Ready in 15 minutes, this homemade blueberry syrup couldn’t be simpler to make. It’s packed with blueberry flavor, plus a touch of lemony tang, perfect for topping weekend breakfasts, serving alongside muffins, or stirring into drinks!
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!
