This Homemade Blueberry Syrup is so easy, it’s not even funny. It’s also the answer to lowering your kids’ (or your own) syrup intake.
Plus, it’s infinitely versatile. Try it on:
- Paleo Plantain Pancakes
- Paleo Waffles
- Pumpkin Nut Butter Brownies
- Ice cream
- Chocolate Cake
- A spoon (yum)
- And more…
You can make it with or without the maple syrup. If your family is used to sweet syrup on pancakes and such, you’ll want to add the maple syrup. If your goal is to reduce the need for sweetener, you can gradually decrease the amount of maple syrup over time.
- about 10 cups frozen blueberries (3 lb bag)
- about ½ cup maple syrup (or to taste)
- Add frozen blueberries to a large pot and turn heat to medium-high.
- Stir occasionally.
- When berries are no longer frozen, reduce heat to medium-low.
- Simmer until reduced, stirring occasionally.
- When berries have reached your desired consistency, turn off the heat and add the maple syrup.
- Stir well, then allow to cool a bit.
- Pour into blender (carefully!) and blend on low. Note: please know your blender's capacity and speed functions. I have a Vitamix, which safely holds an entire recipe of this syrup. I do NOT use a high blending speed for this syrup, especially when hot. A lower speed is sufficient to puree the berries while still keeping the liquid level low in the blender. You do NOT want hot blueberry syrup shooting out the top of your blender.
- Serve! We use a small ladle to serve the syrup right out of the Vitamix.
- Store leftovers in a glass bottle or jar in the fridge.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…