Description
This blueberry syrup is quick, easy to make, and the perfect topping for pancakes, waffles, ice cream, and so much more.
Ingredients
Scale
- 1 tablespoon (8g) cornstarch
- 2 teaspoons cold water
- 1 cup (200g) granulated sugar
- ¾ cup filtered water
- 1 cup fresh blueberries
- 2 tablespoons butter (salted or unsalted is fine)
- 1 teaspoon lemon juice (preferably fresh)
- 1 teaspoon grated lemon zest (optional)
- 1 pinch salt
- ½ cup fresh blueberries (optional for mixing into syrup)
Instructions
- In a small bowl, stir together the cornstarch and 2 teaspoons of water to make a slurry. Set aside.
- In a small saucepan, combine sugar and water. Over medium-high heat, stirring constantly, bring to a boil and cook until sugar is completely dissolved, 4-5 minutes.
- Stir in blueberries and cornstarch slurry if using. Bring to a simmer and then turn the heat down to keep the sauce at just a gentle simmer. Simmer for 10 to 15 minutes, until the sauce is reduced and slightly thickened. When ready, it should easily and thickly coat the back of a spoon.
- Remove from heat, stir in butter, lemon juice, lemon zest, and pinch of salt. Strain for a completely smooth syrup or add additional blueberries for more of a chunky sauce. Let sauce sit for 10-15 minutes to cool before using.
- Serve over something delicious, and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 135
- Sugar: 30g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: Blueberry Syrup