Blueberry Syrup

  • Yield 32 servings

Try this blueberry syrup for a light and tasty topping on your pancakes or waffles.


1/4 cup sugar
1 1/2 tablespoons cornstarch
1 cup boiling water
1 -- (16-ounce) package frozen unsweetened blueberries, thawed, drained
1 tablespoon lemon juice


  1. Combine the sugar and cornstarch in a saucepan and mix well.  Stir in the boiling water gradually.  Bring to a boil over medium heat, stirring constantly; reduce heat.  Simmer for 1 minute, stirring constantly.  Remove from heat.  Stir in the blueberries and lemon juice.  Serve warm or chilled over pancakes or waffles.


Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).



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