Prep 5 mins
Cook 10 mins
Easy to prepare, and great for serving over blueberry pancakes. Much better than that stuff in the bottle at the store.
- 1 pint fresh blueberries or 1 pint frozen blueberries, rinsed,stems removed (thaw frozen berries)
- 1 cup sugar
- 1⁄4 cup water
- Place ingredients in a small saucepan and stir well.
- Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.
- Can serve warm or cool.
Very easy and great with Pancakes, and ham. I did add a little lemon juice just before serving. I have made this with fresh or frozen and both ways work out great.
i searched through the recipes for blueberry syrup and had a few ideas in mind. so i used this recipe as my base, but i halved it. i added in maybe half a tsp of lemon juice and since i live in an indian household, a stick of cinnamon and one whole clove. the end product: an aromatic flavorful sauce that reminds me of christmas! thanks for the recipe!
Made exactly as written and it was delicious over blueberry pancakes, though it did take a bit longer than expected to become "syrupy" (~20 minutes). My personal preference is to have a slightly thicker sauce, rather than a true syrup, so I will add a cornstarch slurry to it in the future, but that's the only change I'll make as I make it again and again.