You can serve this mash with seafood, fish, or meat. It tastes great and is a fantastic alternative to traditional mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cups |
Ingredients
- 1 cup blueberries
- 1 cup warm water
- 1 cup white sugar
- 1 teaspoon lemon juice
Instructions
- 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.
- Whisk lemon juice into syrup; serve immediately or cool.
- This recipe works nicely with other berries as well, such as strawberries, raspberries, and blackberries. If using 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.
Reviews
Big hit for pancakes at breakfast.
I reduced the water and sugar to 2/3 cup, but kept the blueberries the same. Took about 15 minutes for it to thicken up. Was very good!
As others have mentioned, this made a very thin syrup. Next time, I will leave the water out of the initial heating and use a Tablespoon of cornstarch dissolved in a quarter cup of water (if needed) to thicken. Taste was very good.
A good base. I find if you want a bit more zest and depth to the taste, towards the end of cooking, melt in some milk chocolate and add 2 oz. of premium whiskey.
The family absolutely loved this syrup.
Can’t find blueberry syrup in the stores anymore so I just had it I make my own and this is great
Made it for homemade pancakes. Was done by the time it took to fry the bacon.
My son wanted blueberry syrup for his pancakes. I found this simple and easy recipe online. It was soooooo good! My whole family loved it! No one thought it was too sweet and it really is incredibly simple. I did whisk a tablespoon of cornstarch to the cold water in the beginning. Then added the sugar and then the other ingredients. I also blended mine in my nutri ninja cup. It was perfect. Thank you for sharing this gem!
This is a very easy recipe to make. I used 1-1/2 cups of frozen blueberries slightly thawed before placing in the pot. I also slightly mashed in the pot to bring out more flavor. I look forward to picking fresh berries during blueberry season as they have the best flavor. I used the recommended addition of corn starch to thicken. My family loved this syrup and will make again.
i didn’t know what to do about the chunks of blueberries so i took my immersion blender to this. it was really sweet, but the lemon juice really helped level it out to be sweet and tart. not sure what I’ll put it on….. I’ll see how well it goes over pancakes
This was fantastic! I was out of syrup for our pancake supper and made this. It was quick and perfect as is ( I forgot the lemon though and it was good without it). Made this for 3 adult heart eaters and we had plenty left for next time! Thank you for posting.
Added another 1/4 cup of sugar
this turned out to be way way too watery. I ended up cooking it again and bringing it to soft ball stage..
Worked great and I love the extra tip regarding adding the corn starch.
This recipe is an awesome syrup for that clutch moment when you realize you are out of Maple Syrup. It is natural, simple, and EASY! 5 stars
Excellent!!
Waaaay too thin. I had to keep adding cornstarch. Won’t make this again. Didn’t taste that great either. Disappointed.
I used 1 1/2 cups water and 2 cups blueberries, agave instead of sugar, strained into a jar.
It is perfect for what it is- simple, quick and easy to make and good. It was oversweet until I added the lemon juice- but that is to be expected with a modified simple syrup, so I left the 5th star. Perfect for a quick batch for the kids on a Saturday morning! I made these changes and found it truly delicious: -I made a large batch: 2 quarts instead of 1 1/2 cups, or 64 servings instead of 12. Adjustments that follow were made for the larger batch. (I just went blueberry picking and came home with three mixing bowls full, so I figured I’d use a bunch!) -I added ~1/2 tsp vanilla extract and ~1/2 tsp imit. maple flavor. I found the plain syrup a little too simple for my taste, which made the sweetness overbearing. Adding such a small amount of flavor was just enough to enrich the blueberry without either the vanilla or the maple being detectable to me. -I used lime juice instead of lemon. This wasn’t a preference or taste issue, I just didn’t have any lemon juice in the fridge. I added half the required amount and tried it- and it was the perfect balance of sweet and tart, so I withheld the other half. I notice the slightest hint of bitterness (if I concentrate), so lemon juice is likely better, but if you do use lime, probably use half like I did. -I mashed the berries between two slotted spoons as they boiled. I wanted to get all the flavor out, since my intention was to strain them. Don’t know if it did anything, but it couldn’t hurt.
Ok so I actually made this with the red huckleberries in my yard. I noticed the reviews saying it was too sweet so I just used a LITTLE less sugar (like didn’t fill the cup all the way, but almost). The red huckleberries are so tart, so I didn’t want to take too much sugar away. I also added just a bit of cinnamon, the corn starch to thicken, and used an immersion blender to completely blend the berries in. It made a beautiful, smooth looking red syrup that tastes like Christmas (too bad it’s June, haha) and I will definitely be doing it again! This was a great recipe to bounce off of to create something of my own. Thanks for sharing!
I loved this syrup!!! But it took way to long like 20 minutes and I think that just a waste of time. But all in all I liked this recipe and would do This again