Wild Blueberry Syrup

Quick Blueberry Syrup

This is my hubby’s favorite, I try to have a small jar of it in the fridge all the time.  It makes a great ice cream, waffle, pancake or spoon topper….no lie, you’ll eat this stuff right out of the pan or jar.

Here’s the best part…it’s dead easy to make.

Wild Blueberry Syrup


I have never been able to grow blueberries.  I’m from northern Minnesota and they grow wild up there, but here in Colorado I think they take more mollycoddling than I’m willing to deal with.  So I buy blueberries, frozen….or fresh when I can.

The best blueberries for this sauce are wild blueberries.  I buy them at City Market in the freezer section.  You can make a cup or two of sauce with just a 1/2 to 3/4 cup of berries, so a bag of frozen will do 3 or 4 batches.

Here’s the instructions – look close – they’re quick!

Quick Blueberry Syrup

Author Carrie Hill


  • 2/3 Cup Frozen Blueberries
  • Juice from 1/2 a Lemon
  • 1 1 " x 1/2" piece of lemon zest i use my veggie peeler and peel off a piece
  • 1 1/2 Cups Water
  • 3 Tbsp Sugar
  • Pinch of Salt
  • Cornstarch to thicken optional


  1. Put first 6 ingredients in a small sauce pan on medium and bring up to a simmer
  2. In a small bowl combine 1 T of cornstarch and 2-3 T of water to make a slurry
  3. Let sauce simmer for about 10 minutes, then turn up to High and bring to a boil
  4. Once sauce is bubbling good, stir in cornstarch and continue stirring until it thickens.
  5. Bring back down to a simmer once thick and cook for a couple more minutes
  6. Taste
  7. Eat
  8. Enjoy