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Blueberry Simple Syrup

Rated as 4.24 out of 5 Stars
16

"This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar."
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Ingredients

35 m servings 71
Original recipe yields 12 servings (1 1/2 cups)

Directions

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  1. Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
  2. Whisk lemon juice into syrup; serve immediately or cool.

Footnotes

  • Cook's Note:
  • This recipe works very well with other berries such as strawberries, raspberries, and blackberries. If doing raspberries and blackberries, the seeds can be strained out for a smoother syrup.
  • To make a thicker syrup that you can use on top of pancakes, stir in a mixture of 1 tablespoon cornstarch and 1/2 tablespoon water into the syrup just before bringing it to a boil.

Nutrition Facts


Per Serving: 71 calories; 0 18.5 0.1 0 < 1 Full nutrition

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Reviews

Read all reviews 41
  1. 49 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Vanessa Fregoso is my mom and she makes the best homemade food EVER!!!!! I eat home made dinner almost every night ( unless we go somewhere else ). I help her with the syrup but it gets messy. ...

Most helpful critical review

I am rating this as a 3 because while it is lovely and delicious, it is not a simple syrup. It is in fact a compote. And no, I'm not "nitpicking" terminology. As chefs, mixologists at home or in...

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Vanessa Fregoso is my mom and she makes the best homemade food EVER!!!!! I eat home made dinner almost every night ( unless we go somewhere else ). I help her with the syrup but it gets messy. ...

I am rating this as a 3 because while it is lovely and delicious, it is not a simple syrup. It is in fact a compote. And no, I'm not "nitpicking" terminology. As chefs, mixologists at home or in...

I would like to clarify a few things about this recipe: The blueberries can be strained out if you prefer just an infused simple syrup. I have found that a some of my children like the blueberri...

Love love love this!! This is a wonderful simple syrup!

I love it. I did it on french toast and it was wonderful. Only change was to add 1 tbsp of corn starch that I mixed with water before adding 3/4 of the way through because I like my syrup a litt...

This was waaaayyyy to sweet. So sweet I had to dump it. Sweeter than true maple syrup. You could easily cut the sugar in half and it would still be sweet enough.

I made bulk. It turned out great, smells and tastes wonderful. Put the jars in a open bath canner and hopefully they will last a good long time.

I added in a dash of Vanilla and nutmeg. Using just a bit over the 1 cup of blueberries, I threw in about 1 tsp of corn starch to help thicken it up and had let it simmer uncovered for about 40 ...

Loved it on pancakes. 3 days later used the leftovers over ice cream at a get-together and still tasted fantastic! Scaled back on the sugar to just over 1/2 cp and was still yummy.