This is super!! Made this up the night before and served it for Sunday breakfast. I warmed it a little before serving. Had to use frozen blueberries, but they worked just fine. Sure is a simple recipe to make! We had it with pancakes, and have already decided to try it on waffles. I think this would also be good over vanilla ice cream! Thanks for a great recipe, Barbara!
What a treat!! Very easy and yet soooo yummy on pancakes. I used frozen blueberries also. Looking forward to making this one again!
YUMMY! This was so good and so easy to make. I do not think I will be able to eat my pancakes without this again. This is the second time I have made this. The first with fresh and this time with frozen. Both turned out fantastic! Thanks so much for sharing.
Talk about simplicity! I did it with frozen blueberries with no problem. Then, I decided to make it with fresh strawberries. The house smells great! Thank you for the simple recipe.
This blueberry syrup was surprisingly simple to make. After following the recipe, I added a little thinned cornstarch/water slurry and boiled for a few extra minutes to thicken the syrup. It was delicious on Belgian waffles.
Thanks for the recipe. It was very good and I was glad to have this recipe when I didn't have traditional syrup. I did add a tablespoon of gluten-free flour and a 1/4 cup of corn syrup.
Great stuff! It reminds me of the blueberry syrup I have had as a kid when visiting my grandparents in Maine. Simple but so delicious! Thanks for sharing.
Out of maple syrup but that's okay when you have this! It turned out great, the only thing I did differently was to blend it with a hand blender before I jared it. It is so pretty in the jar with the seeds flecked through it. It is going to be great with our waffles in the morning. Can't wait! Thanks! Update: This set up in the fridge like jam...well I guess it is jam! Still great, I just warmed it up before pouring on my oatmeal waffles!
Excellent, fast, easy recipe. Used fresh Alaskan Blueberries on the first batch, so good I had to make another batch, this time I used 2 cups fresh blueberries, 0.5 cup of fresh raspberries, and just a little less than 1T of cornstarch. Awesome. Thanks.
The flavor was spot on! I had buttermilk blueberry pancakes with blueberry syrup at Cracker Barrel and had to find a way to eat it at home! Smitten Kitchen's Buttermilk Blueberry Pancakes work perfectly, for those that love blueberry overload, with this recipe. I mash my blueberries in the pot as much as possible before the cooking is complete. And, I also strain out the blueberries before serving. Otherwise, although I love the texture, we ended up with some people with all blueberries and no syrup. We have made this countless times since discovering the recipe 2-3 months ago.