Blueberry Syrup

My kids love this stuff. Serve over waffles, pancakes, or french toast. Top with whipped cream for special occasions.

Blueberry Syrup

2 1/2 c. blueberries (can use blackberries too)

1 c. sugar

1/2 c water

1 t lemon juice



optional (for a thicker syrup)

1/3 c water

2 T cornstarch

Mix blueberries, sugar, and water together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes.

Increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened, about 15 minutes. You can gently mash the berries with a potato masher, if desired.

If you want a thicker syrup:

Mix together cornstarch and water. Add to syrup mixture and cook an additional 3-5 minutes or until thick.

Stir in lemon juice into syrup; serve immediately or cool.


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