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Home » Breakfast

Homemade Blueberry Syrup From Frozen or Fresh Blueberries

Modified: Apr 20, 2024 · Published: Jun 29, 2023 · by Venessa Mandelkow · This post may contain affiliate links · Leave a Comment

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Level up your pancake game with Homemade Blueberry Syrup! This syrup adds a lovely fruity flavor to a stack of fluffy pancakes. The best part is that blueberry syrup is gluten-free, low FODMAP, and has less sugar! 

syrup being poured on top of a pile of pancakes on a white plate.

I love adding fresh blueberries to uncooked pancakes while they cook on the griddle. A blueberry-filled pancake topped with simple blueberry fruit syrup is even better when you use the fresh frozen blueberries you picked!

Jump to:
  • Why I Love This Recipe
  • Featured Ingredients
  • Step-By-Step Instructions
  • Variations of Syrup
  • Low FODMAP Notes
  • Storing and Freezing
  • Tips and Tricks
  • Meal Planning Ideas
  • FAQs
  • Additional Recipes To Try
  • Recipe

Why I Love This Recipe

  • Less Sugar Than Grocery Store Versions
  • Uses Fresh or Frozen Blueberries
  • Gluten Free, Dairy Free, and Low FODMAP

Featured Ingredients

ingredients.
  • Sugar - White granulated sugar. 
  • Water - Good ole H20.
  • Cornstarch - Thickens the syrup.
  • Lemon Juice - Fresh is best. 
  • Blueberries - Fresh berries or frozen berries will work too. 

See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.

Step-By-Step Instructions

small saucepan with sugar, water and cornstarch.

In a medium saucepan, add the sugar, water, and cornstarch. Bring to a boil over medium heat. 

blueberries in small saucepan simmering.

Once boiling, add the blueberries. Cook for 4-5 minutes over low heat. Blueberries will burst and cook down, creating a beautiful color. Once the mixture thickens, add the fresh lemon juice.

immersion blender in the small saucepan.

Using an immersion blender or a potato masher, break down any remaining fruit if you want smooth syrup.

fine-mesh strainer with a small bowl underneath.

Strain the blueberry syrup with a fine-mesh strainer and a bowl underneath. 

Variations of Syrup

Fruit Options - Try different types of your favorite berries! Strawberries, blackberries, and boysenberries would all be delicious. 

Rustic Style Syrup - Skip the blending and straining of the blueberry syrup and keep the fruity pieces of blueberries. It adds a bit of texture and a rustic look to your blueberry syrup. 

Triple Berry Syrup - For a berry syrup recipe option, Add any combination of berries up to two cups, such as raspberries, blueberries, and strawberries!

Low FODMAP Notes

Blueberries have been tested by Monash University to be safe at 1 cup or 125 grams. This blueberry syrup has a serving size of two tablespoons. Well within the guidelines. However, test blueberries for yourself and know what your body's individual limit is to blueberries.

Storing and Freezing

pop top bottle filled with blueberry syrup.

Store: The syrup should be kept in an airtight container in the refrigerator for up to seven days. A mason jar or a pop-top jar would work well.

Freeze: You can freeze the blueberry syrup for up to four months. Thaw the syrup before you use it, then store it in the refrigerator. 

Tips and Tricks

Be aware blueberry syrup will easily stain. I wouldn't give my kids blueberry syrup-covered pancakes while wearing their favorite outfits. Doing the extra laundry - WORTH it!

Meal Planning Ideas

pile of pancakes topped with blueberry syrup, strawberries and whipped cream.

Blueberry syrup really shines at breakfast or breakfast for dinner meals! Add a drizzle on top of Swedish oven pancakes, or gluten-free Swedish pancakes, or meal prep dry mix bulk pancakes. Serve it on pancakes alongside an egg bake, blueberry muffins, gluten-free breakfast sausage, or cheesy potatoes -all delicious options!

Using blueberry syrup doesn’t have to be limited to breakfast foods. A little drizzle over lactose-free ice cream is a great alternative! Toss some additional fresh blueberries, too.

FAQs

Can blueberry syrup for pancakes be canned?

This version is not safe for canning. Cornstarch will not work for canning. Please search for a blueberry syrup recipe that will be safe to be canned. 

What are the ingredients in grocery stores blueberry syrup?

One example pulled from the grocery store shelves has the ingredients listed as High Fructose Corn Syrup, Corn Syrup, Water, Blueberries, Pectin, Citric Acid, Xanthan Gum, and Natural Flavor. Versus homemade blueberry syrup has water, sugar, cornstarch, lemon juice, and blueberries. 

Additional Recipes To Try

  • Low FODMAP Pancakes
  • Griddle Pancakes
  • French Toast

Recipe

syrup being poured on top of a pile of pancakes on a white plate.

Quick Blueberry Syrup for Pancakes

5 from 6 votes
Level up your pancake game with Quick Blueberry Syrup for Pancakes! Nothing against maple syrup, but blueberry syrup adds a lovely fruity flavor on top of a pile of fluffy pancakes.
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 Servings
Author: Venessa Mandelkow
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Equipment

  • Small Saucepan
  • Fine Mesh Strainer
  • Small Bowl

Ingredients

  • ½ cup cold water
  • ½ cup sugar
  • 1 Tablespoon cornstarch
  • 2 cups blueberries fresh or frozen
  • 1 Tablespoon lemon juice
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Instructions

  • In a medium saucepan, add the water, sugar, and cornstarch. Cook over medium-high heat.
  • Once boiling, add the blueberries. Cook for 4-5 minutes over low heat. The mixture will thicken, and the blueberries will burst and cook down.
  • Add the lemon juice.
  • Pour the cooked syrup into a large mixing bowl. Break up any remaining fruit pieces with an immersion blender or potato masher to create a smooth syrup.
  • With a fine-mesh strainer and bowl underneath to catch the syrup, strain the syrup.
  • Store the syrup in clean jars in the refrigerator for up to a week or in the freezer for four months.

Notes

Low FODMAP - Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.
Gluten-Free - No wheat or gluten in this recipe. 
Dairy - Free - No dairy in this recipe. 

Nutrition Information

Serving: 8gCalories: 72kcalCarbohydrates: 18.7gProtein: 0.3gFat: 0.2gSugar: 16.1g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons

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5 from 6 votes (6 ratings without comment)

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Writer sitting on rocks

Hello, I'm Venessa! After a diagnosis that would change how I cook and eat meals, I had to adapt my favorite recipes to be low FODMAP—turning what was once a sour lemon into something loveable. So join me on a delicious journey to falling in love with food again.

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stack of pancakes on a white plate with blueberry syrup poured over.

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