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.
Fresh homemade and ready in a few minutes. Very nice.