Make this amazing blueberry maple syrup in about 10 minutes! It's fantastic served over pancakes, waffles and ice cream! Or use it to dress up a yogurt parfait or baked oatmeal.
Blueberry maple syrup is an easy and delicious way to up your pancake game. Just three ingredients are needed to produce the intense blueberry flavor in about 10 minutes. Serve it over lemon blueberry pancakes, waffles or frozen yogurt.
Since the ingredients list is so short, be sure to use the good stuff. Sweet blueberries, pure maple syrup and fresh lemon juice are all it takes!
WHAT YOU NEED FOR BLUEBERRY MAPLE SYRUP:
These are the main ingredients needed for this recipe (affiliate links included)…
- BLUEBERRIES: Use either frozen or fresh blueberries. If using frozen, there’s no need to defrost them first.
- MAPLE SYRUP: Please use real maple syrup, not the cheap versions made with corn syrup. The flavor difference is significant! My Canadian self thanks you.🙂
- LEMON: Squeeze fresh lemon juice from about ¼ of a large lemon.
See recipe card below for full ingredients list & recipe directions.
💙What’s to love about blueberry pancake syrup:
▪️TASTE: There’s nothing like homemade! Fresh, sweet plump blueberries and pure maple syrup are a match made in heaven.
▪️QUICK & EASY: This blueberry syrup takes about 2 minutes of prep time and no more than 10 minutes of cooking time. Plus, it requires a short list of simple ingredients. So easy!
▪️MAKE-AHEAD: Store it in the fridge for up to a week or freeze it. Just reheat what you need in the microwave.
How to make blueberry maple syrup:
- COMBINE THE INGREDIENTS: In a medium saucepan, combine the blueberries and maple syrup. If using frozen blueberries, there’s no need to defrost them first. They’ll heat up in no time.
- COOK: Heat the mixture over medium-high heat until it starts to boil. Reduce the heat to maintain a simmer (medium heat on my stove). Cook, stirring occasionally, until the blueberries are very soft and starting to pop.
- SMASH: Smash the blueberries with the back of a fork. This produces a chunky, thick sauce. If you prefer a smooth sauce, blend it. If you want it even smoother, press the blended mixture through a fine-mesh sieve.
- THICKEN: If you prefer an extra-thick sauce, cook the blueberries and syrup with a dash of cornstarch. However, the syrup will thicken as it cools, particularly when stored in the refrigerator for a couple of hours.
Ways to use blueberry syrup:
There are so many ways to use this homemade syrup. A few of my favorites…
- It’s fantastic on my Lemon Blueberry Pancakes. Plain, regular pancakes work, too.
- Serve it on waffles, like my Banana Nut Waffles.
- Serve it over ice cream or frozen yogurt.
- Use it in a breakfast yogurt parfait or on top of baked oatmeal.
Frequently Asked Questions:
Yes! This syrup holds up well in the refrigerator for up to a week. Allow it to cool, then transfer to an airtight container before popping it into the fridge.
Yes, it freezes well. Allow the syrup to cool, then transfer to an airtight container. Freeze for up to 3 months.
The syrup will thicken as it rests, particularly when refrigerated. However, if you prefer an even thicker syrup, add ⅛ to ¼ teaspoon cornstarch to the blueberry and maple syrup before cooking.
Blueberry Maple Syrup
- 1 ½ cup fresh or frozen blueberries
- ⅓ cup pure maple syrup (See Note)
- 2 teaspoons fresh lemon juice
- In a medium saucepan, combine the blueberries and maple syrup.
- Set the saucepan over medium high heat and bring the mixture to a boil.
- Decrease the heat until the mixture is simmering. Cook, stirring occasionally, until the blueberries are very soft and starting to pop.
- Remove from the heat, stir in the lemon juice and use the back of a fork to smash the blueberries.
- Serve right away, or cool at room temperature or in the refrigerator to allow the syrup to thicken up.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.