5 Minute Blueberry Syrup
A quick and easy recipe for a glossy, deep-purple blueberry syrup made with fresh or frozen blueberries, perfect for pancakes, ice cream, and more.
Ingredients
For the syrup
- 1/2 cup sugar Adjust slightly depending on berry sweetness
- 1 tbsp cornstarch Thickens quickly without long simmering
- 1/3 cup water
- 1 pint fresh or frozen blueberries No need to thaw if using frozen
Instructions
Preparation
- In the bottom of a small saucepan, stir together the sugar and cornstarch until well blended.
- Pour in the water and whisk until smooth—make sure there are no dry pockets.
- Stir in the blueberries and set the pan over medium-high heat.
- Stir frequently as it heats; once it reaches a full boil, stir constantly.
- Keep stirring for 1 minute—the syrup will look clearer and thicker as it cooks.
- Remove from heat and let it cool for a few minutes. It will continue thickening as it cools.
- Serve warm over pancakes or ice cream, or refrigerate leftovers once cooled.
Notes
Best served with pancakes, waffles, or ice cream. Can be refrigerated for 5-7 days or frozen for 2-3 months.