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