Blueberry Maple Syrup

Carol Williams-Deacon
This is a quick and delicious syrup recipe that can be used for a ton of things like pancakes and french toast, ice cream, and pound cake and cheese cake topping. The uses are limitless.
2 cups fresh blueberries
1 cup maple syrup (Grade B)
2 tablespoons sugar
1 cinnamon stick
1 teaspoon pure vanilla extract or vanilla bean paste
1 strip lemon zest
In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, vanilla and lemon zest. Bring to a simmer over low heat cooking about 15 minutes. Remove from the heat. Strain blueberries or leave them in for a chunky blueberry tastebud explosion. Serve warm or at room temperature.
Article originally appeared on Carol's Cookery (
See website for complete article licensing information.