My easy homemade blueberry syrup has chunky bits of fresh or frozen blueberry and is so much better than the store-bought version! Whether you're making pancakes, waffles, crepes, or something else entirely, this homemade blueberry syrup without cornstarch is an amazing topping! Rich in blueberry flavor, perfectly sweet, plus a hint of lemon- delicious!
Homemade Blueberry Syrup Without Cornstarch
Everyone loves blueberry syrup on their pancakes, but there's something about this homemade blueberry syrup that makes breakfast hit different. Waffles, crepes, pancakes, French toast, no matter what's on the menu, a heavy drizzle of this sweet, fruity syrup will only make it better!
The chunky bits of blueberry are what makes this syrup stand out from other recipes. No need to strain them out, just enjoy that sweet blueberry goodness!
Jump to:
- Homemade Blueberry Syrup Without Cornstarch
- 🥘 Blueberry Syrup Ingredients
- 🔪 How To Make Homemade Blueberry Syrup
- 💭 Angela's Tips & Recipe Notes
- ❓ Can I Can Homemade Blueberry Syrup!
- ❓ How Can I Use Blueberry Syrup?
- ❓ Can I Make Homemade Syrup With Any Berries?
- 🫐 More Blueberry Recipes!
- 📋 Recipe
- 💬 Comments
🥘 Blueberry Syrup Ingredients
You only need 4 ingredients to make homemade blueberry syrup! You might have everything you need already as long as you have some blueberries!
- Blueberries - 1 cup of blueberries, fresh or frozen.
- Water - ½ cup.
- Sugar - ½ cup sugar (or honey).
- Lemon Juice - ¼ cup lemon juice (fresh squeezed, about half a large lemon).
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Homemade Blueberry Syrup
If you thought that making your own berry syrup might be a hassle, don't worry...this syrup is made quite easily with minimal steps. All you need is a saucepan and spatula for stirring (plus a food processor if you prefer smooth syrup).
This recipe makes 4 servings of just over a ½ cup each. If you'd like more, you can easily scale the recipe up as needed!
- Blitz (optional). If you like smooth syrup, blitz 1 cup of blueberries and ½ cup of water in a food processor (or NutriBullet). If you like chunks of berry in your syrup, you can skip this step.
- Simmer. In a small saucepan, bring the berries, water, ½ cup of sugar (or honey), and ¼ cup of lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for 10-15 minutes, or until the syrup begins to thicken to its 'syrupy' consistency (*see note).
- Thicken. Remove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use.
I definitely love to double up on the blueberry when I've made this syrup and prefer to use some to top off my blueberry pancakes from scratch. Or make dessert crepes with whipped cream and this syrup (and some more fresh blueberries thrown on the top of those too)! Enjoy!
💭 Angela's Tips & Recipe Notes
- If using frozen blueberries, be sure to include any juice from frozen blueberry packaging and reduce the amount of water used.
- Remember that once the syrup is removed from the heat it will continue to thicken. So make sure that you stop simmering before your syrup has reached your desired thickness.
- To store: Keep your blueberry syrup refrigerated in an airtight jar or container for up to 2 weeks.
❓ Can I Can Homemade Blueberry Syrup!
Yes! Pour the syrup into your prepared hot and sanitized jars. Replace the lids and transfer the sealed jars to a hot water canning bath to process for 10 minutes. Turn off the heat and let the jars sit for 5 minutes more before you remove them from the water. Check the lids are sealed after 24 hours, then store the jars in a cool, dark place. The syrup is shelf-stable for up to 1 year.
❓ How Can I Use Blueberry Syrup?
Besides the obvious breakfast uses (pancakes, waffles, French toast, etc.), you can use your syrup on anything that would benefit from a drizzle of something sweet. For instance, use it to top ice cream, add it to your favorite lemonade, mix it into oatmeal, drizzle it over cheesecake, the possibilities are endless.
❓ Can I Make Homemade Syrup With Any Berries?
Yep! You can try this recipe with blackberries, strawberries, raspberries, or a blend of different berries!
🫐 More Blueberry Recipes!
- Cherry Blueberry Dump Cake
- No Bake Blueberry Cheesecake
- Blueberry Pie Filling
- Banana Blueberry Muffins
- Blueberry White Chocolate Scones
- Blueberry Tart
📋 Recipe
Homemade Blueberry Syrup
Ingredients
- 1 cup blueberries (fresh or frozen)
- ½ cup water
- ½ cup sugar (or honey)
- ¼ cup lemon juice (fresh squeezed, about half a large lemon)
Instructions
- (Optional) If you like smooth syrup, blitz the berries and water in a food processor (or NutriBullet). If you like a bit of berry in your syrup, you can skip this step.1 cup blueberries, ½ cup water
- In a small saucepan, bring the berries, water, sugar (or honey), and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the syrup begins to thicken to its 'syrupy' consistency (*see note).½ cup sugar, ¼ cup lemon juice
- Remove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use.
Equipment You May Need
Video
Notes
- If using frozen blueberries, be sure to include any juice from frozen blueberry packaging and reduce the amount of water used.
- Remember that once the syrup is removed from the heat it will continue to thicken. So make sure that you stop simmering before your syrup has reached your desired thickness.
- To store: Keep your blueberry syrup refrigerated in an airtight jar or container for up to 2 weeks.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Donna says
This was too sweet for me. I used 4 cups berries, a pinch less than 1/2 cup sugar, a splash of lemon and 1 tsp cornstarch. Blended a cup of berries before cooking to avoid adding water. The syrup came out perfect and was still plenty sweet even for sugar Jolie grandkids.
Angela @ BakeItWithLove.com says
Thanks Donna! I use the heavy sugar content in the syrup to make up for making the recipe without corn starch, but that certainly works too (and cuts down on the needed sugar ALOT). So glad your grandkids enjoyed the syrup, and thank you for sharing your results!
Cathi says
Can you freeze this?
Angela @ BakeItWithLove.com says
Yes, you can freeze any berry syrup. Use a container that you are not concerned about staining like a mason jar or freezer storage bag. Leave 1 inch of headspace in jars, then freeze for up to 2-3 months. Thaw in the fridge overnight before using.
McKenzie Gibson says
Could I do this with frozen strawberries in place of blueberries as well?? I just finished a batch of the blueberry!
Angela @ BakeItWithLove.com says
Yes! You most certainly can use this to make other fruit syrup flavors. Have fun with them!
JoAnn McClure says
Made this blueberry syrup last night and we used it on the German pancake I made for brunch! Very good and husband approved! I used a wee bit less lemon juice and it turned out great! Used blueberries from our bushes. Will definitely make again!