blueberry. I think she learned her lesson.
I’ve acted a bit like Madame Blueberry for the past few weeks when it comes to blueberries. I can’t help but grab a pint or three when I see the plump little blue berries at the grocery store. It’s like they’re calling my name, “Pick me! Take me home!” And I do.
A delicious homemade Blueberry Pie sure hit the spot, butI found myself short on time (but not on berries)earlier this week and needed to quickly use some of the blueberries before they were past their prime. So I made this super easy homemade Blueberry Syrup. And when I say super easy, I mean super easy. Simple ingredients simmer together to create a beautiful sweet syrup that will take any stack of pancakes or bowl of plain vanilla ice cream to the next level. Or how delicious would warm pound cake with warm blueberry syrup drizzled over the top be? Oh my goodness, so yummy!
It’s such a lovely color too! Deep vivid indigo. So pretty! I think Madame Blueberry would approve.
This Blueberry Syrup can be served warm or store covered and refrigeratedup to a week untilready to serve.
Homemade Blueberry Syrup Recipe
Homemade Blueberry Syrup Recipe
Yield: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
The perfect topping for serving over pancakes, ice cream and pound cake.
Ingredients
- 3 cups blueberries (about 1 pound of fresh)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
Instructions
- In a saucepan, combine the blueberries, sugars, water, lemon juice and cinnamon. Bring to a boil; cook and stir for about 3 minutes, reduce heat and simmer until thickened, about 20-25 minutes.
- Remove from heat. Serve right away or cover and refrigerate until ready to serve.
Notes
Makes about 2 1/2 cups.
Did you make this recipe?
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originally published on July 18, 2014 (last updated Sep 14, 2021)
21 commentsLeave a comment »
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21 comments on “Homemade Blueberry Syrup Recipe”
Tom @ Raise Your Garden —Reply
We our out in the county in Buffalo, NY. In about a week we are going to go and pick over 20 pounds of blueberries. We have to freeze some for smoothies but am always looking for another great way to put those fresh berries to use. This is doable and looks delicious. You can put this on top of oatmeal, cereal, pancakes, the list goes on and on. We’ll be making this.
Jocelyn @BruCrew Life —Reply
Absolutely gorgeous pictures of this amazing blueberry syrup!!! My kids all went through the Veggie Tales phase when they were younger, so I know exactly who Madame Blueberry is 🙂
Natalie @ Paper & Birch —Reply
oh my you’re killin me with this! It looks soooo good 🙂 looks perfect for the cheesecake I was gonna make this weekend!
bridget {bake at 350} —Reply
Absolutely gorgeous! I’m going to make this and pour it over EVERYTHING!
Jessica —Reply
How long will this keep in the refrigerator? It is delicious!
Amy Johnson —
Jessica, I kept it refrigerated for about a week (it only lasted that long). 😉
Angie —Reply
Amazing stuff!!!
Bobbie —Reply
Have you ever tried to can this?
Amy Johnson —
I havne’t yet.
leonor —Reply
When do you add the cinnamon
Amy Johnson —
Oh my! Thank you for catching my typo. The cinnamon is added with other ingredients. I corrected the recipe.
Em —Reply
The reduction took way too long. So I am thinking maybe Pacific Northwest berries have more volume than South Carolina berries? (not by any chance should our berries be superior to yours, of course) Anyway, next batch, 1/4 C. water. The brown sugar/white sugar combo works well, and I added the lemon juice after the syrup had finished cooking. Any thoughts?
Thank you
Em
Seattle, WAAmy Johnson —
Sounds like a good plan to me, Em! I have found some batches of berries juicier than others over the years.
Doc Hickory —Reply
Will be doing this in the morning as a topping for waffles. It looks totally DEE-LISH! I think I actually saw some of the blueberries still bubbling in your gorgeous photos, that’s how fresh they look.
Becky —Reply
This freezes very well!
Terry —Reply
I also had some ripening blueberries & no time, so I made this. Didn’t want to squeeze lemon for juice, so I used a good balsamic vinegar instead. O. M. G ! Try it!
Terry —
… and I skipped the connamon. 😬
Amy Johnson —
I definitely will, Terry. I do love a good balsamic vinegar with berries.
Pam L. —Reply
Just finished up a batch of the syrup. Turned out excellent. The only thing I had done differently was to strain the blueberries about midway through the simmer cycle. Everyone who has had a taste loves it. Now for the buttermilk pancakes!
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