Turn a bottle of maple syrup into something special with blueberries.
This maple blueberry syrup comes together in one pot in about 10 minutes, and it’s the kind of recipe that makes your kitchen smell like a Sunday morning worth waking up for.
Juicy blueberries break down into a jammy, glossy syrup, real maple syrup rounds out the sweetness, and a pinch of salt keeps it from tasting one-note.
Pour it warm over a stack of fluffy pancakes or a puffy Dutch baby, and watch it disappear before the rest of breakfast even hits the table.
Table of Contents
What Is Maple Blueberry Syrup
Maple blueberry syrup is a simple stovetop syrup made by simmering fresh blueberries with sugar until they break down and release their juices, then finishing with real maple syrup and a pinch of salt.
Unlike straight maple syrup, it has texture and pops of fruit in every bite, and unlike a blueberry compote, it’s got that syrupy pourable consistency that soaks into every bite of pancake.
It’s a quick upgrade to your basic maple syrup and takes almost no extra effort.
Maple Blueberry Syrup
Ingredients
- 1 cup blueberries
- 2 tbsp water
- 1 tbsp granulated sugar
- 2 tbsp maple syrup
- 1 pinch salt
Instructions
- Simmer: Add the blueberries, water and sugar to a small saucepan over medium heat. Cook, stirring occasionally, until the mixture boils and the blueberries break down, about 5 minutes.
- Reduce: Stir in the maple syrup and salt. Continue cooking to reduce and thicken, about 5 minutes.
- Cool: Remove from heat and let cool slightly. The syrup will continue to thicken as it cools.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Blueberries: Fresh blueberries work best here. They break down into a jammy syrup as they cook. Frozen blueberries work in a pinch, just know the syrup may be slightly thinner since frozen berries release more liquid.
- Granulated Sugar: Sugar helps draw the juice out of the blueberries and jumpstarts the syrup-making process.
- Maple Syrup: Use real maple syrup, not pancake syrup, for the best flavor. This is where the “maple” in maple blueberry syrup comes from. Pancake syrup is often made with high-fructose corn syrup and artificial flavors.
- Salt: Just a pinch. It balances the sweetness and makes the blueberry flavor pop.
Substitutions: You can also swap in blackberries or raspberries for a different berry syrup, or use honey or agave in place of maple syrup for a different depth of sweetness.
See the full recipe card above for servings and a full list of ingredients.
How to make maple blueberry syrup
You don’t need a grill for this one. Just a small saucepan and about 10 minutes. It’s the perfect make-ahead topping to have ready before you fire up the griddle for a big breakfast spread.
Step 1: Combine the blueberries and sugar
Add 1 cup of blueberries, 2 tablespoons water and 1 tablespoon sugar to a small saucepan over medium heat. Cook, stirring occasionally for about 5 minutes, until it starts to boil and the blueberries break down.
Step 2: Stir in the maple syrup
Add 2 tablespoons of maple syrup and a pinch of salt and stir to combine. Continue cooking for 5 minutes to reduce and thicken.
Step 3: Remove from heat and serve
Take the syrup off the heat and let it cool slightly before pouring. It will continue to thicken a bit as it cools.
How to use maple blueberry syrup
This homemade blueberry syrup was made for breakfast.
Pour it warm over a puffy Dutch baby pancake right out of the oven, letting it pool into all the nooks and craters.
It’s just as good over a stack of pancakes, waffles or French toast. Or stir it into a bowl of oatmeal or overnight oats.
For a next-level plate, add a dollop of whipped cream or a scoop of vanilla yogurt alongside.
It’s also delicious on desserts. Spoon it over a bowl of ice cream or a slice of cheesecake.
And because the recipe doesn’t use a ton of sugar, it’s also good on savory dishes like pork chops and grilled chicken. You can even add a pinch of garlic powder or fresh thyme when using on proteins.
Storage
Let the syrup cool to room temperature, then store it in an airtight container or glass jar in the refrigerator for up to one week. Reheat gently in the microwave or in a small saucepan over low heat before serving. It will thicken as it chills, so a quick warm-up loosens it right back up.
GCG Pro Pitmaster Tips
- Let the blueberries break down before adding maple syrup
- Salt to taste
- Make a double batch for brunch parties
Frequently Asked Questions
Yes, frozen blueberries work well. They release more liquid than fresh, so let the syrup simmer a bit longer to reach the right consistency.
Honey or agave syrup are good substitutes if you want a different flavor profile, but they won’t have that maple flavor.
Stored in an airtight container in the fridge, it keeps for up to one week.
