Let’s face it, sometimes breakfast needs a little more pizazz. This simple Homemade Blueberry Syrup recipe is sure to shake up the breakfast table and become a staple at your house.
Homemade Blueberry Syrup is the perfect quick syrup for pancakes and waffles. It uses a blueberry compote and comes together in just 30 minutes!
Homemade Blueberry Syrup is made without traditional maple syrup. Instead, this recipe uses blueberry compote. Move over iHop, there is a new blueberry syrup in town!
My blueberry syrup is a blend of two recipes: a blueberry syrup for cocktails as well as desserts and my award winning Dutch Honey Syrup recipe. Dutch Honey is famous in our family and we serve it over just about anything.
I made the original Dutch Honey Syrup blueberry to add some extra blueberry oopmh to my Blueberry Lemon Ricotta Pancakes, the softest and fluffiest pancakes around!
Although it was originally made as a blueberry pancake syrup, you can use it to smother just about anything in blueberry deliciousness. Think ice cream, cheesecake, biscuits and more.
Homemade Blueberry Syrup is great because it can be made in large batches and frozen for later.
I typically make a quadruple batch and freeze it in 4 small containers. Whenever I am entertaining or just have a hankering for blueberry heaven, I can throw one into the microwave and presto, homemade blueberry syrup.
You can use fresh or frozen blueberries. If you use frozen, be sure to thaw them and drain them in a strainer. Any additional ice or water in the recipe will cause the syrup to lose its silky texture.
If you liked my Homemade Blueberry Syrup, you’ll love these other easy recipes that feature blueberries:
- Red, White and Blue Cherry Pie
- Cran-Blueberry BBQ Sauce
- Berry Buttermilk Cake
- Classic Blueberry Muffins
- 2 cups blueberries fresh for frozen and thawed
- 1 cup sugar
- 2 tablespoons water
- 1 cup heavy cream
- 1/2 cup butter
- 1 teaspoon vanilla
- Dash of fine sea salt
In a heavy bottom sauce pan, combine blueberries, sugar and water. The water will evaporate, but give the sugar and blueberries enough time to break down. Heat over medium heat, stirring every few minutes with a wooden spoon until mixture has turned into a bright blue compote.
Reduce heat to low, adding heavy cream, butter and vanilla. Continue to stir until all ingredients are melted and combined. Mixture will start to thicken.
Stir in dash of fine sea salt and allow to cool for 5-10 minutes before serving. Mixture will thicken even more while cooling.
If you've tried this recipe, come back and let us know how it was!