Do you like blueberries? It occurred to me last week that you might need ways to use the berries you may have in your freezer from last year. You know…to clean out before adding fresh this year. 😉
Make this recipe with fresh blueberries if you have them. Either way, it is good!
As I mentioned in this week’s What’s Blooming Wednesday post, we ate this syrup over my 3-ingredient scratch biscuits that I revised slightly. Now the recipe makes nine rather than six – with a little extra butter. No need for a pat of butter on your biscuit – just add syrup…or honey, jam, jelly, or molasses.
From the point of blueberries measured into a pan, I calculated eight minutes. You completely have time to make this syrup while your biscuits are baking. If you’re into pancakes, of course this syrup is my top recommendation.
All you need are three ingredients – besides the berries, of course. You can use any type of fruit juice, but pineapple is the best!
The juice and maple syrup go in with the berries, and you bring to a boil for one minute.
While it’s boiling, stir the corn starch with water and add it to the berries.
When you stir it around, look what happens. The mixture turns all glisten-y and rich!
After a few minutes of simmering, it thickens really well. Now it’s ready to eat! I cooked mine a little longer this time so it would be more globby like preserves rather than runnier for pancakes.
Oh, and I forgot to tell you that I like to smash the berries at some point while they’re boiling.
Here’s my beautiful scratch biscuit. I literally took less time to make them than ever before. I didn’t roll them at all – just patted the dough with my hand. So easy!
I brag on this perfected recipe because, as I explained in this scratch biscuit post, I didn’t exactly start out with home-made biscuit training. Look at those flaky layers! (Now if I could only learn to fry chicken, HH would be happy, happy!)
If you’ve had a hard journey making biscuits, I understand.
One bite, and you’d be hooked on biscuits with blueberry syrup.
Print your recipe here, y’all.
- 4 cups fresh or frozen blueberries
- ¼ cup pineapple juice
- ½ cup pure maple syrup
- 2 Tablespoons corn starch
- ¼ cup cold water
- Bring berries, fruit juice, and maple syrup to a boil and boil for one minute.
- Stir corn starch into cool water and add to berries. Stir to blend. Continue stirring while syrup simmers over low to med-low heat for a few minutes until thickened.
- Serve warm or cold.
- Refrigerate leftovers.
This is the recipe I used for the cherry syrup that I put over French toast last summer. It’s very good with whatever berries you like best, and it’s tasty on so many things – even home-made vanilla ice cream. Enjoy, y’all!
What’s happening at your house this weekend? Do you have special Father’s Day plans? (I can’t wait to see my Daddy!) 🙂