Blueberry Maple Syrup

This easy-to-make blueberry syrup is sweetened with maple syrup. A little lemon juice brightens the flavor. Use it on pancakes or on biscuits. Or puree it and to use in your favorite drinks. The recipe works with either fresh or frozen blueberries.

Blueberry maple syrup poured on fluffy pancakes is one of my favorite breakfasts. This recipe, which I first saw in the New York Times, is so easy to make. It makes a sweet blueberry syrup that’s great on pancakes and waffles.

If you want a smooth syrup, let the syrup cool and blend until smooth. Stir into your favorite summer drinks, like a glass of homemade lemonade.

Ingredients You’ll Need.

• Blueberries. Use fresh or frozen blueberries. If you’re using fresh, remove the stems and wash them before using. 
• Lemon. The zest and juice of one lemon lend a brightness to the syrup. Fresh lemon juice works best.
• Maple Syrup. The sweetness for this syrup comes from maple syrup. 

How to Make Blueberry Maple Syrup.

1. Cook the blueberries. Combine the blueberries with the lemon zest and juice. Heat over medium heat until the blueberries burst. During this step, stir them occasionally. You don’t want the bottom of the pan to burn. 
2. Add the maple syrup. Stir in the maple syrup and bring to a boil. Cook for a few minutes. The syrup looks very thin. Don’t worry. It thickens as it cools. 
3. Flavor to taste. If you’d like, stir in vanilla extract or a little ground cinnamon. 

How to Serve Blueberry Maple Syrup.

This syrup is ready to serve as soon as you make it. Before it cools, it’s a little thin. For a thicker syrup, let it cool fully.

Serving Suggestions

Fluffy Pancakes

Cornmeal Pancakes

Waffles

Honey Butter Biscuits. Add a little whipped from and you’ve got a quick blueberry shortcake.

Lemonade. Stir some into a glass of lemonade for an easy blueberry lemonade.

Seltzer.

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Blueberry Maple Syrup

This easy-to-make blueberry syrup is sweetened with maple syrup. A little lemon juice brightens the flavor. Use it on pancakes or on biscuits. Or puree it and to use in your favorite drinks. The recipe works with either fresh or frozen blueberries.

recipe adapted from The New York Times; Genevieve Ko.

Course Breakfast

Cuisine American

Keyword blueberry syrup

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 8 servings

Calories 55 kcal

Ingredients

• 2 cups blueberries, washed
• zest and juice of one lemon (about 2 tablespoons juice)
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Place blueberries, lemon zest, and lemon juice in a small saucepan. Heat over medium-high until some of the blueberries begin to pop, about three minutes. Stir the berries occasionally.

2. Add the maple syrup and vanilla. Cook for about one minute.

3. Serve warm. Store leftover syrup covered in the refrigerator for up to one week.

   For a smooth syrup, let the syrup cool and puree it with a blender.