Ingredients
2 cups blueberries (fresh or frozen)
1/2 cup granulated sugar
1/2 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional, for thicker syrup)
1 tablespoon cold water (if using cornstarch)
Instructions
Step 1: In a medium saucepan, combine the blueberries, granulated sugar, 1/2 cup of water, and lemon juice over medium heat.
Step 2: Bring the mixture to a boil, then reduce the heat to a simmer, stirring occasionally for about 10 minutes.
Step 3: Use a spoon or potato masher to crush some of the berries to release their juices while the blueberry syrup recipe simmers.
Step 4: If a thicker consistency is desired, whisk together the cornstarch and 1 tablespoon of cold water, then stir the slurry into the simmering syrup.
Step 5: Remove the blueberry syrup recipe from the heat and stir in the vanilla extract. Let it cool slightly before serving.
Notes
You can substitute sugar with honey or maple syrup if preferred. Store in the fridge for up to two weeks.
- Prep Time: PT5M
- Cook Time: PT15M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 65 kcal
- Sugar: 14g
- Sodium: 2mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: blueberry syrup recipe, homemade syrup, pancake toppings, fruit sauce, breakfast recipes
