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A white pitcher pours blueberry syrup over a stack of pancakes; a bowl of blueberries is visible in the background.
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Blueberry Syrup

This blueberry syrup recipe is a fresh alternative to traditional maple syrup. Perfect on pancakes, waffles, or ice cream.
Prep Time13 minutes
Cook Time27 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 servings (about 1/2 cup each)
Author: Andrea Updyke

Ingredients

  • 5 cups blueberries
  • 1 medium lemon
  • 1 cup water
  • 1 cup granulated sugar

Instructions

  • Rinse the lemon, then zest it using a zester grater or small cheese grater. Set the zest aside in a small bowl.
  • Cut the lemon in half, then squeeze the juice into a small bowl. Set aside.
  • Rinse the blueberries, and add them to a medium saucepan with 1 cup of water. Smash the berries as much as possible using a potato masher or pastry blender.
  • Bring the berries to a boil over high heat. Then, reduce the heat to medium-low and set a timer for 15 minutes.
  • Once the berries have simmered for a while, give them a quick stir and mash any remaining whole blueberries. Using a fine mesh strainer (and bowl underneath), strain out the blueberry skins and stems. I used the back of a spoon to get as much liquid out as possible.
  • Pour the syrup back into the saucepan. Add in the lemon zest and granulated sugar, then stir to combine. Bring this mixture to a boil, then let it simmer over medium-low heat for 10 minutes.
  • Add the lemon juice to the saucepan and bring to a boil once more. Let this boil for about 2 minutes.
  • Let the syrup cool completely before serving. Enjoy!

Notes

Refrigerate leftover syrup between uses. 

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 40g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 90mg | Fiber: 3g | Sugar: 35g | Vitamin A: 53IU | Vitamin C: 16mg | Calcium: 10mg | Iron: 0.4mg