This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This blueberry lemon syrup has plenty of fresh berry flavor with a bright pop of lemon to balance the sweetness. It’s smooth and pourable, with a rich blueberry flavor and just enough citrus to keep it from tasting overly sweet.
Pour it over overnight sourdough waffles, overnight sourdough pancakes, or classic French toast. It also works over yogurt, oatmeal, vanilla ice cream, pound cake, or cheesecake. It’s an easy way to put those blueberries to good use when you have more than you know what to do with.
Here’s Why This Blueberry Lemon Syrup Works
The berries get simmered first: Cooking the blueberries with water gives them time to release their juice before the syrup is sweetened and reduced.
Straining keeps it smooth: I like this as a true syrup, so the cooked berries get pressed through a sieve and the solids are discarded.
Lemon sharpens the blueberry flavor: The zest, juice, and lemon oil make the syrup taste brighter without turning it sour.
The thermometer gives a clear stopping point: Boiling the syrup to 225°F takes out the guesswork and gives it enough body to coat pancakes, waffles, or ice cream.
Ingredient Notes
Blueberries: Frozen or fresh blueberries both work. Frozen berries are convenient and release plenty of juice as they simmer. I wish I could say the blueberries came from our own bushes, but the deer usually get to them before we do.
Sugar: Granulated sugar sweetens the blueberry juice and helps the syrup thicken as it boils.
Lemon zest, lemon juice, and lemon oil: The lemon flavor comes from all three. The zest adds fragrance, the juice adds brightness, and the lemon oil makes the citrus flavor more pronounced.
Butter and vanilla: These go in at the end, off the heat. They soften the sharp edges and give the syrup a rounder finish.
Blueberry Syrup vs Blueberry Sauce
This syrup is smooth and pourable because the cooked berries are strained out. If you want a thicker topping with whole berries, use blueberry sauce instead.
Think of this one as the drizzle for pancakes, waffles, vanilla ice cream, drinks, and yogurt. Blueberry sauce is the spoonable topping for cheesecake, pound cake, pancakes, and anything that can handle a thicker finish.
Recipe Tips
Press the berries well: Use the back of a spoon or spatula to extract as much juice as possible before discarding the solids.
Measure the juice before reducing: You want about 3 cups of blueberry juice. If you are short, add enough water to reach that amount.
Use a candy thermometer: Cooking to 225°F gives the syrup a consistent texture without guessing.
Add butter and vanilla off the heat: Stir them in after boiling so the flavor stays smooth and clean.
Let it cool before judging the thickness: The syrup thickens more as it cools.
If you’re serving ice cream, cheesecake, or pound cake, this blueberry syrup is a lighter alternative to richer toppings like rich chocolate sauce and salted caramel sauce.
Homemade Blueberry Syrup
This homemade blueberry syrup is a good one to keep in the refrigerator when you want something brighter than maple syrup and smoother than a berry compote.
Serve the syrup with pancakes or waffles and set out whipped cream, toasted nuts, or chunky applesauce for more topping options.
Pin this now to find it later!
Pin It
Blueberry-Lemon Syrup
If you make this recipe, please leave a star rating and comment.
Ingredients
- 6 cups frozen blueberries, or fresh blueberries
- ½ cup water
- 2 cups granulated sugar
- ¼ teaspoon salt
- zest from 1 lemon
- ¼ cup fresh lemon juice
- ½ teaspoon lemon oil, optional
- 2 tablespoons butter
- 1 tablespoon vanilla extract
Instructions
- In a medium size saucepan, combine the blueberries and the water, bring to a boil, reduce the heat and simmer for 15-20 minutes. Pour the blueberries through a sieve set over a bowl, pressing down on the blueberries, mashing and stirring to extract the juices. Discard the solids and measure the liquid. It should be about 3 cups of juice, if not, add enough water to equal 3 cups.
- Return the blueberry juice to the saucepan, add the sugar, salt, lemon zest, lemon juice, and lemon oil and bring to a boil, stirring to dissolve the sugar. Boil the mixture over medium-high heat until it registers 225°F on a candy thermometer, about 20-25 minutes.
- Remove from the heat, discard the lemon zest strips and add the butter and the vanilla, stirring to incorporate well. Allow the syrup to cool, and pour into a one-pint mason jar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Deer will eat anything, won’t they? We have some friends who have deer. And rose bushes. Without blooms — the deer just love them. Can’t imagine how they get through the thorns. Anyway, this is such good stuff — thanks.
Hi, John….Yes, and the deer also love my beautiful petunias. ;(
LOL at the deer eating your blueberries! When I was a girl, we had cherry trees. The birds got the lion’s share of those cherries until a robin built a nest in one and chased every other bird away!
Oh, Noel, that is funny. Maybe we can get a bird to nest in our plumb tree? Thanks for sharing your bird story 🙂
So delicious! Thank you for this recipe.
I’m so glad you like it. Thanks for the comment.
Oh this sounds SO good! Perfect to top my homemade vanilla ice cream that I made the other day!
Thanks for your comments, Diana….I know you will enjoy this syrup on your ice cream 🙂
I had no idea that it was this easy to create this simple syrup! I’ve been wanting to create a lemon syrup for well over a year now! I can’t wait to try yours! Lovely photos too! xoxoxo
Hi, Colleen…Lemon syrup sounds lovely! I hope you post the recipe when you make it. Thanks for your comments. 🙂
This sounds delightful-I typically like serving a blueberry sauce on French toast so I would love this! And I’m sorry the critters steal your produce and fish, but mostly I’m sorry that owl stole your kitty!!! ?