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 Pro 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 Card
- 💬 Reviews
🥘 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 Pro 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
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📖 Recipe Card
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.
- 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).
- Remove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use.
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.
Haylee h. says
Can I use the lemon juice that comes in a bottle instead of freshly squeezed? If yes, do you think the measurements would be the same?
Angela Latimer says
Yes, and the measurements are the same. The only difference will be the flavor, just not quite as fresh tasting. Thanks for asking!
Melina Lewerenz says
Delicious recipe! We used it on our waffles last night and it was so yummy.
However now that it's cooled in the fridge, it is like jelly. Did I just let it cook too long?
Angela @ BakeItWithLove.com says
It may have cooked just a bit over, it can be thinned by drizzling in water. Stir and check the consistency, then adjust more as needed. Glad you enjoyed the syrup. 😊
Rita Parks says
Easy and delicious recipe. I used over seared pork chops and also made a cocktail, adding vodka and Prosecco!🍸😛
Linda Soper says
I made this for our all church pancake breakfast! I love this recipe. It was so easy to make and everyone loved it. I am going to try this with other fruits. I also made some for our diabetics using Splenda. Both versions went very well. Thank you so much for sharing. Do you think this would do well home canned ? I may try that so I can have some on hand for family breakfasts. I can see so many ways to use this. I am excited to try this recipe for other options. Like Ice Cream.
Angela @ BakeItWithLove.com says
Thanks Linda, so glad you like the syrup! Yes, you can can homemade syrups. I do this all the time, and anyone that does home canning probably doesn't need this but I wanted to share this link/pdf from Washington State University about berry syrups. https://s3.wp.wsu.edu/uploads/sites/2053/2021/06/Preserving-Berry-Syrups-at-Home-FS238E.pdf
You should try my roasted berries too, my husband says you could eat it on anything.
Chris says
Delicious easy recipe that will be added to my rotation of good eats. Thank you!!
Since I can/preserve and see where other recipes are grouped as ' berry recipes', tried a blackberry syrup using this recipe. Fail! Tried to use a sugar substitute to lessen the sugar content but didn't agree with the recipe. I was able to salvage and create syrup anyway but would caution others to stick to this recipe if you want good, easy results.
katie says
how much would be considered a serving? I'm making mini syrups for work and I'm trying to judge olhow much I'll need but I don't know how much "4 seevings" is considered
Angela @ BakeItWithLove.com says
It's starting with 2 1/4 cups ingredients and being simmered to reduce to syrup thickness. The servings listed are what you would typically use with morning pancakes and waffles. The amount reduces to about 1 1/2 cups syrup, making the servings .375 cups (so a generous 1/3 cups). What size is your container for gifting?
Nessa says
What happens if you use lime instead of a lemon?
Angela @ BakeItWithLove.com says
Nothing bad. 🙂 I love using lime with many berries (especially blackberry) and it will taste amazing in this blueberry syrup too. Thanks for asking!
Stacie M. says
Looking for a Blueberry syrup after having one served and it's hard to find!!! I made seasoned French Toast and served this blueberry syrup with it and my husband said "Let's have cheesecake with this syrup on top!!!" So we are going to try that next. This is a perfect recipe!!! Thanks for posting!
Nancy Farris says
I used some wild blueberries picked nearby. They worked out great. I did add just a few drops of vanilla at the end per another recipe I saw . I cooked mine a little long and it thickened up a bit too much as it cooled. So I just added a little water and it thinned down just right. I’m freezing it in 1/2 cup storage containers for my own individual use. Thanks for the recipe!
Mary Eileen says
Just made this recipe and I love it. Quick and easy and a great way to use fresh Blueberries before they can go bad especially when you too many. Can't wait to try it on pancakes or biscuits🥰
Kathleen Barrett says
Thank you for this recipe, it's going to save us money$$, we were buying cottage cheese with blueberries snack packs, but its just blueberry syrup, and cottage cheese the klittle one. So I said there has to be a better way and here it is OMG we can make it syrupie or chunky!! Serve with a 1/2 cup cottage cheese. We love it!! Thank-you for the recipe!!
Mary Eileen says
I had not thought about having it with cottage cheese, sounds delish!
Karla says
I make mine by placing berries in the pan add a scant quarter cup of sugar and a splash of water and bring to a boil lower the heat and reduce a few minutes. Best syrup ever.
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!