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Blueberry Syrup

July 19, 2013

blueberry syrup on pancakes

It’s hot.  I won’t complain elaborate any further on that.

Before it reached 100 degrees, we were able to make it to Missouri’s largest berry patch where you can pick your own blueberries. Uh, yum. I was so excited, I mean, my daughter couldn’t wait to go.  And my husband, talk about the joy…maybe not, but the requirements for being (happily) married (to me) really are small.

blueberry patch july web

We sucked it up & made the long drive south to pick our own blueberries in the blistering summer heat. It was great…the best fruit is the one you plant &/or pick yourself. Right?!

blueberries web

Besides just eating the blueberries, the next obvious choice were these blueberry pancakes with blueberry sauce. Perfectly ripe berries in a homemade, sweet blueberry syrup…perfection. You know I almost always prefer chocolate chips &/or peanut butter in my pancakes, but this was well worth the switch.

Mix the sugar, water, corn starch, lemon zest & blueberries in a small pot. Bring to a boil, then simmer for 10-15 min.  Stir occasionally & mash berries throughout. Remove from heat; stir in butter. You can strain the syrup if you like, but I don’t think it’s necessary. You may want to stir in some extra sugar if your berries are not sweet enough. (Mine were!)

Pancakes was my choice for the sauce, but I’ve used it on a blueberry french toast casserole, on top of my plain Greek yogurt, even as a jam on a peanut butter sandwich.

With a couple quarts of blueberries, I also made this blueberry & peach crisp – kind of a summer standard in terms of fav desserts.  You might want to make this, now.

Blueberry & Peach Crisp

With so many blueberries & the hot, hot weather, I had to make some blueberry lemonade, too.  Using a similar simple syrup (water, sugar, lemon zest & blueberries) & some freshly squeezed lemon juice…yum.

fresh lemon juice

blueberry lemonade

Stay cool, and full, friends.

blueberry pancakes web

Ingredients
1 cup sugar, plus more as needed
1 cup water
1 cup blueberries
Zest of half a lemon
2 tbsp corn starch

Directions

  • Combine all ingredients in small pot. Bring to boil, then simmer for 10-15 min, stirring occasionally. Mash berries.  Sweeten with additional sugar, as necessary, and strain if desired.
  • Serve syrup over pancakes, french toast or whatever else you please!  Store leftover blueberry syrup in refrigerator for 2-3 days.
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