Blueberry Syrup Recipe -No Cornstarch
If you love the sweet flavor of fresh blueberries this homemade blueberry pancake syrup recipe is a must-try. Perfect for pancakes, waffles, French toast, or even vanilla ice cream.
Equipment
- Small Saucepan
- whisk
- immersion blender or potato masher
- mesh strainer optional
- mason jar or glass bottle
- funnel (if storing syrup in a bottle)
Ingredients
- 1 cup fresh or frozen whole blueberries
- 1 cup sugar
- 1 cup water
- 1-2 tsp lemon juice optional
Instructions
- Combine Ingredients: In a small saucepan, mix 1 cup of sugar, 1 cup of water, and 1 cup of blueberries over medium heat. Whisk occasionally until the sugar dissolves completely.
- Mash the Blueberries: Once the mixture starts to simmer, use a potato masher or immersion blender to break down the whole blueberries, releasing their juices.
- Simmer and Thicken: Let the syrup simmer, whisking occasionally for about 10-15 minutes until it thickens slightly. It will thicken more as it cools.
- Strain for Smoothness: If you prefer a smoother syrup, blend the berry mixture thoroughly with an immersion blender, then pour through a fine mesh strainer to remove the blueberry skins. If you like a chunkier blueberry sauce, skip this step.
- Cool and Store: Allow the syrup to cool slightly before pouring it into a glass jar or an airtight container. Store it in the fridge for up to two weeks.