This homemade blueberry syrup is a simple way to add fresh berry flavor to drinks, breakfasts, and desserts. Made with just 3 ingredients, it comes together in minutes on the stovetop and tastes so much better than anything store-bought.

Table of Contents

It’s sweet, bright, and full of real blueberry flavor. I love using it in coffee drinks, drizzling it over pancakes or waffles, and stirring it into sparkling water. It’s also a great way to use up extra blueberries before they go bad. Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

What you’ll need

blueberries – fresh or frozen
granulated sugar – cane sugar, brown sugar or coconut sugar are all fine too. Brown sugar and coconut sugar will yield slightly different flavor profiles.
water

How to make blueberry syrup

This blueberry syrup comes together quickly on the stovetop with just a few basic ingredients.

Add the blueberries, sugar, and water to a saucepan and bring to a boil then reduce to a simmer. Let the mixture cook until the blueberries burst and release their juices, and the liquid turns deep purple and sugar is dissolved. This should just take a few minutes.

Once the berries have softened, mash them gently with a spoon to release even more flavor. Strain the mixture through a fine mesh strainer to remove the blueberry mush.

Let the syrup cool before transferring it to a jar or bottle.

Where to use it

This blueberry syrup is incredibly versatile and can be used in both sweet treats and drinks. Try on/in/with:

pancakes, waffles, or French toast
yogurt or oatmeal
ice cream or cheesecake
lemonade, iced tea, or sparkling water
lattes, iced coffee, etc.
sparkling water
brushed over pastries/scones
cocktails/mocktails

Or my toddler’s favorite–make blueberry milk! 🙂

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!

Blueberry Syrup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This simple blueberry syrup is a great way to capture fresh blueberry flavor in an easy, pourable sauce. It’s delicious in iced coffee/lattes, on pancakes/waffles and so much more.

Author: Becky Schmieg
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1.5 cups 1x
Diet: Gluten Free

Ingredients

Units Scale

3/4 cup fresh or frozen blueberries
1 cup granulated sugar
1 cup water

Cook Mode Prevent your screen from going dark

Instructions

Combine all ingredients in a smal pot over medium heat.
Bring to a boil, then reduce to a simmer. Cook a few additional minutes, until sugar is fully dissolved and blueberries have burst.
Remove from heat, smash blueberries with a spoon or fork to release their juices. Strain through a mesh sieve into a measuring cup with a spout or directly into your storage jar.
I like to strain into a pourable measuring cup so I can easily pour into my syrup bottles!
Store in the fridge for up to two weeks.

Notes

Thickness – while you can prepare the syrup as directed and use it on any of the suggested dishes, I like a thicker syrup for pancakes, waffles and french toast. Simmer longer until the syrup is visibly thicker and continue as directed. You can even simmer already strained syrup to thicken if you decide later you want to use it on pancakes. It’s just about removing excess water.

Sugar – feel free to use brown sugar, cane sugar or coconut sugar. Brown sugar and coconut sugar will change the flavor a bit but still will yield a delicious syrup!