In a blender, combine 1 cup blueberries and corn syrup; cover and process for 30 seconds or until blueberries are almost smooth.
Place cornstarch in a small saucepan; gradually whisk in the blueberry mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the remaining blueberries and cool. Store in the refrigerator.
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DeliciouslyResourceful_Gina
Aug 2, 2020
Amazing. Reminds me of a syrup I had years ago in college I haven't had since. I'll use this for many special breakfasts. Takes blueberry pancakes to a whole new level!
brendadawn
Oct 15, 2011
Loved this recipe! I used frozen blueberries instead of fresh ones, and it worked out great. I also used honey instead of corn syrup to make it a little healthier. Couldn't tell a difference at all. Love this recipe - a keeper for sure!
bryanbrendaleigh
Jun 30, 2011
No comment left
mnt1218
Jan 10, 2010
No comment left
grannyc6
Jul 21, 2009
I like this but,I need a larger amount. Can it be doubled or trippled?
Reviews
Amazing. Reminds me of a syrup I had years ago in college I haven't had since. I'll use this for many special breakfasts. Takes blueberry pancakes to a whole new level!
Loved this recipe! I used frozen blueberries instead of fresh ones, and it worked out great. I also used honey instead of corn syrup to make it a little healthier. Couldn't tell a difference at all. Love this recipe - a keeper for sure!
No comment left
No comment left
I like this but,I need a larger amount. Can it be doubled or trippled?
No comment left