Photo: Joanna Kosinska
Blueberry Syrup
4 ingredients
1 min + 5 min
4
openrecipes
By using either fresh or frozen blueberries, you can whip up this gluten-free berry topping year round for pancakes, waffles, or even ice cream.
Estimated Nutrition (whole recipe, rough)
265
Calories
1g
Protein
12g
Fat
42g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Agave | 1 tsp (7g) | 21 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tablespoons Butter (salted)
- ¼ cups Pure Maple Syrup Or Agave Nectar
- ½ teaspoons Cinnamon
- 2 cups Frozen (unthawed) Or Fresh (washed) Blueberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes