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Indulge in a guilt-free breakfast experience with our delectable Sugar-Free Homemade Blueberry Syrup recipe. Bursting with the natural sweetness of juicy blueberries, this keto-friendly delight will transport you back to the comforting flavors of Grandma's kitchen, minus the carbs. Say goodbye to store-bought options and savor the unrivaled taste of homemade goodness.
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MORE HOMEMADE SAUCE RECIPES
I have just been overrun with blueberries this year. Our blueberry bushes produced so much that we actually had to freeze some of the berries to keep them from spoiling!
This was after I made Blueberry BBQ sauce (I know, I know, I need to get that recipe on the blog *sigh*), Blueberry Chia Seed Jam, Blueberry and Beet Smoothies, Blueberry and Greek Yogurt Pancakes with Lemon, Blueberry Lemon Stuffed French Toast, along with loading my morning yogurt with blueberries, and just plain eating them by the handful!
But I asked myself, what is missing? Then it hit me. When I was a kid, my Grandmother made the BEST homemade blueberry syrup.
I can remember the first time I went to her house after my Dad had taken me out to breakfast. I was going on and on about the blueberry syrup he had let me
drowned pour on my pancakes.
She just laughed.
When I asked her why she was laughing she said, "That is NOT blueberry syrup!". Then she proceeded to show me what real homemade blueberry syrup was.
After that, I turned my nose up at anything that was not her homemade syrup. So you know that meant I was pretty much a maple girl from then on out.
She also had to make my syrup every time I spent the night!
Bet she didn't realize what she was getting herself into!
Naaaa actually I know she loved it. She was always making something when I came over anyway, so syrup would just get added to the list.
INGREDIENTS NEEDED TO MAKE HOMEMADE BLUEBERRY SYRUP
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- sugar (for keto substitute Besti Monk Fruit and Allulose powdered sweetener)
- fresh lemon juice
So faced with my plethora of blueberries, I knew I had to pay some homage to that wonderful childhood memory.
Unfortunately, my Grandmother didn't pass that recipe on to me, so I hit the ol' interwebs to search for something that would hopefully come close to her version. After searching through a kabillion and one recipe (at least it felt like that), I adapted this version from Food and Wine.
So, on this particular weekend morning, I was super secret squirrel about my bfast plans. No one knew what was going on because I had made the syrup during the week while they were working.
Haha I am a sneaky one I am!
While everyone was doing their weekend thing, I snuck my little butt into the kitchen and whipped up some pancakes real quick. Nothing special, I will admit I grabbed some Bisquick and used buttermilk, woohoooo.
I whipped out the secret weapon *cue superhero music* my gorgeous bottle of fresh homemade blueberry syrup.
*and the crowd goes wild*
OK, I will reign it in a bit.
The crowd might not have thrown confetti and did the wave (which would be kinda hard for two people to do anyway), but they did get a little twinkle in their eye.
Annnnd they got a bit pushy when it came to jockeying for plates #rudemuch
After they had
shoveled eaten the pancakes, I calmly mentioned that I was heading back into the kitchen to make some lemon blueberry stuffed french toast.
Oh, I got a "Are you kidding?" and a "I am so full". But, when that fresh, hot stuffed french toast, topped with a sprinkle of powdered sugar, and even more of this blueberry syrup came out. Ya, they were hungry again.....trust me!
MORE BLUEBERRY RECIPE IDEAS
- Low Carb Blueberry BBQ Sauce
- Lemon Blueberry Stuffed French Toast
- Blueberry Cheesecake Cookies with Lemon Glaze
- Blueberry Pancakes
- Blueberry Muffins
- Blueberry Buckle
Blueberry Syrup (Keto & Sugar-Free)
- 1 strainer
- 5 cups blueberries (can use frozen thawed)
- 4 cups of water
- 2 cups Besti Monk Fruit and Allulose Powdered Sweetener if not keto use regular sugar
- 1/4 cup fresh lemon juice
- In a pot, combine the blueberries with 1/2 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice, through a large mesh strainer, into a heatproof measuring cup, pressing firmly on the berries to remove all of the juice.
- Discard the berries
- Rinse out the pot. Add the sugar and the remaining water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over medium heat until it reduces, about 20 minutes.
- Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then pour the syrup into an airtight container.
- Seal and refrigerate. Will last for up to 6 months
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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