My husband’s mother has a blueberry bush- and it produces more blueberries than one person may know what to do with it. Luckily, she knows how to make jams and other fun things. However, there are times when we visit and are sent home with a very large tub of blueberries which we put in the freezer until we can find a use for them.
Alas, I found that not only can I use them to make blueberry pancakes (typical mix, just add some blueberries in) but I can now use a LOT to make the syrup as well.
What you’ll need
2 Cups blueberries (any type, just make sure you get rid of the stems and wash them properly before using)
1/3rd Cup pure maple syrup (not the fake stuff if you want to make sure it is gluten free)
1 Small saucepan
What you’ll do
- Put the small saucepan on the stove over low to medium heat
- Put in the blueberries (especially if frozen) and let them get warm. Stir them around and gently squeeze their juices out.
- Once you feel you have most of the yummy juice squeezed out, add the maple syrup.
Now you have a mushy blueberry syrup. Please see below for the next steps I take:
Optional
- Use a strainer to remove the blueberries so you just have a syrup left. Pour that over your pancakes.
- If you haven’t made the pancakes yet, you can take the blueberries and put them into your batter. Double blueberry goodness!
Let me know what you think!
Julie Conant Wallace
UG Dietetics Student
Mind of Health 