I love blueberries and go picking every summer at my favorite farm, usually twice if I can manage. This summer I got one good visit in and picked 20#. One thing I like to make with the bounty is blueberry syrup. I have always loved blueberry syrup since I was young, often desiring it more than maple. When I found this recipe I never looked back at the expensive jars of thin and sugary stuff in the stores. We love this on pancakes and waffles of course, but it is wonderful on ice cream, in vanilla yogurt (with granola for an added bonus), on cereal with milk and in hot oatmeal. It is chunky, not too sweet and bursting with delectable blueberry flavor. I imagine it would freeze well too, although none of it ever survives in my kitchen long enough for us to find out.

Blueberry Syrup

In a saucepan, stir together 1/2 c. sugar with 2 T. cornstarch. Pour in 1 c. of water and stir to dissolve sugar. Add 4 c. of blueberries and cook over medium heat to boiling. Stir occasionally. Boil for 2-3 minutes, stirring constantly. Cool and store in fridge. It should last for several weeks if you aren’t consuming it in your sleep.

I have used fresh berries right off the vine for this, as well as those frozen from previous forays and also berries from the store for the times I can’t stand living without this for too long. It always comes out delicious. If you want it less chunky use the spoon to mash the berries as it heats to boiling, or you can crush them prior to putting them in the liquid.