Blueberry Syrup


I am a sucker for flavored fruit syrups, but I can never bring myself to actually buy them at the grocery store. Have you ever checked out the ingredients on the back? This blueberry syrup has all real ingredients. It is simple to make, super flavorful, and is a great topping for your favorite buttermilk pancakes, ice cream, or even cheesecake.

I made this just this morning, and it was a hit with the kids. I am going to make a double or triple batch of this next time to keep in the freezer, or to can the next time we are on a canning binge.

Start with a pint of washed and picked through berries.


Toss those into a small sauce pan along with 1/2 cup of water, 1/2 cup of sugar, 1 tsp vanilla, and the juice of 1/2 a lemon.

#Blueberry #Syrup from

Bring that up to a simmer, and stir frequently.

#Blueberry #Syrup from

Let this mixture reduce by half, and then add 1 tsp of corn starch slurry and let it thicken the syrup. You can skip this step if you like your to be a bit thinner, but I prefer a thick, spoonable syrup.

This was great poured over my buttermilk pancakes! I will include a recipe for a smaller batch than the Corner Diner Pancakes I have posted. The recipe is a bit awkward to half, so I reduced it MY way. It made for a slightly different pancake, which I quite liked!

#Blueberry #Syrup from

I wish you could taste this right now. I’m going to be tasting it again later on some fresh vanilla ice cream!

#Blueberry #Syrup from

Blueberry Syrup
  • 1 pint blueberries, washed and stemmed
  • ½ cup water
  • ½ cup sugar
  • 1 tsp vanilla
  • juice of 1 lemon
  • 1 tsp corn starch
  • 1 TBSP cold water
  1. Combine berries, ½ cup water, sugar, vanilla, and lemon juice. Bring to a simmer and stir frequently until the mixture is reduced by half.
  2. Make corn starch slurry by mixing corn starch and 1 TBSP water until no lumps are left. Slowly drizzle into simmering syrup until desired consistency is reached. You may not need the entire amount.
  3. Remove from heat and serve with pancakes, ice cream, or cheesecake. Also great for mixing into yogurt, or blending into a milk shake.

Small Batch Corner Diner Buttermilk Pancakes
  • 2 eggs
  • 2 cups buttermilk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ⅛ cup sugar
  • 3 TBSP melted butter
  1. Whisk together eggs, buttermilk, and vanilla. Set aside.
  2. Combine flour, baking powder, baking soda, and sugar. Stir to combine, and then pour in egg mixture. Stir until combined, but mixture will be slightly lumpy. Gently mix in melted butter, and cook immediately on a griddle or pan over medium heat flipping once so that both sides are browned.


I’m linking up today! Check them out and join in on the fun. I have been finding such awesome ideas and new blogs to follow by joining up with these blog hops. Who knew!?!

Keeping It Simple Crafts Make Ahead Meals for Busy Moms – Sew Chatty – Skip to My Lou

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  1. Cathy Trochelman says

    This is a great recipe – thanks for sharing! Just stopping by from Lemon Tree Dwelling, thanks for visiting me there and leaving such nice comments! Following you on Facebook :)

  2. Treat and Trick says

    Lovely recipe and looks awesome! Thanks so much for your lovely comment on my blog. You can omit dry milk and use regular milk instead for the bread, no problem with that….

  3. says

    I love blueberries on my pancakes – I actually prefer them poured over the top of plain pancakes as opposed to baked into them. This looks scrumptious! And putting it on vanilla ice cream is even better. I'm definitely making this next time blueberries are in season!

  4. says

    Nicole, I hope you invite me to breakfast at your house! This blueberry syrup is infinitely better than the stuff in the bottles at the market. Thanks for stopping by our Happy Holidays Link Party – be sure to join us again this week, beginning on Saturday at 7 pm ET.


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