Homemade Blueberry Syrup

It’s Saturday! Yay!

Get this all-star, easy-to-follow recipe for homemade Blueberry Syrup. Smooth, delicious, and sweet! Bakerette.com

It’s time to pretend it’s summer. Shop online. Take in the Star Trek show. Fall asleep at 9:00 pm because I’m really an 80-year-old in a XX-year-old body (I’ll keep you guessing on my age!). Dream of my next meal. Wake up to blueberry syrup and pancakes.

I’ve thought of this blueberry syrup for the last couple of weeks. I’ve found anything I can make just so I can put this blueberry syrup on it. Hmmmm, let’s see. I’ve had the Lemon Ricotta Blueberry Pancakes with it, Old Fashioned Pancakes, Buttermilk Pancakes, Waffles (yes, I broke the pancake mold and actually ate waffles), and I might have even poured it on a spoon and swallowed it. I said might.

The syrup is really quite easy to make. Yes, it’s more time-consuming than buying it off the shelf in the grocery store and pouring it directly on, but for some reason homemade is so much better.

Get this all-star, easy-to-follow recipe for homemade Blueberry Syrup. Smooth, delicious, and sweet! Bakerette.com

It’s really quite easy to make…You cook all of your ingredients together on the stove, mash-up the blueberries to a pulp, strain it, and pour it over whatever you can find…maybe even pour it on a spoon and eat it. It comes out smooth, delicious, and sweet!

In this pictorial, Jen at Bakerette.com demonstrates how to use cheesecloth in food preparation.

Homemade Blueberry Syrup
Prep time
Cook time
Total time
Recipe type: Condiment
Cuisine: American
Serves: 16
  • 2 cups fresh or frozen blueberries, thawed
  • 1 cup maple syrup
  • 2 teaspoons lemon zest
  1. Combine all ingredients in a medium-size saucepan and bring to a boil. Once it comes to a boil, reduce the heat and simmer uncovered for 15-20 minutes, stirring occasionally.
  2. Remove pan from the stove and transfer to a large mixing bowl. Mash the blueberries thoroughly with a potato masher.
  3. Next, line a fine mesh strainer or sieve with cheese cloth and rest it over a bowl. Pour the blueberry pulp over the cheesecloth {step-by-step instructions} to separate the pulp from the syrup. Discard pulp.
  4. Store in an airtight container and use immediately or refrigerate.

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About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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