Blueberry Maple Syrup

Tested & Perfected Recipes

Delicious over pancakes or waffles, this blueberry maple syrup is just bursting with intense blueberry flavor.

Blueberry Maple Syrup

Delicious over regular pancakesblueberry buttermilk pancakes or waffles, this blueberry maple syrup is just bursting with intense blueberry flavor.

syrup-ingredients

To make it, simply combine the maple syrup, lemon juice and 2/3 of the blueberries in a medium saucepan. Boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.

syrup

That’s all there is to it. Enjoy!

Blueberry-Buttermilk-Pancakes-with-Blueberry-Maple-Syrup

Blueberry Maple Syrup

Delicious over pancakes or waffles, this blueberry maple syrup is just bursting with intense blueberry flavor.

Servings: About 1-1/2 cups
Total Time: 15 Minutes

Ingredients

  • 1 cup maple syrup
  • 1-1/2 cups fresh blueberries, divided
  • 1 tablespoon fresh lemon juice, from one lemon

Instructions

  1. Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining 1/2 cup fresh blueberries. Store in the refrigerator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • I made the blueberry maple syrup to add another level of dimension to the buttermilk pancakes. It was easy and quick to make and definitely added something special to the pancakes. The blueberry is definitely the strongest flavor in the syrup and there are a lot of blueberry bites throughout. I made it again and cut back on the blueberries by about half and kept the other ingredients the same. The overall taste and effect was better for my family while still giving a nice blueberry flavor. I used any leftovers drizzled over oatmeal or toast. Next time I will try another fruit like strawberries or blackberries in place of blueberries.

    • — Madi on April 11, 2019
    • Reply
  • Could you can this syrup recipe, how long would the shelf life be if you can. Wood it be like canning jam?

    • — Christine DePratter on January 25, 2018
    • Reply
    • Hi Christine, I don’t have any experience with canning and I didn’t design this recipe with canning in mind, so to be safe, I wouldn’t recommend it. Sorry!

      • — Jenn on January 25, 2018
      • Reply
  • How long will this syrup keep?

    • I think it should keep well for 4 – 5 days in the fridge.

  • I made this it was great but I used frozen blueberries and it was watery. What can I do to make the sauce thicker.

    • Hi Denise, You can mix a little cornstarch with water and add it to the syrup – bring it to a boil and it should thicken right up.

  • I make this with wild blueberries and it is delicious. The lemon is the perfect flavor addition.

  • I made this along with your blueberry buttermilk pancakes. Wow! So easy and yummy! Thanks!

    • — Stephanie J. Schiltz
    • Reply
  • Wonderful syrup!

  • Jen, do you think this would work with frozen blueberries so I can do this year around?

    • — Rochelle Shugrue
    • Reply
    • Hi Rochelle, I do think it would work well. Enjoy!

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