blueberry simple syrup

Blueberry Simple Syrup – Step by Step Instructions

Want to try blueberry syrup but never made syrup before? Try this blueberry simple syrup recipe – I’ll guide you step by step through the process. This syrup makes a great topping for waffles, pancakes, and french toast. My kids also love mixing it in their milk for a little variety. This recipe uses simple ingredients that you probably have on hand, and uses no corn starch or other specialty ingredients.

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Step 1 – Grab Your Blueberries (and other ingredients)

You will need blueberries, water, sugar, and lemon juice for this recipe. The recipe scales really well, so I always start with my blueberries and measure how many of those I have. Then, I match that amount with water and sugar. You can use either fresh or frozen blueberries for this recipe. The frozen ones work just as well because they will be heated anyways.

If you want to make a sugar free syrup, consider replacing the sugar with this monk fruit sweetener (it works just as well, and is zero calories).

Step 2 – Add Blueberries, Water, and Sugar to the Pot

You will want to choose a large pot (think larger than you would normally think you’d need), so that once the syrup starts boiling, you don’t risk it bubbling over and making a big mess on your stove. Don’t ask me how I know that – just trust me that I learned that one from experience the hard (and sticky) way! Add all the ingredients, then turn the burner on low heat. Stir occasionally until the sugar dissolves. You’ll know it’s dissolved when you can’t tell where the sugar is in the solution anymore. This usually takes 2-3 minutes.

Step 3 – Let It Boil

You want to bring it up to medium-high heat, and let it boil for about 15 minutes. You will want to stir it often during this step, so that it doesn’t stick to the bottom of the pot, but also so it doesn’t boil over while you are elsewhere (again, learned this one the hard way). The other reason you want to stay close is that the 15 minutes is more of a guideline and less of a hard and fast rule. What you really want is to boil until it looks like the consistency that you want for your syrup. Personally, once it starts getting close, I do taste tests with a separate spoon (while carefully blowing on it to cool it down, because it IS hot). One of the pleasures of being the cook, means I get the first tastes.

Step 4 – Cool and Store

Once it’s the right consistency, remove from heat and let it cool. This can take up to an hour or so potentially. There will still be whole bits of blueberry in the syrup, so if you don’t want that, run it through a strainer to separate them out. (Obviously don’t forget to put a bowl under the strainer to catch the good syrup you are straining!) I would also recommend keeping the blueberries because they are just so delicious at this point, on waffles, pancakes, or straight into my mouth.

I like storing in mason jars – you can use the large ones like I have in the photos, but it would work better in these 8 ounce jars so that you don’t have tons of syrup on hand at one time. You can also store in any glass tupperware with a lid, although it’s not as easy to pour out of. If you are going to freeze the syrup, mason jars are good, but you can also use Ziplock bags and freeze flat.


Don’t stick with the more traditional syrup flavors – grab some blueberries and make this simple syrup today. It’s easy and honestly, kinda addicting.

blueberry simple syrup

Blueberry Simple Syrup

Homemade blueberry syrup. Works well with both fresh and frozen blueberries. The key to this recipe is to keep the ratio simple – equal parts blueberry, water, and sugar. Then add just a dash of lemon juice to keep it preserved.


  • 3 cups blueberries Fresh or frozen
  • 3 cups water
  • 3 cups sugar
  • 3 tsp lemon juice


  • Mix the blueberries, water, and sugar together over low heat until sugar dissolves.
  • Once sugar disolves, increase to medium high heat and bring to a gentle boil.
  • Stir until syrup thickens (typically about 15 minutes).
  • Remove from heat and add lemon juice.
  • Let cool then add to mason jars.


Will keep in fridge about one week. Will keep frozen for up to three months.
If thin syrup desired, strain blueberry pieces out.  I prefer to leave them in though as it makes a great topping for pancakes with the little bits of blueberries in them.

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