Blueberry Maple Syrup Two Ways

Anything made with blueberries and Michigan maple syrup has got to be good – and it is!

Blueberry Maple Syrup

  • 2 cups blueberries, fresh or frozen
  • 1/2 tsp. lemon zest
  • 1/2 cup Michigan maple syrup

Combine the blueberries and zest in a small saucepan and bring to a simmer, stirring occasionally for about 10 minutes.

Strain the syrup through a fine mesh sieve into a clean pan, pressing all of the juice out of the blueberries with the back of a spoon.  Return to a simmer and add the maple syrup; simmer for about 10 minutes, or until thickened.  This sauce will keep for a week; refrigerated.

You can also skip the straining step if you would prefer a texture more like a fruit topping.  See my recipe Banana Pancake For One With Blueberry Maple Syrup.

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Blueberry Maple Syrup

  • 1 cup blueberries, fresh or frozen
  • 1/2 cup water
  • 1/4 cup maple syrup
  • 2 tbsp. sugar
  • 2 tsp. cornstarch

In a small saucepan, combine the blueberries, water, syrup, sugar and cornstarch.  Bring to a boil; reduce heat and simmer uncovered for 5-7 minutes.  Strain if desired.

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