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.
In This Article
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.
- 100g 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.
- 1tbsp Cornflour: A sprinkle of cornflour will thicken the syrup up so that it coats everything you drizzle it over.
- 120ml Water: You need some sort of liquid to help cook the blueberries down. 120ml of water is just about enough.
- 325g 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.
Substitutes and Tweaks
While simmering the blueberries, add a few slices of ginger to give it a subtle warmth.
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 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.
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.
Other
American
Sauces
Blueberry Syrup Recipe
Course: SidesCuisine: AmericanDifficulty: Easy8
servings10
minutes10
minutes20
minutesAdd a burst of sweetness to your breakfast and desserts with the tantalising taste of blueberry syrup!
Ingredients
100 g 100 Sugar
1 tbsp 1 Cornflour
120 ml 120 Water
325 g 325 Blueberries
Juice and Zest from Half a Lemon
Salt
Directions
- Grab a pan and place it over medium heat. Then, add in your sugar, cornflour, and water and slowly bring it to a boil. Be careful, though! This mixture can get super hot, so keep an eye on it and stir occasionally to make sure everything dissolves fully.
- Once your mixture is bubbling away, it’s time to add in the star of the show – blueberries! Let them simmer away for about 5 minutes until they start to soften and burst, and the sauce begins to thicken up.
- Add in some freshly squeezed lemon juice and zest, and a tiny pinch of salt to really enhance the flavour. Stir everything together and let it cool down before serving.