Blueberry season!

We are officially in peak blueberry season so as promised, here is my recipe for blueberry syrup! We try to go blueberry picking every year, because nothing beats the taste of freshly picked berries. I remember picking wild blueberries near the ocean in Newfoundland as a kid, it was such an amazing experience! I hope to do it again some day but until then, our favourite place to pick blueberries is either Balderson Blueberries located in Balderson, or Hugli’s Blueberry Ranch in Pembroke. Fresh, wild blueberries are ideal for this recipe as they typically have more flavour and are packed with antioxidants, but store-bought or frozen berries will work just fine too!

First, combine 1 cup of granulated white sugar, 1 cup of water and 1 cup of blueberries in a pot. Stir and bring it to a simmer over medium heat, continuing to stir occasionally so the sugar fully dissolves. Let it simmer for about 5-10 minutes, or until you start to notice the syrup getting thicker. Let it cool, then pour the syrup into a mason jar and refrigerate. You can strain the blueberries out of the syrup if you’d like, but we choose not to. That’s it! You can keep it in the fridge for about a week, but just like my vanilla syrup recipe, it typically doesn’t last that long in our house!

We love using this syrup in freshly squeezed lemonade, but it can also be used in iced tea, pancakes, ice cream, you name it! I hope you enjoy it, let me know if you try it out!🫐