Homemade blueberry syrup is so easy to make and so much better than the bought syrup.
This syrup is wonderful over pancakes, waffles, ice cream, pound cake or anything you pour syrup over. It keeps well in the refrigerator for at least a week or longer. You can double the recipe or cut it in half. If it gets too thick, just add a little water and reheat. My family loves this syrup over pancakes and ice cream. Check out our recipe for buttermilk pancakes to go with this syrup. I always have blueberries on hand and when I make this syrup it never goes to waste. A tasty dish of vanilla ice cream with this syrup becomes a real treat.
Only 4 ingredients in this homemade blueberry syrup.
2 cups fresh or frozen blueberries (no need to thaw frozen berries)
1 tablespoon cornstarch
1/3 cup water
1/2 cup white granulated sugar
In a saucepan on top of the stove, whisk together the water, cornstarch and sugar. Stir in blueberries and bring to a boil. Cook about 1 minute or until syrup begins to thicken. Makes about 2 cups of blueberry syrup. Enjoy!
Note: Syrup will thicken even more as it cools.
Homemade Blueberry Syrup
- 2 cups fresh or frozen blueberries no need to thaw frozen berries
- 1 tablespoon cornstarch
- 1/3 cup water
- 1/2 cup white granulated sugar
- In a saucepan on top of the stove, whisk together the water, cornstarch and sugar. Stir in blueberries and bring to a boil. Cook about 1 minute or until syrup begins to thicken. Makes about 2 cups of blueberry syrup.
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