Small Batch Summer Blueberry Syrup in 10 Minutes
If you’ve got blueberries, this homemade syrup is a must. Quick to make and bursting with fresh flavor, it’s delicious on pancakes and French toast—but don’t stop there. Spoon it over yogurt or ice cream for an easy dessert. Gluten-free, dairy-free, and fridge-friendly for up to a month.
Servings: 5 servings
Calories: 82kcal
Ingredients
- 1 heaping cup fresh blueberries
- 2 Tbsp granulated sugar
- 2 tsp fresh lemon juice
- Pinch of Kosher salt
- 2 tsp pure vanilla extract
- ⅓ cup maple syrup
Instructions
- Make the blueberry syrup. In a small saucepan over medium-high heat, combine fresh blueberries, 2 Tbsp sugar, 2 tsp fresh lemon juice, and a pinch of Kosher salt. Cook, stirring occasionally, until the juices from the blueberries release and some of the berries pop, about 3-5 minutes. Add 2 tsp vanilla extract and ⅓ cup maple syrup, then stir and cook for 30 seconds more. Remove from the heat and set aside.
Nutrition
Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 53mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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