Blueberry Syrup Recipe

I’ve got a sweet tooth, and if you have too, you need to make my blueberry syrup. It might contain fruit, but it’s far from healthy. It’s loaded with sweetness that goes perfectly on pancakes, waffles and ice cream.

Close up of blueberry syrup with large blueberries

If you’ve never made blueberry syrup before, you might assume it’s a complicated affair with thermometers and timings and precision. But, honestly… It couldn’t be easier.

You only need 6 ingredients (and I’m including water in that) and around 20 minutes to go from having a bowl of blueberries to turning it into a sickly sweet syrup.

What’s In Blueberry Syrup?

Including the obvious, there are just 6 ingredients to making my blueberry syrup. Below are the full ingredients and the quantities you need to make it.

100 g Sugar: Every syrup needs some form of sugar. I’ve gone the conventional route with my blueberry syrup and used white sugar, but you could use honey or maple syrup.
1 tbsp Cornflour: A sprinkle of cornflour will thicken the syrup up so that it coats everything you drizzle it over.
120 ml Water: You need some sort of liquid to help cook the blueberries down. 120ml of water is just about enough.
325 g Blueberries: You’ll need more blueberries than you think because they are going to become concentrated and shrivel up as you cook them into syrup.
Juice and Zest from Half a Lemon: I love to add a little zing to my syrup so that it’s not too one-dimensional. Lemon does the job.

How to Make Blueberry Syrup

Step 1: Add the sugar, cornflour and water to a pan and heat it over medium heat. Allow the sugar and cornflour to dissolve in the water. Be very careful as the mixture will be very hot.

Melting sugar in water for a wet caramel base

Step 2: Tips your blueberries into the pan and stir through the dissolved sugar mixture to evenly coat. Allow them to simmer for 5 to 10 minutes until they have completely softened and the mixture has turned glossy and syrupy.

Step 3: We’re not done yet – it’s time to take this syrup to the next level. Add in some freshly squeezed lemon juice and zest, and a tiny pinch of salt. These will add a slight tang to the sauce while bringing out the blueberry flavour.

Blueberry syrup from above in a Kilner jar on grey background

Substitutes and Tweaks

While simmering the blueberries, add a few slices of ginger to give it a subtle warmth.

Got other berries sitting in the fridge, then use those too. This recipe would work with strawberries, blackberries or raspberries.

When simmering, infuse the syrup with herbs and spices by including a sprig of rosemary, a cinnamon stick or a star anise.

How to Store Blueberry Syrup

You’ll find you have some leftovers after making this with it being quite a sickly, sweet syrup. Here are the best ways to go about storing it:

How Do You Store Blueberry Syrup in the Fridge?

To store blueberry syrup in the fridge, place it in an airtight container or a jar with a secure lid. This will keep it fresh and prevent the absorption of other odours.

How Long Does Blueberry Syrup Last in the Fridge?

Blueberry syrup will last for up to two weeks in the fridge when stored in an airtight container or a jar with a tight lid.

How Do You Freeze Blueberry Syrup?

To freeze blueberry syrup, pour it into a freezer-safe container or a ziplock freezer bag, leaving some space at the top for expansion. It can be frozen for up to 6 months.

How Do You Defrost Blueberry Syrup?

To thaw frozen blueberry syrup, transfer it from the freezer to the refrigerator and let it defrost slowly, typically overnight. Avoid microwaving or heating it quickly to maintain its quality.

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