Quick & Easy Blueberry Maple Syrup
This homemade blueberry maple syrup is made with fresh blueberries and can be ready in just 15 minutes. It will be the perfect finishing touch for pancakes, waffles, and French toast that will tempt everyone to the breakfast table.
The fastest way to dress up a batch of pancakes from mix is to add a semi-homemade syrup for drizzling over the top.
This quick and easy homemade blueberry maple syrup recipe can be stirred together in under 15 minutes to top your favorite brunch dish.
Why This is the Best Recipe
- Just 15 Minutes: You can prep the sauce while your breakfast is sizzling on the griddle or baking in the oven.
- Just 4 Ingredients: You probably have most of them in your pantry right now.
- Make-Ahead Friendly: Want to save time on your weekend brunch? Prep it in advance and keep it in the fridge. It reheats perfectly in a saucepan.
Ingredients
- Maple Syrup: Start with real maple syrup, not the artificial kinds that may not hold up to heating.
- Fresh Blueberries: I used some from our local farmer’s market. You could substitute frozen berries if you have them on hand.
- Lemon: A fresh lemon is necessary for the zest.
- Kosher Salt: Just a pinch.
How to Make the Syrup
Add the maple syrup and blueberries to a small saucepan set over medium-high heat.
Bring the mixture to a boil and then reduce the heat to medium-low.
Simmer the mixture for 10 minutes, gently smooshing the berries with the back of a spoon as they soften.
Remove the pan from the heat and add the fresh lemon juice, zest, and a pinch of salt. Stir them in.
Serve warm or let cool completely before storing in the fridge.
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Make Ahead Tips
You could prep this syrup in advance and keep it in an airtight container in the fridge for up to 3 days.
Simply reheat it in the saucepan over medium-low heat before using.
Variations
- Raspberry or Blackberry Syrup: This method would work great with these berries, too.
- Add Cinnamon: For a deeper flavor, a warm baking spice adds a nice touch.
Serving Suggestions
I made this easy syrup to top a batch of blueberry cream cheese french toast casserole to boost the blueberry flavor of the dish.
It would taste amazing over a batch of buttermilk pancakes or sheet pan pancakes, too.
If you’ve got some sourdough starter, try pairing it with my sourdough discard waffles! They’ve got awesome tang.
More Dessert Sauce Recipes
Simple syrups and fruity sauces like this are so versatile in your kitchen. You can use them for breakfast or dessert. Here are a few more you might like to try:
Blueberry Maple Syrup
Ingredients
- 1 1/2 cups maple syrup
- 2 cups fresh blueberries
- 1 lemon zested and juiced
- Pinch of kosher salt
Instructions Start Cooking
- Add the maple syrup and fresh blueberries to a small saucepan. Stir together and cook over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for 10 minutes, stirring and crushing the berries as they cook.1 1/2 cups maple syrup, 2 cups fresh blueberries
- Remove the syrup from the heat. Stir in the lemon juice, lemon zest, and a pinch of salt.1 lemon, Pinch of kosher salt
- The sauce may be used immediately or stored in a mason jar in the fridge for up to 3 days. You can simply reheat it in the saucepan before serving.
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