Homemade Blueberry Syrup

This homemade blueberry syrup is a game changer! My favorite use for this syrup is to add it to drinks like fresh lemonade and even fun, fruity sodas. It makes the perfect summer treat, and you can use it on pancakes and waffles, too.

This syrup pairs well with our Blueberry Pancakes or our Lemon Ricotta Pancakes.

Why Our Recipe

• Uses fresh or frozen blueberries.
• Ready in about 20 minutes and keeps for 1 month.
• Add it to drinks, top pancakes and waffles, or even desserts.

We love this homemade syrup because it’s made with only a few ingredients and without any additives or preservatives. It’s made with real fruit instead of artificial flavoring and dyes, which not only gives a better flavor but is better for you, too!

Ingredient Notes

• Blueberries: You can use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them before cooking.
• Sugar: Standard white granulated sugar works best for this syrup.
• Water: Regular tap water is just fine.
• Lemon Juice: Freshly squeezed lemon juice is ideal, but bottled lemon juice will also work.
• Vanilla Extract: Use pure vanilla extract for the best flavor.

Berry Options

Frozen Berries: You can easily use frozen blueberries for this recipe. Just make sure to thaw them before using and adjust the cooking time accordingly.

Add Variety: Experiment with raspberries, blackberries, or strawberries to create your own unique syrup flavors.

Syrup Consistency

If you want a thinner syrup, use more water and simmer for a shorter time.

If you like a thicker syrup, use less water and let it simmer for a longer time.

Serving Suggestions

Breakfast: Pour over pancakes, waffles, French toast, and crepes. You could even add this to yogurt and make a parfait.

Drinks: Sweeten up drinks like lemonade, iced tea, and even sodas. We love a dirty soda (Utah style with a lime wedge), or you could make a creamy Italian soda.

Desserts: Drizzle this delicious syrup over ice cream, baked goods, or cheesecake.