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Blueberry Syrup

Blueberry Syrup

  • Yield: 2 Cups 1x


This blueberry syrup is a delicious addition to any Sunday brunch!



  • 4 Cups Blueberries, fresh or frozen*
  • 2 1/2 Cups Water
  • 1/2 Cup Maple Syrup
  • 2 Tsp. Tapioca Starch or Corn Starch + 1 Tbsp. Water
  • 2 Tsp. Lemon Juice
  • Lemon Zest (Optional)


  1. In a small bowl add the starch and 1 tbsp. of water and mix to combine. Set aside.
  2. Add the blueberries, water, and maple syrup to a large saucepan and bring to a boil over medium-high heat.
  3. Once boiling, reduce heat to medium and simmer for 10 minutes while crushing/mashing the berries. Stir occasionally.
  4. Strain the liquid and press the solids to get all of the excess liquid out. Discard the solids. Add the strained liquid back to the saucepan along with the starch and water mixture and whisk to combine.
  5. Bring the liquid to a boil over medium-high heat and reduce for 10 – 15 minutes, whisking often. When the liquid feels sticky, but is still able to be poured (like cough syrup), remove the pan from the heat and stir in lemon juice and lemon zest. Keep in mind that the liquid will continue to thicken as it cools so try not to reduce it down much further.
  6. Pour the syrup into a container or jar and allow it to cool completely before covering with a lid. Store in the fridge for up to two weeks.


*Blueberries: You can use either fresh or frozen blueberries. If you’re using frozen blueberries, you may need to reduce the liquid down during the final stage of cooking for the full 15 minutes.


  • Maple syrup – You can substitute granulated sugar, brown sugar, or coconut sugar for maple syrup but the consistency may be slightly thicker.
  • Blueberries – I tested this recipe with mixed berries and it turned out great! Feel free to use whatever kind of berries you’d like.

Special Notes:

  • There are several factors that can alter this recipe. As mentioned above, if you are using fresh or frozen berries, the cook time may be different. Try to pay attention to the viscosity of the liquid as it is reducing. If you’re unsure of when it’s done, have a glass measuring cup at room temperature available to measure the remaining reduced liquid. After reducing, there should be 2 cups of blueberry syrup left. If you have more than 2 cups, then it is likely that your syrup is still too watery and has not thickened enough. If you have less than 2 cups, then it is likely that your syrup is done reducing and may end up being too thick.
  • If you are planning on doubling or tripling this recipe, keep in mind that the cooking time may take longer to reduce the liquid.