This sweet and tangy syrup is perfect for drizzling over pancakes and waffles, or even using as a dessert topping for ice cream or cheesecake. Whether you’re enhancing your breakfast or adding a fruity twist to your favorite treats, this blueberry syrup is sure to be a family favorite.
Serve it over our blueberry pancakes or our lemon ricotta pancakes for the perfect pairing.
Why Our Recipe
- Uses fresh or frozen blueberries.
- Ready in about 20 minutes and keeps for 1 month.
- Use on breakfast foods or as a dessert topping.
Not only is this blueberry syrup a breeze to whip up, but it also adds that homemade touch that makes all the difference.
Ingredient Notes
- Blueberries: You can use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them before cooking.
- Sugar: Standard white granulated sugar works best for this syrup.
- Water: Regular tap water is fine.
- Lemon Juice: Freshly squeezed lemon juice is ideal, but bottled lemon juice will also work.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
Serving Suggestions
While the classic use for blueberry syrup is as a topping for pancakes, waffles, and ice cream, don’t be afraid to get creative! Stir it into your morning yogurt, add it to your favorite drinks, or use it as a glaze for desserts. It’s a versatile condiment that can enhance almost any dish.
Storage & Reheating Instructions
Refrigerate syrup in an airtight container where it will last for up to 1 month.
To reheat, just pop it in the microwave or heat gently on the stove until warm.
Doing this this weekend. Delicious
Let us know what you think about it!
Fresh homemade and ready in a few minutes. Very nice.