Description
A simple and delicious homemade blueberry syrup perfect for drizzling over pancakes, waffles, ice cream, or cheesecake. Made with fresh blueberries, sugar, and thickened with cornstarch for a smooth, rich consistency.
Ingredients
Scale
Thickener
- 1 tbsp corn starch
- 2 tbsp cold water
Syrup
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Prepare the Cornstarch Mixture: Mix one tablespoon of corn starch with two tablespoons of cold water until fully dissolved to create a slurry. Set this aside to use later as a thickening agent for the syrup.
- Combine Ingredients and Simmer: In a medium saucepan, combine the fresh blueberries, sugar, and half a cup of water. Place the saucepan over medium-low heat and allow the mixture to simmer gently. Avoid bringing it to a full boil to keep the flavors balanced and the berries intact.
- Add Cornstarch Slurry and Thicken: As the blueberries soften and the liquid starts to thicken, stir the corn starch slurry into the berry mixture. Continue cooking for about 20 minutes total, stirring occasionally, until the syrup reaches a thick, syrupy consistency.
- Cool and Serve: Remove the saucepan from heat and let the blueberry syrup cool for about five minutes. The syrup will thicken slightly as it cools. Serve warm or at room temperature over your favorite breakfast dishes or desserts.
Notes
- Blueberry syrup pairs excellently not only with pancakes and waffles but also makes a delightful topping for ice cream or cheesecake.
- For a smoother syrup, you may strain out the blueberry solids after cooking, if desired.
- Store leftover syrup in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 14g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
