Jump to Recipe My easy homemade blueberry syrup has chunky bits of fresh or frozen blueberry and is so much better than the store-bought version! Whether you’re making pancakes, waffles, crepes, or something else entirely, this homemade blueberry syrup without cornstarch is an amazing topping! Rich in blueberry flavor, perfectly sweet, plus a hint of lemon- delicious! Homemade Blueberry Syrup Without Cornstarch Everyone loves blueberry syrup on their pancakes, but there’s something about this homemade blueberry syrup that makes breakfast hit different. Waffles, crepes, pancakes, French toast, no matter what’s on the menu, a heavy drizzle of this sweet, fruity syrup will only make it better! The chunky bits of blueberry are what makes this syrup stand out from other recipes. No need to strain them out, just enjoy that sweet blueberry goodness!

Just the right blend of tangy and sweet fresh blueberries with a hint of lemon, the perfect topping for a special breakfast!

Jump to:Homemade Blueberry Syrup Without Cornstarch 🥘 Blueberry Syrup Ingredients 🔪 How To Make Homemade Blueberry Syrup 💭 Angela’s Tips & Recipe Notes ❓ Can I Can Homemade Blueberry Syrup! ❓ How Can I Use Blueberry Syrup? ❓ Can I Make Homemade Syrup With Any Berries? 🫐 More Blueberry Recipes! 📋 Recipe 💬 Comments

🥘 Blueberry Syrup Ingredients You only need 4 ingredients to make homemade blueberry syrup! You might have everything you need already as long as you have some blueberries! Blueberries - 1 cup of blueberries, fresh or frozen.Water - ½ cup.Sugar - ½ cup sugar (or honey).Lemon Juice - ¼ cup lemon juice (fresh squeezed, about half a large lemon). Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 How To Make Homemade Blueberry Syrup If you thought that making your own berry syrup might be a hassle, don’t worry…this syrup is made quite easily with minimal steps. All you need is a saucepan and spatula for stirring (plus a food processor if you prefer smooth syrup). This recipe makes 4 servings of just over a ½ cup each. If you’d like more, you can easily scale the recipe up as needed! Blitz (optional). If you like smooth syrup, blitz 1 cup of blueberries and ½ cup of water in a food processor (or NutriBullet). If you like chunks of berry in your syrup, you can skip this step.Simmer. In a small saucepan, bring the berries, water, ½ cup of sugar (or honey), and ¼ cup of lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for 10-15 minutes, or until the syrup begins to thicken to its ‘syrupy’ consistency (*see note).Thicken. Remove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use. I definitely love to double up on the blueberry when I’ve made this syrup and prefer to use some to top off my blueberry pancakes from scratch. Or make dessert crepes with whipped cream and this syrup (and some more fresh blueberries thrown on the top of those too)! Enjoy! 💭 Angela’s Tips & Recipe Notes If using frozen blueberries, be sure to include any juice from frozen blueberry packaging and reduce the amount of water used.Remember that once the syrup is removed from the heat it will continue to thicken. So make sure that you stop simmering before your syrup has reached your desired thickness.To store: Keep your blueberry syrup refrigerated in an airtight jar or container for up to 2 weeks.  ❓ Can I Can Homemade Blueberry Syrup! Yes! Pour the syrup into your prepared hot and sanitized jars. Replace the lids and transfer the sealed jars to a hot water canning bath to process for 10 minutes. Turn off the heat and let the jars sit for 5 minutes more before you remove them from the water. Check the lids are sealed after 24 hours, then store the jars in a cool, dark place. The syrup is shelf-stable for up to 1 year. ❓ How Can I Use Blueberry Syrup? Besides the obvious breakfast uses (pancakes, waffles, French toast, etc.), you can use your syrup on anything that would benefit from a drizzle of something sweet. For instance, use it to top ice cream, add it to your favorite lemonade, mix it into oatmeal, drizzle it over cheesecake, the possibilities are endless. ❓ Can I Make Homemade Syrup With Any Berries? Yep! You can try this recipe with blackberries, strawberries, raspberries, or a blend of different berries!

🫐 More Blueberry Recipes! Cherry Blueberry Dump CakeNo Bake Blueberry CheesecakeBlueberry Pie FillingBanana Blueberry MuffinsBlueberry White Chocolate SconesBlueberry Tart

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.95 from 19 reviews

Homemade Blueberry Syrup

My easy homemade blueberry syrup has chunky bits of fresh or frozen blueberry and is so much better than the store-bought version! Whether you’re making pancakes, waffles, crepes, or something else entirely, this homemade blueberry syrup without cornstarch is an amazing topping! Rich in blueberry flavor, perfectly sweet, plus a hint of lemon- delicious!

Author | Angela

Servings: 4 servings Calories: 121kcal Prep 2 minutes Cooking 15 minutes Total Time 30 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 cup blueberries (fresh or frozen)▢ ½ cup water▢ ½ cup sugar (or honey)▢ ¼ cup lemon juice (fresh squeezed, about half a large lemon)

Instructions(Optional) If you like smooth syrup, blitz the berries and water in a food processor (or NutriBullet). If you like a bit of berry in your syrup, you can skip this step.1 cup blueberries, ½ cup waterIn a small saucepan, bring the berries, water, sugar (or honey), and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the syrup begins to thicken to its ‘syrupy’ consistency (*see note). ½ cup sugar, ¼ cup lemon juiceRemove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use. Equipment You May Needfood processorSauce PanSilicone Spatula Set Video Notes If using frozen blueberries, be sure to include any juice from frozen blueberry packaging and reduce the amount of water used. Remember that once the syrup is removed from the heat it will continue to thicken. So make sure that you stop simmering before your syrup has reached your desired thickness. To store: Keep your blueberry syrup refrigerated in an airtight jar or container for up to 2 weeks. 

NutritionCalories: 121kcal (6%) | Carbohydrates: 31g (10%) | Protein: 0.3g (1%) | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 45mg (1%) | Fiber: 1g (4%) | Sugar: 29g (32%) | Vitamin A: 21IU | Vitamin C: 9mg (11%) | Calcium: 4mg | Iron: 0.1mg (1%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Blueberry Recipes, blueberry syrup, homemade blueberry syrup, homemade syrup, syrup for pancakes Course Breakfast Recipes, Brunch Recipes, CondimentsCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

My easy homemade blueberry syrup has chunky bits of fresh or frozen blueberry and is so much better than the store-bought version! Whether you’re making pancakes, waffles, crepes, or something else entirely, this homemade blueberry syrup without cornstarch is an amazing topping! Rich in blueberry flavor, perfectly sweet, plus a hint of lemon- delicious!

Homemade Blueberry Syrup Without Cornstarch

Everyone loves blueberry syrup on their pancakes, but there’s something about this homemade blueberry syrup that makes breakfast hit different. Waffles, crepes, pancakes, French toast, no matter what’s on the menu, a heavy drizzle of this sweet, fruity syrup will only make it better!

The chunky bits of blueberry are what makes this syrup stand out from other recipes. No need to strain them out, just enjoy that sweet blueberry goodness!

Just the right blend of tangy and sweet fresh blueberries with a hint of lemon, the perfect topping for a special breakfast!

🥘 Blueberry Syrup Ingredients

You only need 4 ingredients to make homemade blueberry syrup! You might have everything you need already as long as you have some blueberries!

  • Blueberries - 1 cup of blueberries, fresh or frozen.Water - ½ cup.Sugar - ½ cup sugar (or honey).Lemon Juice - ¼ cup lemon juice (fresh squeezed, about half a large lemon).

Be sure to see the recipe card below for ingredients, amounts & instructions!

🔪 How To Make Homemade Blueberry Syrup

If you thought that making your own berry syrup might be a hassle, don’t worry…this syrup is made quite easily with minimal steps. All you need is a saucepan and spatula for stirring (plus a food processor if you prefer smooth syrup).

This recipe makes 4 servings of just over a ½ cup each. If you’d like more, you can easily scale the recipe up as needed!

  • Blitz (optional). If you like smooth syrup, blitz 1 cup of blueberries and ½ cup of water in a food processor (or NutriBullet). If you like chunks of berry in your syrup, you can skip this step.Simmer. In a small saucepan, bring the berries, water, ½ cup of sugar (or honey), and ¼ cup of lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for 10-15 minutes, or until the syrup begins to thicken to its ‘syrupy’ consistency (*see note).Thicken. Remove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use.

I definitely love to double up on the blueberry when I’ve made this syrup and prefer to use some to top off my blueberry pancakes from scratch. Or make dessert crepes with whipped cream and this syrup (and some more fresh blueberries thrown on the top of those too)! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • If using frozen blueberries, be sure to include any juice from frozen blueberry packaging and reduce the amount of water used.Remember that once the syrup is removed from the heat it will continue to thicken. So make sure that you stop simmering before your syrup has reached your desired thickness.To store: Keep your blueberry syrup refrigerated in an airtight jar or container for up to 2 weeks.

❓ Can I Can Homemade Blueberry Syrup!

Yes! Pour the syrup into your prepared hot and sanitized jars. Replace the lids and transfer the sealed jars to a hot water canning bath to process for 10 minutes. Turn off the heat and let the jars sit for 5 minutes more before you remove them from the water. Check the lids are sealed after 24 hours, then store the jars in a cool, dark place. The syrup is shelf-stable for up to 1 year.

❓ How Can I Use Blueberry Syrup?

Besides the obvious breakfast uses (pancakes, waffles, French toast, etc.), you can use your syrup on anything that would benefit from a drizzle of something sweet. For instance, use it to top ice cream, add it to your favorite lemonade, mix it into oatmeal, drizzle it over cheesecake, the possibilities are endless.

❓ Can I Make Homemade Syrup With Any Berries?

Yep! You can try this recipe with blackberries, strawberries, raspberries, or a blend of different berries!

🫐 More Blueberry Recipes!

  • Cherry Blueberry Dump CakeNo Bake Blueberry CheesecakeBlueberry Pie FillingBanana Blueberry MuffinsBlueberry White Chocolate SconesBlueberry Tart

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.95 from 19 reviews

Homemade Blueberry Syrup

My easy homemade blueberry syrup has chunky bits of fresh or frozen blueberry and is so much better than the store-bought version! Whether you’re making pancakes, waffles, crepes, or something else entirely, this homemade blueberry syrup without cornstarch is an amazing topping! Rich in blueberry flavor, perfectly sweet, plus a hint of lemon- delicious!

Author | Angela

Servings: 4 servings Calories: 121kcal Prep 2 minutes Cooking 15 minutes Total Time 30 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 cup blueberries (fresh or frozen)▢ ½ cup water▢ ½ cup sugar (or honey)▢ ¼ cup lemon juice (fresh squeezed, about half a large lemon)

Instructions(Optional) If you like smooth syrup, blitz the berries and water in a food processor (or NutriBullet). If you like a bit of berry in your syrup, you can skip this step.1 cup blueberries, ½ cup waterIn a small saucepan, bring the berries, water, sugar (or honey), and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the syrup begins to thicken to its ‘syrupy’ consistency (*see note). ½ cup sugar, ¼ cup lemon juiceRemove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use. Equipment You May Needfood processorSauce PanSilicone Spatula Set Video Notes If using frozen blueberries, be sure to include any juice from frozen blueberry packaging and reduce the amount of water used. Remember that once the syrup is removed from the heat it will continue to thicken. So make sure that you stop simmering before your syrup has reached your desired thickness. To store: Keep your blueberry syrup refrigerated in an airtight jar or container for up to 2 weeks. 

NutritionCalories: 121kcal (6%) | Carbohydrates: 31g (10%) | Protein: 0.3g (1%) | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 45mg (1%) | Fiber: 1g (4%) | Sugar: 29g (32%) | Vitamin A: 21IU | Vitamin C: 9mg (11%) | Calcium: 4mg | Iron: 0.1mg (1%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Blueberry Recipes, blueberry syrup, homemade blueberry syrup, homemade syrup, syrup for pancakes Course Breakfast Recipes, Brunch Recipes, CondimentsCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

4.95 from 19 reviews

Homemade Blueberry Syrup

Author | Angela

Servings: 4 servings

Calories: 121kcal

Prep 2 minutes

Cooking 15 minutes

Total Time 30 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 cup blueberries (fresh or frozen)▢ ½ cup water▢ ½ cup sugar (or honey)▢ ¼ cup lemon juice (fresh squeezed, about half a large lemon)

Instructions(Optional) If you like smooth syrup, blitz the berries and water in a food processor (or NutriBullet). If you like a bit of berry in your syrup, you can skip this step.1 cup blueberries, ½ cup waterIn a small saucepan, bring the berries, water, sugar (or honey), and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the syrup begins to thicken to its ‘syrupy’ consistency (*see note). ½ cup sugar, ¼ cup lemon juiceRemove from heat and allow it to thicken as it cools. Use warm right away, or store in an airtight container for later use.

Equipment You May Needfood processorSauce PanSilicone Spatula Set

Video

Notes If using frozen blueberries, be sure to include any juice from frozen blueberry packaging and reduce the amount of water used. Remember that once the syrup is removed from the heat it will continue to thicken. So make sure that you stop simmering before your syrup has reached your desired thickness. To store: Keep your blueberry syrup refrigerated in an airtight jar or container for up to 2 weeks. 

Nutrition

Calories: 121kcal (6%) | Carbohydrates: 31g (10%) | Protein: 0.3g (1%) | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 45mg (1%) | Fiber: 1g (4%) | Sugar: 29g (32%) | Vitamin A: 21IU | Vitamin C: 9mg (11%) | Calcium: 4mg | Iron: 0.1mg (1%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Breakfast Recipes, Brunch Recipes, CondimentsCuisine American

US CustomaryMetric