Quick Blueberry Syrup Recipes

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QUICK BLUEBERRY SYRUP



Quick Blueberry Syrup image

With its great blueberry flavor, this syrup is delicious served over ice cream, pancakes or waffles.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 cups.

Number Of Ingredients 3

1-3/4 cups fresh blueberries, divided
1 cup corn syrup
1 tablespoon cornstarch

Steps:

  • In a blender, combine 1 cup blueberries and corn syrup; cover and process for 30 seconds or until blueberries are almost smooth., Place cornstarch in a small saucepan; gradually whisk in the blueberry mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the remaining blueberries and cool. Store in the refrigerator.

Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

QUICK BLUEBERRY SYRUP



Quick Blueberry Syrup image

A delicious topping for pancakes or frozen waffles, quick enough to make on a school day morning. No need to measure exact amounts.

Provided by Cookin-jo

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 cups blueberries, fresh or frozen
1/3 cup sugar (or more if you like it sweeter)
1/4 cup corn syrup, light (or golden, I prefer light)
1/3 cup water

Steps:

  • Dump blueberries into a small pot on high heat and add the other ingredients as you get them.
  • Bring to a boil and reduce heat. Boil for 5 or 10 minutes.
  • Serve over pancakes, waffles or as a topping on sweet biscuits with whipped cream.
  • Store in the refrigerator for up to 5 days and reheat on the stove or in the microwave.

Nutrition Facts : Calories 201.5, Fat 0.5, Sodium 2.2, Carbohydrate 52.4, Fiber 3.5, Sugar 36.2, Protein 1.1

BLUEBERRY SYRUP



Blueberry Syrup image

Blueberry and blueberry preserves make this syrup bursts with flavor. Try it over your favorite pancakes, French toast or waffles.-Lorrie McCurdy, Farmington, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield about 2 cups.

Number Of Ingredients 6

1 cup packed brown sugar
1 cup sugar
1/2 cup fresh or frozen blueberries
1/2 cup water
1/2 cup blueberry preserves
1 teaspoon maple flavoring

Steps:

  • In a small saucepan, combine the sugars, blueberries and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the preserves and maple flavoring. Refrigerate leftovers.

Nutrition Facts : Calories 229 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 59g carbohydrate (57g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY SYRUP



Blueberry Syrup image

Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.

Provided by Genevieve Ko

Categories     sauces and gravies

Time 15m

Yield About 1 1/4 cups

Number Of Ingredients 3

2 cups blueberries
1 tablespoon fresh lemon juice
1/3 to 1/2 cup pure maple syrup

Steps:

  • Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
  • Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
  • Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.

BLUEBERRY SYRUP



Blueberry Syrup image

I like the wild blueberries best. Easy recipe and you can use frozen berries if fresh are out of season. This also freezes well. Great as Christmas gifts.

Provided by Aroostook

Categories     Berries

Time 20m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 4

2 1/2 cups blueberries
3/4 cup sugar
1/2 cup water
1 teaspoon fresh lemon juice

Steps:

  • Simmer 12 minutes.
  • Cool and bottle.

Nutrition Facts : Calories 79.2, Fat 0.1, Sodium 0.9, Carbohydrate 20.4, Fiber 0.9, Sugar 18.7, Protein 0.3

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