If you are anything like me or my family, who happens to enjoy blueberries, especially during the blueberry season here in Michigan, you find a way to incorporate the wonderful berry into as many things as possible. Outside of the berry dressings and, baked goods, I like to make this syrup to incorporate the lovely berry into my drinks and use it as a topping for items like pancakes, oatmeal, and yogurt.
What you will need:
2 pounds of organic blueberries, about 32oz
1/2 cup of organic raw cane sugar or agave nectar (if you use stevia you will need 1/4 cup)
1/2 cup fresh squeezed lemon or orange juice
1 small pinch kosher salt
1 1/2 cups of water.
3 Qt Saucepan
On med-low heat add blueberries, sugar (or sweetener of choice,) salt and water to the saucepan. Let cook until berries become blistered and soft, then add juice. Continue to cook until syrup can lightly coat the back of a metal spoon. Turn off the heat and let it rest for 10 minutes. After that, you are ready to enjoy. The syrup will still be slightly warm, it’s perfect to add to oatmeal especially at this point. If you want to add it to an iced beverage (I recommend a spritzer, a green, or a white tea,) make sure your syrup had cooled down to at least room temperature.
*If you want to add a little more richness to your syrup for breakfast food purposes, finish the syrup by melting in a tbsp of salted butter,*