Kat's Kitchen

Blueberry season is here, and if there’s one homemade syrup I think everyone should make this summer, it’s this one. Fresh, sweet, and bursting with real blueberry flavor, this syrup is one of my absolute favorites to keep in the fridge because it instantly elevates everything from coffee to lemonade.

I especially love adding it to iced lattes, cold foam, cold brew, and homemade refreshers, but it’s just as delicious drizzled over pancakes, French toast, yogurt, or even swirled into sparkling water for a refreshing summer drink.

The best part? It comes together in less than 20 minutes with just a handful of simple ingredients. Plus, you’ll end up with a delicious blueberry compote left over that you can spoon over oatmeal, ice cream, pancakes, waffles, or yogurt—so nothing goes to waste!

Why You’ll Love This Recipe:

• Made with real fruit – you can use fresh or frozen blueberries
• Versatile – perfect for drinks, desserts, and breakfast dishes
• Zero waste – you’ll save the leftover blueberries to repurpose in other recipes
• Affordable – use up those sad looking blueberries in the fridge, or use frozen blueberries if fresh aren’t in season! Then all you need is sugar, water, lemon juice and salt.
• Customizable – feel free to add a splash of vanilla extract or vanilla bean paste for more depth of flavor, or add other berries like strawberries and raspberries to make a mixed berries syrup! You can even swap the sugar for allulose to make a no added sugar syrup!

Ingredients:

• 1 ½ cups blueberries, fresh or frozen (washed if fresh)
• 1 cup granulated sugar
• 8 ounces water
• ¼ teaspoon kosher salt
• 1 teaspoon lemon juice
• OPTIONAL: ½ tablespoon vanilla bean paste or vanilla extract

Equipment:

• Saucepan
• Strainer
• Rubber spatula
• Mason jar or heatproof container
• Syrup bottle for storage

Instructions:

1. Combine ingredients: In a medium saucepan, combine the blueberries, sugar, water, and salt. Stir well, and bring to a boil over high heat.
2. Bring to a boil: Turn the heat to high and bring the mixture to a boil.
3. Simmer: Once boiling, reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally. The syrup will thicken and turn dark purple.
4. Strain: Remove from the heat and pour the syrup through a strainer into a mason jar or heatproof container. Use a spatula to press out all the liquid from the mashed berries, and reserve the blueberries.
5. Add the lemon juice: Stir the lemon juice and vanilla, if using, into the syrup.
6. Cool and store: Use the syrup right away, or let cool completely, transfer to an air-tight container, and store in the fridge for up to 3 weeks.
7. Save the mashed blueberries: Don’t toss the leftover fruit! Store the blueberries in an air-tight container container in the fridge for up to 1 week. They make a delicious topping for yogurt, oatmeal, pancakes, waffles, French toast, ice cream, or even stirred into a mocktail for added texture and flavor.

Tips & Variations:

• Make it sugar free by using allulose instead of sugar.
• Want a thicker syrup? Simmer for a few extra minutes!
• Add a sprig of fresh thyme or basil during the simmer for an herby twist.
• Swap blueberries for blackberries, raspberries, or do a mix!
• Stir in vanilla extract or vanilla bean paste after straining the syrup to further elevate the flavor.
• Opt for brown sugar or maple syrup instead of granulated cane sugar depending on what you have on hand.

How to Store the Syrup

Store the syrup in an air-tight container in the refrigerator for up to 3 weeks.

3 Ways to Use Homemade Blueberry Syrup:

Blueberry Pistachio Latte

1. Add the blueberry syrup to taste to a cup, and then brew a double shot of espresso overtop. See my post for 5 Ways to Make Espresso at Home, with or without a machine.
2. Stir to combine, then pour in 6-8 ounces of pistachio milk. Use cold milk and ice for an iced latte, and use steamed milk for a hot latte.
3. Serve immediately, and enjoy!

Iced Blueberry Cardamom Chai Latte

1. Add ice to a cup, then pour in 6 ounces of chai concentrate and 4 ounces of milk.
2. Add the blueberry syrup to taste, then set aside.
3. In a separate cup, add 1 tablespoon of the blueberry syrup with 2 ounces of heavy cream. Use a handheld milk frother to froth the mixture until thick.
4. Pour the blueberry cold foam over the iced chai latte, and top with a sprinkle of ground cardamom.
5. Stir gently to combine, and enjoy!

Blueberry Lemonade

1. Cut 2 lemons into chunks and add to a cup (yes, rind and all)
2. Add 1-2 tablespoons homemade blueberry syrup, and a spoonful of the leftover blueberry compote from the syrup (or fresh/frozen blueberries).
3. Use a muddler to muddle the lemon berry mixture.
4. Add 8 ounces of water (or coconut water), and fill the cup with ice.
5. Stir to combine, and enjoy!

More Ways to Enjoy Your Homemade Blueberry Syrup

• Drizzle it over oatmeal, pancakes, waffles, or French toast
• Stir it into iced tea, mocktails, or sparkling water
• Pour over vanilla ice cream or yogurt

This syrup is a simple way to bring a little homemade magic to your everyday routine. Trust me, once you make it, you might never go back to store-bought!

More Homemade Syrup Recipes To Try

• Homemade Strawberry Syrup
• Homemade Blackberry Syrup
• Homemade Brown Sugar Syrup
• Homemade Vanilla Syrup
• Homemade Pistachio Syrup
• Homemade Horchata Syrup
• Homemade Pecan Syrup
• Homemade Salted Caramel Syrup

Homemade Blueberry Syrup

This easy homemade blueberry syrup is made with real fruit and just a few simple ingredients. It’s perfect for flavoring coffees and drinks, topping pancakes or waffles, and adding a fruity twist to desserts.

5 from 3 votes

Print Pin

Course: Drinks

Keyword: Homemade Syrups

Prep Time: 2 minutes minutes

Cook Time: 15 minutes minutes

Cooling Time: 1 hour hour

Servings: 9 ounces

Author: katerinafaith

Equipment

• saucepan
• strainer
• rubber spatula
• syrup bottle or mason jar

Ingredients

• 1 ½ cups blueberries fresh or frozen
• 1 cup granulated sugar
• 8 ounces water
• ¼ teaspoon kosher salt
• 1 teaspoon lemon juice
• ½ tablespoon vanilla bean paste or vanilla extract optional

Instructions

• In a medium saucepan, combine the blueberries, sugar, water, and salt. Stir well, and bring to a boil over high heat.
• Turn the heat to high and bring the mixture to a boil.
• Once boiling, reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally. The syrup will thicken and turn dark purple.
• Remove from the heat and pour the syrup through a strainer into a mason jar or heatproof container. Use a spatula to press out all the liquid from the mashed berries, and reserve the blueberries.
• Stir the lemon juice and vanilla, if using, into the syrup.
• Use the syrup right away, or let cool completely, transfer to an air-tight container, and store in the fridge for up to 3 weeks.
• Don’t toss the leftover fruit! Store the blueberries in an air-tight container container in the fridge for up to 1 week. They make a delicious topping for yogurt, oatmeal, pancakes, waffles, French toast, ice cream, or even stirred into a mocktail for added texture and flavor.