If you want to make a superb syrup that is surprisingly tasty and easy to make, this is one for you. This cream syrup is fantastically well suited for pouring over pancakes, waffles, French toast, or even ice cream. It can even be made sugar free (recipe variation included below). In fact, here in the mountains, we enjoy this over shortcakes, too.
This syrup is easy enough to make that we’ve made it out in camp when we’ve forgotten the maple syrup for the pancakes. It is also fast to make and takes less than 10 minutes. Other fruits can be used, but this is a variation of my mother’s cream syrup and it was made right after we found and picked a lot of huckleberries.
Blueberry cream syrup ingredients:
- 2 cups sugar
- 1 1/2 cup blueberries or huckleberries
- 1 cup thick cream or whipping cream (if necessary, evaporated milk can be used)
Blueberry cream syrup instructions:
1. Stir the sugar into the cream in a pot, then heat it over medium-low heat, stirring constantly. Be sure to stir it constantly to prevent the sugar from sticking and the cream from scorching. Heat the mixture until the sugar dissolves. This usually takes less than five minutes.
2. Reduce heat to a simmer and continue stirring until the syrup thickens. This step normally takes only a couple of minutes.
3. Remove from heat and stir in the berries. It can be eaten warm or cold.
Substitute Stevia in the Raw for the sugar if you want a sugar-free version.
If you want a smoother syrup, mash, blend, or puree the berries prior to adding them to the cream syrup. Not only does this work with other fruit, too, it is great when using a blend of fruits. We’ve made this using huckleberries, wild raspberries, and wild thimbleberries all mixed together.
This syrup is also excellent over banana pancakes.
What is even better, poured over cold pancakes, this makes a really neat dessert.