My favorite way to eat pancakes is loaded with blueberries. And you can’t eat blueberry pancakes without some delicious blueberry syrup on top! Today I want to share with you my recipe for homemade blueberry syrup. When they are in season, I love picking my own blueberries straight off the bush. Blueberry Hill Farm in Acton, Maine is one of my favorite places to go. But don’t worry, blueberries from your local store will work just fine too! And best of all, it’s a very simple recipe to make and requires very few ingredients.
First you want to gather your ingredients. Wash your fresh blueberries well before beginning and then pat them dry. Make sure they are free of any stem, leaves or other debris that you wouldn’t want in your syrup. Next add the blueberries to a small saucepan with 1/2 cup of sugar and 3/4 cup water.
Set the pan over medium heat and let simmer for about 10-12 minutes. The blueberries will start to soften and everything will start to mix together. Keep stirring occasionally as it continues to simmer.
If you like for your syrup to have blueberry pieces in it then you can go ahead and skip to the next step and add the cornstarch to thicken the syrup. If you prefer for your syrup to be a bit smoother, use an immersion blender to blend everything together.
Once your syrup is the way you like, in a small bowl, mix together the cornstarch and 2 tbsp. of water. Add the cornstarch to the syrup and let simmer another 1-2 minutes on medium heat. Keep stirring the syrup and you will notice it will start to thicken up. Remove from heat and let cool for 5-10 minutes. Pour your syrup into a syrup jar for easy pouring and storing. This is the syrup jar that I use, it really does the trick!
You can serve this syrup nice and warm or let it cool first if you prefer. One thing is certain though: it won’t last long! I like to have this syrup over regular or blueberry pancakes.