Blueberry-picking season has come and gone where we live in North Carolina, but if you live a little further north you’ve still got time to find a local blueberry patch and pick your own! A couple weekends ago we heard about a blueberry farm just a few minutes from our house, so we got up on Saturday morning and came home $11 lighter and nearly 4 pounds of blueberries richer!
Our first order of business was to make crepes and blueberry syrup to go with. Tim is the crepe-master, and the only one of us with enough patience to make a whole batch of crepes and not get discouraged when the first two don’t turn out right. While he mixed up some batter, I looked up recipes for blueberry syrup and landed on this one. It seemed simple enough and didn’t call for any ingredients like corn syrup or corn starch, which I rarely have around. You only need three ingredients plus some water for this recipe – it really couldn’t be much simpler.
If you end up with extra blueberries like we did, you should enjoy them in pancakes or muffins, on top of yogurt, blended into homemade lemonade (SO good), or just eat them right out of the bowl.
As for the blueberry syrup, it’s just as good on some vanilla ice cream for dessert as it is on pancakes, waffles, or crepes for breakfast!
Blueberry Syrup
Ingredients
- 2 cups of fresh or frozen blueberries
- 1/2 cup water
- 1/3 cup of sugar
- 2 teaspoons lime or lemon juice
Instructions
- Combine one cup of blueberries, sugar, water, and lemon or lime juice in a small saucepan.
- Cook and stir on medium heat for 2-3 minutes until the sugar dissolves.
- Bring to a boil, then reduce heat to low and simmer, uncovered for 15-20 minutes or until it begins to thicken. Stir occasionally. Blueberries may split while heating - that is okay!
- Stir in remaining cup of blueberries and cook for 2-3 more minutes until blueberries become soft.
- Serve warm with pancakes, waffles, crepes, ice cream, you name it!