I was inspired to make this simple blueberry syrup after watching an episode of one of my new favorite cooking shows on the Food Network, called Farmhouse Rules. Nancy, the show's host, made a Blueberry Maple Syrup, which was even faster and easier to make than mine.
Her recipe reminded me of one that I've made for several years now, and I thought I would share it with you. It's ingredients and preparation remind me of making jam, like here; except with blueberries instead of strawberries.
I typically make it in the Spring and Summer, and serve it on top of ice cream and home-made buttermilk pancakes & waffles.
It's a wonderful syrup to have in your fridge for those evenings when friends stop by to relax and enjoy lingering Summer sunsets with you.
It is during warm Spring and Summer months that keeping a gallon of quality Vanilla Bean ice cream in your freezer is a great idea . . . because serving a scoop of creamy, vanilla ice cream with warm blueberry syrup is a simple, yet delicious, dessert.
I just love simple desserts, don't you?
Blueberry Syrup also pairs well with
. . . . . . . . . . .
butter toasted pound cake
pancakes & waffles
a filling for lemon cupcakes
lemon bundt cake
. . . . . . . .
2 cups fresh blueberries
1/3 cup sugar
1 Tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
. . . . . . . .
Wash and crush blueberries.
Add sugar, lemon juice, and salt. Mix well.
In a small saucepan, bring blueberry mixture to a boil.
Boil for about 1-2 minutes, or until it slightly thickens.
Remove from heat and add vanilla.
Chill or serve warm