Save on Pinterest

Quick Blueberry Syrup

With its great blueberry flavor, this syrup is delicious served over ice cream, pancakes or waffles.
  • Total Time
    Prep: 5 min. Cook: 10 min. + cooling
  • Makes
    2 cups


  • 1-3/4 cups fresh blueberries, divided
  • 1 cup corn syrup
  • 1 tablespoon cornstarch


  • 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.
Nutrition Facts
2 tablespoons: 69 calories, 0 fat (0 saturated fat), 0 cholesterol, 25mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 0 protein.

Recommended Video


Click stars to rate
Average Rating:
  • 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?

  • quality01
    Oct 9, 2008

    No comment left