Blueberry Syrup

“This goes great over blueberry pancakes. It would also be good on the Big Dutch Baby or over ice cream.” – April Ferre

Blueberry Syrup

Course: Dessert Sauces


  • 2 Cups Fresh or Frozen Blueberries
  • 3/4 Cup Water
  • 1/2 Cup Sugar
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Water
  • 1 Tablespoon Lemon Juice


  • Combine blueberries, 3/4 cup water and sugar in a medium saucepan and bring to a boil. Boil 10 minutes.
  • Mix cornstarch with 2 tablespoons water and add to blueberry mixture, stirring constantly until syrup is thick.
  • If you want a smooth syrup, pour mixture into a blender and blend until smooth.
  • Taste syrup, and if needed, return to saucepan and reduce until flavor is of desired strength.
  • Remove to a bowl and cool. Add lemon juice and stir to combine.
  • Serve over pancakes or ice cream.

2021 Recipe – April Ferre

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