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Nutrition Facts

Serving Size 1 (63g)

Recipe makes 10 servings

Calories 78
Calories from Fat 1 (1%)
Amount Per Serving %DV
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 28mg 0%
Total Carbohydrate 20.3g 6%
Dietary Fiber 0.9g 3%
Sugars 18.6g
Protein 0.3g 0%

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Blueberry Syrup

Recipe #22338 | 20 min | 5 min prep | add private note
Aroostook

By: Aroostook
Mar 14, 2002

I like the wild blueberries best. Easy recipe and you can use frozen berries if fresh are out of season. This also freezes well. Great as Christmas gifts.

SERVES 10 , 2 1/2 cups (change servings and units)

Ingredients

Directions

  1. 1
    Simmer 12 minutes.
  2. 2
    Cool and bottle.

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Featured Reviews for This Recipe

From: AKFilm

On Aug 21, 2009

Excellent, fast, easy recipe. Used fresh Alaskan Blueberries on the first batch, so good I had to make another batch, this time I used 2 cups fresh blueberries, 0.5 cup of fresh raspberries, and just a little less than 1T of cornstarch. Awesome. Thanks.

0 people found this review helpful

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  • From: Chef #1230348

    On Aug 8, 2009

    The flavor was spot on! I had buttermilk blueberry pancakes with blueberry syrup at Cracker Barrel and had to find a way to eat it at home! Smitten Kitchen's Buttermilk Blueberry Pancakes work perfectly, for those that love blueberry overload, with this recipe. I mash my blueberries in the pot as much as possible before the cooking is complete. And, I also strain out the blueberries before serving. Otherwise, although I love the texture, we ended up with some people with all blueberries and no syrup. We have made this countless times since discovering the recipe 2-3 months ago.

    0 people found this review helpful

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  • From: BaybeShell

    On Oct 23, 2007

    I used this today when I made your blueberry pancakes. I must say that it was very very good! I do something very close to this when I make blueberry and cheese danish. I wish I had added the corn starch to make it thicker. I'll definitely try that next time. I used frozen berries that I put up earlier this year. I found that the sweetness of this syrup set off the perfect explosion of tastebuds in my mouth when paired with the pancakes. Excellent job! I am adding a photo of the finished product. I spoke with my mom about this recipe. She said that if you cook the sugar and water a bit before adding the berries and lemon juice that the syrup will be thicker and more syrup like.

    5 people found this review helpful

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    From: MizzNezz

    On May 28, 2002

    This is super!! Made this up the night before and served it for Sunday breakfast. I warmed it a little before serving. Had to use frozen blueberries, but they worked just fine. Sure is a simple recipe to make! We had it with pancakes, and have already decided to try it on waffles. I think this would also be good over vanilla ice cream! Thanks for a great recipe, Barbara!

    4 people found this review helpful

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  • Read all 17 reviews

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