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Today I’m excited to share my recipe for blueberry syrup! Since blueberries are in season, now is the perfect time to make it!
Making blueberry syrup is fairly simple, but there are a few factors that can complicate things. Using fresh or frozen blueberries is a big factor in how this recipe will turn out. Fresh blueberries contain less liquid and will take less time to reduce. Frozen blueberries contain more liquid and will take more time to reduce.
You can store this blueberry syrup in the fridge for up to two weeks.
I recommend making this recipe ahead of time for brunch or for a weekend camping trip. This recipe would also be great on vanilla ice cream!
Quick Recap for Making Perfect Blueberry Syrup + Tips
- Use fresh blueberries if possible. If you’re using frozen blueberries, keep in mind that the cook time will likely be longer to cook off more of the water.
- Use pure Grade A maple syrup NOT pancake syrup. There is a huge difference. Pancake syrup is usually made from corn syrup with added dyes to give it the dark color. Pure Maple Syrup is sap from maple trees that has been reduced down and purified for safe consumption. Grade A maple syrup is the most quality grade that you can buy.
Shop at Your Local Multi-Cultural Food Stores
You can find other fun ingredients for plant-based cooking such as mung beans, quality full-fat coconut milk, spices, and more! An added bonus of shopping at your local mutli-cultural food stores is that you familiarize yourself with a world of different fruits, vegetables, herbs, and spices. I could go on and on about the benefits of supporting your local multi-cultural food stores. For now, take my advice and go check out your local Indian food stores, Asian food stores, and all your other local multi-cultural food stores. I promise it’s worth it.
Where to Buy Cheap Tapioca Starch
Tapioca starch can be found at most health food stores today. It usually runs around $4 or $5 for a 12 oz. to 16 oz. bag. However, I’ve been able to find tapioca starch for much cheaper.
It seems like I write about this in every other recipe post I create. It’s a tip that I will continue to freely give out for as long as I can imagine. Shop at your local multi-cultural food stores!!! Do it! Multi-cultural food stores are rich in diversity of ingredients and often have specific ingredients in bulk for waaaay better prices.
Before I moved, I shopped at two different multi-cultural food stores in my city and I was able to find all kinds of amazing deals. I bought 16 oz. bags of pure tapioca starch for just $1! I still buy large bags of cinnamon sticks for $3.
Products for this recipe (Sold through Amazon)Print
- Yield: 2 Cups 1x
This blueberry syrup is a delicious addition to any Sunday brunch!
- 4 Cups Blueberries, fresh or frozen*
- 2 1/2 Cups Water
- 1/2 Cup Maple Syrup
- 2 Tsp. Tapioca Starch or Corn Starch + 1 Tbsp. Water
- 2 Tsp. Lemon Juice (Optional, but recommended)
- Lemon Zest (Optional)
- In a small bowl add the starch and 1 tbsp. of water and mix to combine. Set aside.
- Add the blueberries, water, and maple syrup to a large saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium and simmer for 10 minutes while crushing/mashing the berries. Stir occasionally.
- Strain the liquid and press the solids to get all of the excess liquid out. Discard the solids. Add the strained liquid back to the saucepan along with the starch and water mixture and whisk to combine.
- Bring the liquid to a boil over medium to medium-high heat and reduce for 10 – 15 minutes, whisking often. When the liquid feels sticky, but is still able to be poured (like cough syrup), remove the pan from the heat and stir in lemon juice and lemon zest. Keep in mind that the liquid will continue to thicken as it cools so try not to reduce it down much further.
- Pour the syrup into a container or jar and allow it to cool completely before covering with a lid. Store in the fridge for up to two weeks.
*Blueberries: You can use either fresh or frozen blueberries. If you’re using frozen blueberries, you may need to reduce the liquid down during the final stage of cooking for the full 15 minutes.
- Maple syrup – You can substitute granulated sugar, brown sugar, or coconut sugar for maple syrup but the consistency may be slightly thicker.
- Blueberries – I tested this recipe with mixed berries and it turned out great! Feel free to use whatever kind of berries you’d like.
- There are several factors that can alter this recipe. As mentioned above, if you are using fresh or frozen berries, the cook time may be different. Try to pay attention to the viscosity of the liquid as it is reducing. If you’re unsure of when it’s done, have a glass measuring cup at room temperature available to measure the remaining reduced liquid. After reducing, there should be 2 cups of blueberry syrup left. If you have more than 2 cups, then it is likely that your syrup is still too watery and has not thickened enough. If you have less than 2 cups, then it is likely that your syrup is done reducing and may end up being too thick.
- If you are planning on doubling or tripling this recipe, keep in mind that the cooking time may take longer to reduce the liquid.
Want more delicious breakfast recipes? Check out my recipe for Basic Tofu Scramble!
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