Blueberry Maple Syrup
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Delicious over pancakes or waffles, this blueberry maple syrup is just bursting with intense blueberry flavor.
Easy to make and delicious spooned over my favorite homemade pancake recipe, my blueberry buttermilk pancakes or my go-to easy waffle recipe, this blueberry maple syrup is bursting with intense blueberry flavor.
To make it, simply combine the maple syrup, lemon juice and 2/3 of the blueberries in a medium saucepan. Boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.
That’s all there is to it. Enjoy!
Blueberry Maple Syrup
Delicious over pancakes or waffles, this blueberry maple syrup is just bursting with intense blueberry flavor.
Ingredients
- 1 cup maple syrup
- 1½ cups fresh blueberries, divided
- 1 tablespoon fresh lemon juice, from one lemon
Instructions
- Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator.
Nutrition Information
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- Per serving (8 servings)
- Calories: 119
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 31 g
- Sugar: 27 g
- Fiber: 1 g
- Protein: 0 g
- Sodium: 5 mg
- Cholesterol: 0 g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Lovely blend of flavours, went perfectly with the banana pancake recipe from this website, made a gorgeous and easy Easter long weekend breakfast
Hi Jenn – The Maple Blueberry Syrup sounds like exactly what I need to use the abundance of Jersey blues in the refrigerator. Can you think of a reason that I could not can that syrup in a boiling water bath? Because maple syrup seems to be so stable in the refrigerator, would I do better just to keep it there?
Appreciate your help as always.
BTW – Israeli Salad has become a summer staple – It’s so fresh and delicious – only change I made was to add a minced clove of garlic – seems to be a perfect addition. Thanks again.
Peggy Morgan
Hi Peggy, I wish I could be more helpful, but unfortunately, I don’t have any expertise about canning and I’d be nervous to give you bad advice. I’m sorry!
I made the blueberry maple syrup to add another level of dimension to the buttermilk pancakes. It was easy and quick to make and definitely added something special to the pancakes. The blueberry is definitely the strongest flavor in the syrup and there are a lot of blueberry bites throughout. I made it again and cut back on the blueberries by about half and kept the other ingredients the same. The overall taste and effect was better for my family while still giving a nice blueberry flavor. I used any leftovers drizzled over oatmeal or toast. Next time I will try another fruit like strawberries or blackberries in place of blueberries.
Could you can this syrup recipe, how long would the shelf life be if you can. Wood it be like canning jam?
Hi Christine, I don’t have any experience with canning and I didn’t design this recipe with canning in mind, so to be safe, I wouldn’t recommend it. Sorry!
How long will this syrup keep?
I think it should keep well for 4 – 5 days in the fridge.
I made this it was great but I used frozen blueberries and it was watery. What can I do to make the sauce thicker.
Hi Denise, You can mix a little cornstarch with water and add it to the syrup – bring it to a boil and it should thicken right up.
I make this with wild blueberries and it is delicious. The lemon is the perfect flavor addition.
I made this along with your blueberry buttermilk pancakes. Wow! So easy and yummy! Thanks!
Wonderful syrup!
Jen, do you think this would work with frozen blueberries so I can do this year around?
Hi Rochelle, I do think it would work well. Enjoy!