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This 4-ingredient blueberry syrup is fruity & sweet, with a hint of lemon, and perfect for adding to lemonade, cocktails, over pancakes, cheesecake, and more! Sugar-free options included!
Making homemade syrups is simple, versatile, cost-effective, and tastes much better than store-bought versions. That’s why I’ve enthusiastically shared recipes for vanilla syrup, coffee syrup, and ginger syrup, among many others. Now, I’m capturing the essence of summer with this fruity blueberry syrup recipe.
This homemade blueberry syrup requires just 20 minutes to prepare and has a super delicious, all-natural flavor and vibrant color with just 4 ingredients (far less than most commercial options!). It’s also super versatile, both in terms of the type and amount of sugar used, being able to use fresh or frozen berries, additional flavor options, and adjusting the syrup texture.
Using this one recipe, you can learn how to make blueberry syrup that’s thin and pulp-free, thicker blueberry coulis syrup, or chunky blueberry compote/sauce. That makes this the perfect all-purpose option to use in drinks, desserts, and more.
Ingredients for Blueberry Syrup
- Blueberries: I prefer ripe and juicy fresh blueberries in season to make the most of them when they taste their best. Frozen blueberries (no need to thaw) out of season also work great.
- Sugar: Use your sugar of choice. White, cane, brown, coconut sugar, etc. Just note that the sugar you use will affect the color and flavor of the syrup. Honey also works.
Since this recipe is thickened with cornstarch, you could use a sugar-free sweetener like stevia, erythritol, or monk fruit sweetener. Adjust the amount, as the sweetness varies.
- Water: You can use tap or filtered water.
- Lemon juice: To balance the sweetness, add brighter flavor, and act as a natural preservative. Lime juice or orange juice would also work for slightly different flavors. You can add a little lemon zest for even more flavor.
- Cornstarch: To help thicken the syrup. Arrowroot flour should also work.
Can I Use Frozen Blueberries?
Fresh or frozen blueberries work wonderfully to make blueberry syrup, though the latter will take slightly longer to break down. I actually prefer using frozen berries when I’m unable to find good-quality fresh ones – they’re affordable and available year-round.
How to Make Homemade Blueberry Syrup
First, rinse the berries if desired and dissolve the cornstarch in the water. It’s best to do this in just a small amount of water first, then pour it into the remaining water.
Then add all the ingredients to a saucepan and heat over medium-high to bring the mixture to a boil.
Once boiling, reduce the heat and gently simmer for about 15 minutes, stirring occasionally. During this time, the berries will begin bursting to infuse the syrup with flavor, and it will thicken (it will further thicken as it cools).
For a clear syrup, don’t mash the berries too much. Just let them naturally infuse and burst.
For a thick compote-like blueberry sauce, you can enjoy it as-is, otherwise, continue with the next steps.
Can I Make This Into a Smooth Syrup?
For a thin blueberry syrup, pour the mixture through a fine mesh strainer/sieve to remove the blueberry pulp.
Alternatively, for a slightly thicker, opaque blueberry coulis, blend the mixture (in a blender or using an immersion blender) before optionally straining it.
Then pour the syrup into a sterilized, airtight bottle or jar if you plan to save some for later.
What to Serve Blueberry Syrup with?
- Use it in lemonades, cordials, iced tea, and cocktails,
- To flavor frosting and icing,
- Brush the syrup over cake layers for moisture and flavor,
- Drizzle over frosted cupcakes, muffins, cakes, and cheesecake,
- Spoon over waffles, French toast, pancakes, and crepes,
- Drizzle over ice cream or yogurt bowls with fruit,
- Enjoy with oatmeal, baked oatmeal, overnight oats, and chia pudding,
- To make a delicious, fruity blueberry vinaigrette.
Can I Freeze Blueberry Syrup
You can store this homemade syrup in the refrigerator or the freezer.
Fridge: I recommend using it within 7-10 days, up to 2 weeks if storing without fruit solids.
Freezer: In the freezer, it will store for 4-6 months. Just note that simple syrup doesn’t freeze solid due to the sugar content. I like to store it portioned in an ice cube tray.
Though I haven’t tried it yet, it should be possible to use a water bath canner to can this blueberry syrup with 10 minutes of processing time, then store it for up to 12 months.
More Sweet Syrup and Sauce Recipes
If you try this homemade blueberry syrup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
- 10.6 oz blueberries 2 cups, fresh or frozen
- 10.6 oz white sugar 1.5 cups; OR brown sugar, coconut sugar, or even honey
- 1.25 cups water
- 1 Tbsp lemon juice from 1/2 lemon; OR orange juice/lime juice
- 0.6 oz cornstarch 2 Tbsp
- 2 Tbsp water to mix with the cornstarch
This will yield about 1 cup clear (sieved) syrup
- Rinse the berries if desired. Dissolve the cornstarch with a small amount of water.
- Add all the ingredients to a saucepan and heat over medium-high to bring the mixture to a boil.
- Once boiling, reduce the heat and gently simmer for about 15 minutes. During this time, the berries will begin bursting to infuse the syrup with flavor, and the mixture will thicken (it will further thicken as it cools).For a clear syrup, don't mash the berries too much. Just let them naturally infuse and burst.
- For a thick compote-like sauce, you can enjoy it as-is.For a thin syrup, pour the mixture through a fine-mesh strainer to remove the blueberry pulp.Alternatively, for a slightly thicker, opaque blueberry coulis, blend the mixture (in a blender or using an immersion blender) before optionally straining it.
- Pour the syrup into a sterilized, airtight bottle or jar if you plan to save some for later.
- To thicken the syrup: Add more cornstarch if needed at the end, increasing the heat and stirring constantly until thickened.
- To extend the shelf life: Some claim adding a splash of vodka to syrup can extend the shelf life.
- Tweak the ratios: Simple syrup uses a 1:1 ratio of sugar to water, but feel free to tweak the amount of sugar (and lemon juice) to preference.
- Use the leftover pulp: If you strain the syrup, there’s no reason to discard the sweet blueberry pulp. It will work well scooped over yogurt, ice cream, pancakes, oatmeal, etc.
- Adjust the texture and consistency: Blueberry simple syrup vs. blueberry sauce vs. blueberry coulis – You can technically make all three from this one recipe. Here’s what sets them apart:
- Blueberry simple syrup: Simmer the mixture of berries, sugar, and water, then sieve it for a smooth syrup.
- Blueberry coulis: Blend the simmered berry mixture and optionally strain it for a thicker, syrupy sauce.
- Blueberry compote/sauce: Simmer the mixture until the berries are just beginning to break down, then serve it as is.
- Vanilla: Use 1-2 vanilla pods scraped at the beginning or some extract at the end.
- Spices: i.e., cinnamon, ginger, or pumpkin pie spice add a warming flavor.
- Florals: A pinch of dried culinary lavender, or some rosewater, adds subtle floral depth.
- Mint: Infuse fresh mint leaves with the syrup, then remove them before serving.
- Other herbs: Rosemary or thyme pair well with this syrup.
- Chili: Add heat with finely chopped/sliced chilies (like jalapeño or habanero).
- Alcohol: Add a splash of vodka, rum, amaretto, Grand Marnier, etc.
- Coconut water: Replace the water with coconut water for a subtle nutty depth.
- Other berries: Combine or swap the blueberries with blackberries, strawberries, raspberries, etc.
Nutrition information is automatically calculated, so should only be used as an approximation.