Blueberry Syrup

“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.”

“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.”

“Fantastic!I served over whole-wheat blueberry pancakes.Yummy and filling!”

“Soooo good! The lemnon adds a complexity to the syrup. :)”

“Really yummy and super easy too.We served it with maple syrup over pancakes.”

“awesome! super tasty i used a berry medley and added about a tablespoon of cornstarch it was fantastic for pancakes and icecream, thanks”

“Wonderful addition to Blueberry Sour Cream Pancakes. I halved the recipe and mashed the blueberries through a strainer to get a more pulpy consistency. This syrup was the highlight to breakfast, I could have almost had it to drink. I can’t imagine blueberry pancakes without this syrup ever again!!”

“I used this today when I made your blueberry pancakes. I must say that it was very very good! I do something very close to this when I make blueberry and cheese danish. I wish I had added the corn starch to make it thicker. I’ll definitely try that next time. I used frozen berries that I put up earlier this year. I found that the sweetness of this syrup set off the perfect explosion of tastebuds in my mouth when paired with the pancakes. Excellent job! I am adding a photo of the finished product. I spoke with my mom about this recipe. She said that if you cook the sugar and water a bit before adding the berries and lemon juice that the syrup will be thicker and more syrup like.”

“Loved it! Used frozen wild blueberries and served over pancakes. Will make again. Thanks for sharing your recipe!”

“Perfect! I realized I was low on maple syrup so I decided to give this a shot. In order to have it thicken a little quicker I added about 2 tsp ofcorn starch. Everyone loved it! Not too sweet, not too tart, just right.”

“We loved the flavor, very easy to make just wish it wasn’t so runny, thanks for the great recipe.”

“Yummy!I cooked this up just before serving it on our waffles.I will be using this tonight on our cheesecake as well.Thanks for the wonderful recipe.”

“I made this yesterday and we had it this morning on warm, homemade waffles. We added a spoonful of whipped cream to the top and it was heavenly! The kids used it to add flavoring to homemade snowcones. And, I plan to use it to make blueberry swirled ice cream tomorrow. What a versatile recipe! The frozen blueberries I usedtasted wonderful. Thanks!”