This blueberry syrup recipe is one to keep on hand for blueberry picking season; you can use it all through the spring and summer for your desserts. It’s a strong topping for vanilla ice cream, cheesecake, pancakes, waffles or even on a slice of angel food cake!

With only 5 ingredients, you won’t find an easier way to cater to your sweet tooth!

Why you’ll love this method

Unfussy. So straightforward to cook this blueberry compote, only 5 ingredients, and 15 mins from the kitchen to the table!
Versatile. This sauce tastes pleasing on a variety of treats. Try it on everything from yogurt to cake!
Satisfying. Simple ingredients make for a full-bodied and savory condiment!

Ingredients needed

Only several simple ingredients and you’re well on your way to sweet, savory blueberry syrup! Here’s everything you need to make it:

Blueberries. The key ingredient for this lick-your-fingers satisfying syrup! You can use fresh or frozen.
Water. This is the liquid base of the syrup and will ensure it is the right consistency.
Sugar. You’ll need about ⅓ cup of sugar to cook this perfectly sweet. Feel free to use less sugar if your blueberries are more sweet than tart.
Cornstarch. To give the syrup a nice thickness, we’re stirring in 1 tablespoon of cornstarch.
Lemon juice. For bright, fresh flavor.

How to cook this method

This blueberry syrup recipe could not be easier! There’s not much to it other than dumping everything into a pot, stirring, and letting the mixture simmer. Here’s a short rundown of the process, but for printable instructions, reference the recipe card at the bottom of the post.

Combine & simmer ingredients. In a small saucepan over medium heat, combine the blueberries, water, and sugar. Stir to combine and bring to a gentle simmer. Cook over low heat for 4 minutes until the blueberries begin to soften and break down.
Thicken the sauce. In a small bowl, whisk together the lemon juice and cornstarch. Pour lemon juice mixture into the saucepan and stir to combine. Continue to cook at low, stirring often, for 3-4 more minutes. The mixture should thicken considerably, and you can cook it for an extra couple minutes if you want it thicker.
ENJOY! Serve as a topping to give any dish sweetness and fruity flavor.

Tips for recipe success

Blended. I like to serve this as-is, but you can also blend the mixture so it’s smooth and creamy.
Vanilla. To give this syrup a warm, fireside flavor, feel free to sub the lemon juice for 1 teaspoon of vanilla extract. However, I do not recommend adding both the lemon and vanilla together.
Sugar. Taste your blueberries before making the syrup. If they’re more tart than sweet, stick with 1/3 cup sugar. If they’re fairly sweet to begin with, reduce the sugar and then taste test at the end to see if you need to add a bit more.
Other berries. Feel free to sub out the blueberries with another regular fruit, like strawberries, blackberries, cherries or raspberries.

Frequently asked questions

How do I make blueberry syrup thicker?

To thicken it up, follow the directions and simply cook it a little longer. The longer you cook it, the thicker it will become. To make it thinner, you can add about 1/4 cup to 1/2 a cup of water to the pan.

Do I need to use fresh blueberries or can they be frozen?

You can completely use frozen blueberries. Simply be sure to thaw them completely before getting started.

Can I make this blueberry sauce recipe ahead of time?

Yes! Store the mixture in a tightly sealed container. It will last in the refrigerator for up to about 2 weeks.

Serving suggestions

There are a variety of uses for blueberry syrup. Here are some of our regular ideas:

Pancakes, waffles, French toast. Top our go-to pancakes, waffles or this French toast with a couple of dollops of blueberry syrup.
Yogurt. Stir some into your regular yogurt.
Frozen yogurt. Worth a second batch stirring the syrup into frozen yogurt or ice cream, when it’s slightly softened.
Oatmeal. Add a burst of flavor to your breakfast by stirring the warm syrup into your bowl of oats!
Milk. Mix blended syrup into milk to make satisfying blueberry milk. Yum!

Storing recommendations

Once completely cool, store syrup in an airtight container in the fridge. It will keep fresh for about 2 weeks. You can also store it in the freezer for 6 months. To thaw, place it in the refrigerator overnight. You can also place the frozen sealed container in a bowl of lukewarm water for about 30 minutes.