Easy Homemade Blueberry Syrup (Ready in 15 Minutes!)
I kicked off a dessert gravy series at the start of this month, and someone commented asking if I could show them how to make a simple homemade blueberry syrup. Obviously, I’m more than happy to oblige (and it’s only too easy).
There are many forms a fruit can take: jam, compote, sauce, syrup, etc. Plus, you can make them smooth by straining, or leave them as is to keep that chunky fruity bite.
Baker’s choice.
The blueberries in this syrup provide a gorgeous natural color, not to mention a deliciously fresh flavor for topping all your favorite treats, or stirred into drinks! Blueberry matcha gingerade, anyone?
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HOMEMADE BLUEBERRY SYRUP
You can use fresh or frozen blueberries for this homemade syrup, which makes it the perfect year-round topping. I like my blueberry syrup on the sharp and sweet side, so the lemon juice and zest add just the right tang.
See the tip section below if you prefer more vanilla flavors!
Why does this syrup need cornstarch? Blueberries are relatively low in pectin compared to some other fruits, and pectin is the natural thickener that helps jams and sauces set. Cornstarch is added to help thicken the blueberry liquid into a pourable syrup.
INGREDIENTS
- Blueberries: provide the fresh, fruity base and natural color for the syrup.
- Water: used to cook down the blueberries and dissolve the cornstarch for thickening.
- Granulated sugar: sweetens the syrup and balances the tartness of the berries.
- Salt: enhances flavor and makes the blueberry flavor pop
- Lemon: adds a bright tang and helps preserve the syrup’s color.
- Cornstarch: thickens the syrup to a pourable consistency.
My syrup seems a little too thick. What should I do? Mix in a splash of water to your homemade blueberry syrup before removing it from the heat, if it seems too thick after you’ve added your cornstarch. If it seems too thin, don’t worry, it’ll thicken more as it cools!
HOW TO MAKE HOMEMADE BLUEBERRY SYRUP
In a medium pot, combine blueberries, water, sugar, and salt. Cook over medium heat for 5–8 minutes, stirring occasionally, until the berries soften and release their juices.
Stir in lemon juice and lemon zest, then gently mash the blueberries with a spoon. This will release even more blueberry flavor.
In a small bowl, mix cornstarch with water to create a slurry, then slowly pour it into the simmering syrup while stirring. Continue cooking for 1 minute until thickened, adding a splash of water if the syrup becomes too thick.
Let the syrup cool for 10 minutes in the pot. For a smooth texture, strain through a fine mesh into a pitcher, or leave it chunky if you prefer. Serve your homemade blueberry syrup warm over pancakes, with your favorite muffins, stirred into lemonades, and enjoy!
3 reasons you’ll love this homemade blueberry syrup
TIPS & VARIATIONS
- Use fresh or frozen blueberries to make this easy homemade syrup. There is a little extra water with frozen blueberries, so if you’re syrup seems too thick as you’re cooking it, add in a splash of water before removing it from the stove.
- I love the contrast of the lemon flavor in this recipe. If you prefer less lemon and more vanilla flavor, cut down the lemon juice to 1 tablespoon, omit the zest, and, after you’ve thickened your syrup and removed it from the heat, stir in ½ tsp of vanilla extract. Adding more to taste if desired.
- In addition to topping your favorite bakes, you can stir your blueberry syrup into your favorite mocktails and cocktails! Start with a teaspoon, mix, and taste for natural flavor and color.
STORING HOMEMADE BLUEBERRY SYRUP
Once cooled, place your syrup in a sealed jar and store it for up to a week in the fridge or in the freezer for two months.
When ready to use, gently reheat in the microwave, stirring often, until warm and pourable.
MORE BLUEBERRY RECIPES
- Sweet Potato Blueberry Scones
- Ryan’s Homemade Blueberry Pie
- Blueberry Chai Muffins
- The Perfect Blueberry Tart
EQUIPMENT YOU’LL NEED
Equipment
- Medium Pot
- Spoon
- Fine Mesh Strainer
- Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 ½ cups blueberries fresh or frozen
- ½ cup water
- ½ cup granulated sugar
- Pinch of salt
- 1 ½ tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 1 tbsp water for slurry
Instructions
- In a medium pot, combine blueberries, ½ cup water, sugar, and salt. Cook over medium heat for 5–8 minutes, stirring occasionally, until the berries start to soften and release their juices.
- Stir in the lemon juice and lemon zest. Then use your spoon to squish the blueberries down and break them apart
- In a small bowl, mix your cornstarch and the remaining 1 tbsp of water to make a slurry. Slowly pour into the syrup while stirring and bring the mixture to a simmer. Simmer for 1 minute until thickened before removing from the heat. If the mixture becomes too thick, splash in a tablespoon of water and stir
- Cool for 10 minutes in the pot. For a smooth syrup, pour your syrup through a fine mesh strainer into a pitcher. If you prefer a chunky syrup, leave as is and pour into your pitcher
- Serve warm and enjoy!
