USDA MEDIAN BERRY · 12.7 mm · 1.5 gFREE · NO SIGN-UP
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Homemade Blueberry Syrup

Prep5 min
Cook15 min
Total20 min
YieldAbout 1 1/2 cups
DifficultyEasy

Ingredients

  • 2 cupsfresh blueberries≈ 198 median blueberries
  • 1/2 cupgranulated sugar
  • 1/2 cupwater
  • 1 tbsplemon juice
  • 1 pinchfine salt

Steps

  1. Combine blueberries, sugar, water, lemon juice, and salt in a saucepan over medium heat.
  2. Bring to a simmer and cook 10 minutes, mashing the berries against the side of the pan as they soften.
  3. For smooth syrup, strain through a fine-mesh sieve, pressing on the solids. For chunky pancake-house style, skip the strain.
  4. Return to the pan and simmer 3–5 more minutes, until it coats the back of a spoon. It thickens further as it cools.
  5. Cool and store in a jar in the refrigerator for up to 2 weeks.

Notes

  • Frozen berries work identically here — no adjustment needed.
  • It will look thin while hot. Do not reduce past the spoon-coating stage or it turns to jelly in the fridge.
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A 100-gram serving of blueberries contains roughly 160 mg of anthocyaninsLaid end-to-end at 12.7 mm apiece, it would take about 30 billion berries to reach the MoonThe world's largest blueberry weighed 16.2 grams — a Guinness record set in Australia in 2020Wild lowbush blueberries are about 40% smaller than cultivated highbush onesThe United States and Canada together produce roughly half of the world's cultivated blueberriesA 100-gram serving of blueberries contains roughly 160 mg of anthocyaninsLaid end-to-end at 12.7 mm apiece, it would take about 30 billion berries to reach the MoonThe world's largest blueberry weighed 16.2 grams — a Guinness record set in Australia in 2020Wild lowbush blueberries are about 40% smaller than cultivated highbush onesThe United States and Canada together produce roughly half of the world's cultivated blueberries