Blueberry Maple Syrup

It’s no secret that our family loooooves pancakes.  At least one morning a week the kids groggily and hopefully request a warm stack of homemade pancakes for breakfast, and because I love them, too, I am more than willing to oblige.  Some days Chris makes his soon-to-be famous Lemon Pancakes, but most days we rely on my simple homemade pancakes recipe to get the job done.

To jazz up an otherwise routine family breakfast the other day, I cooked up a batch of blueberry maple syrup.  It took just a few extra minutes, but the results were so worth it.  Considering the season, I had to use frozen blueberries, but I suspect fresh blueberries in July would be equally as delightful!

We order real maple syrup from our co-op.  It is a one gallon jug that sits on our counter (because it is too big for the fridge!), and whenever we have guests over they always ask about it. I have to explain that A) buying such a large size from the co-op saves us a ton of money (it is just $50 for a gallon!) and B) maple syrup is our family’s preferred sweetener so we go through a lot of it (try it on vanilla ice cream – heavenly!).

Homemade Blueberry Maple Syrup

1 1/2 cups blueberries

1 cup real maple syrup

1 tablespoon butter

the slightest dash of salt

Combine blueberries and syrup in a small saucepan.  Cook over low-medium heat for 10-15 minutes.  Once the syrup starts to bubble and berries start to break down, stir in the butter and salt.  Cook for another 5 minutes.  Smoosh some of the blueberries with the back of the stirring spoon.  Serve.


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