Copycat Cracker Barrel Blueberry Syrup
Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of. (Makes 2 cups of syrup.)
Servings: 8
Calories: 76kcal
Ingredients
- 2 cups blueberries see note
- ½ cup granulated sugar
- 1 cup water
- 1 Tbsp. cornstarch
Instructions
- Combine the cornstarch and 2 Tbsp. of the water in a small bowl and set aside.
- Add the rest of the water to a medium saucepan with the blueberries and sugar. Bring to a boil over medium-high heat stirring occasionally.
- Reduce heat to bring the syrup down to a simmer and cook for 10 minutes.
- Stir the cornstarch mixture in making sure to stir until everything is well mixed. Continue to stir occasionally and simmer until the sauce thickens a little bit. A few of the berries will be whole still which gives this syrup a fun texture. You can always choose to puree the remaining berries with an immersion blender or a drink blender.
- Store in the refrigerator for several weeks or in the freezer for several months.
- Serve cold or warm however you prefer.
Notes
Type of Blueberries: You can use any kind of blueberries to make this syrup. They can be fresh or frozen. Some people prefer using wild blueberries because they have a slightly more intense and tangy taste than cultivated blueberries. I like using wild blueberries for syrup because they are small and you get nice thick syrup with little blueberries in it. That being said, the cost of frozen wild blueberries is generally about twice as much as frozen cultivated blueberries.
Nutrition
Calories: 76kcal | Carbohydrates: 19g | Sodium: 2mg | Potassium: 28mg | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 3.5mg | Calcium: 2mg | Iron: 0.1mg