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U.S. Highbush Blueberry Council

Blueberry Maple Syrup

You’ve had blueberry pancakes, and you’ve had maple syrup, but Blueberry Maple Syrup? Now we’re talking! Blueberries and a punch of orange zest take this Blueberry Maple Syrup to the next level and will naturally add fun fruity flavors to your fluffy stack-o-cakes. Your lazy Sunday morning just turned into serious Sunday fun-day!


  • 2 cups frozen or fresh blueberries
  • ¾ cup maple or pancake syrup
  • 1 teaspoon grated orange peel
  • 1 tablespoon cornstarch


  1. In a small saucepan combine blueberries, maple syrup and orange peel
  2. In a small cup dissolve cornstarch in 2 tablespoons water
  3. Add to blueberry mixture
  4. Cook, stirring constantly, until mixture boils
  5. Reduce heat and simmer until mixture thickens, about 1 minute
  6. Serve warm over pancakes, French toast and waffles

Number of servings (yield): 2 cups

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