Blueberry Syrup
Published July 14, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups blueberries
- 1tablespoon fresh lemon juice
- ⅓ to ½cup pure maple syrup
Nutritional analysis per serving (2 servings)
257 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 55 grams sugars; 1 gram protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Stir in ⅓ cup syrup for a compote consistency and ½ 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.
- Step 3
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.
Private Notes
Comments
Microwaving frozen blueberries makes a wonderful syrup for pancakes - no need for all of that sugar.
This will seem truly weird. I had a blueberry sauce at a restaurant which was incredible. When I asked the chef for his secret ingredient, it was lavender flowers! I've never been a fan of any flowers in my food but this was a revelation and I have been adding them to this sauce ever since. Just a pinch.
Unlike blueberries, raspberries are aggregate fruits--that is, a raspberry is actually dozens of tiny fruits growing together. Those tiny fruits, or bumps, are called drupletes. When cooked, raspberries fall apart into drupletes. The syrup won't be as "chunky" as the syrup you get with blueberries. IMHO, though, it's a very tasty raspberry syrup.
Too sweet with 1/3 c maple syrup masking the blueberry flavor...corrected with an additional 2 to 3 tsp lemon juice and 2 to 3 tsp blueberry ginger balsamic vinegar
These are amazing! I messed up and forgot to mix the eggs in when I was supposed to and ended up over mixing to combine late in the game. But they still came out great!
Delicious. I did add just the tiniest pinch of salt to help bring out the flavors. I bet a little cardamom would be a great addition, too. But it’s stellar as is.
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