Description
Delicious and easy-to-make blueberry syrup perfect for drizzling over pancakes, waffles, ice cream, or cheesecake. Made with fresh blueberries, sugar, and thickened with cornstarch for a smooth, flavorful finish.
Ingredients
Scale
Thickening Mixture
- 1 tbsp corn starch
- 2 tbsp cold water
Syrup Base
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Prepare the Cornstarch Slurry: Mix one tablespoon of corn starch with two tablespoons of cold water in a small bowl until fully dissolved. Set this slurry aside; it will help thicken the syrup later.
- Cook Blueberries and Sugar: In a medium saucepan, combine the fresh blueberries, sugar, and 1/2 cup of water. Place the pan over medium-low heat and allow the mixture to simmer gently. There is no need to bring it to a full boil at this stage.
- Thicken the Syrup: Once the blueberries have softened and the mixture begins to thicken slightly, stir in the cornstarch slurry. Continue cooking and stirring frequently for a total cooking time of about 20 minutes until the liquid becomes syrupy and coats the back of a spoon.
- Cool and Serve: Remove the saucepan from the heat. Let the syrup cool for approximately five minutes; it will thicken further as it cools. Pour the syrup over your favorite breakfast items such as waffles or pancakes, or use it as a delightful topping for ice cream or cheesecake.
Notes
- This syrup can be enjoyed not only over breakfast foods like pancakes and waffles but also makes an incredible dessert sauce for ice cream or cheesecake.
- Store any leftover syrup in an airtight container in the refrigerator for up to one week.
- If you prefer a smoother syrup, you can strain out the blueberry solids after cooking.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 13g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
