Drizzle this divine syrup over pancakes, waffles, biscuits, or any other breads to give them a burst of luscious flavor. Fresh blueberries are always best, but for convenience, you can use frozen.

Cindy Williams, Owensboro, KY
Recipe by Gooseberry Patch June 2012

Gallery

Credit: Gooseberry Patch

Recipe Summary test

Yield:
Makes about 2 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, combine sugar and cornstarch. Stir in water gradually. Add berries; bring to a boil. Boil, stirring constantly, for one minute, or until mixture thickens. Serve warm, or pour into a covered jar and keep in the refrigerator for several days.

    Advertisement

Source

101 Breakfast & Brunch Recipes

Advertisement