Blueberry syrup
Common food
Blueberry syrup is a thick, glossy, deep-purple condiment made by simmering blueberries with sugar and water, often strained for a smooth, pourable texture. It delivers an intense, sweet-tart blueberry flavor with a syrupy mouthfeel. Nutritionally, it is a concentrated source of carbohydrates, primarily from sugar, with minimal fiber or protein.
Calorie split: 0% protein · 100% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love it for its vibrant, concentrated berry flavor that instantly elevates pancakes, waffles, and ice cream. Its beautiful purple color and versatility make it a staple for both breakfast and dessert.
⚠️ Watch-outs & how to enjoy it better
Its high sugar content (53g per 100g) can cause rapid blood-sugar spikes, making it unsuitable for those managing diabetes or low-sugar diets. To counteract this, use small portions (1-2 tablespoons) and pair it with protein or fat, like Greek yogurt or nuts, to slow sugar absorption.
Key benefits
- Provides quick energy from simple carbohydrates.
- Contains some antioxidants from blueberry pigments.
- Offers a convenient way to add fruit flavor to dishes.
- Shelf-stable and versatile for sweet and savory applications.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The deep purple color of blueberry syrup comes from anthocyanins, which can act as a natural pH indicator, turning redder in acidic conditions and bluer in alkaline ones.
Full nutrition (USDA data · scales with serving)
| Water | 14.7 g |
| Energy | 341 kcal |
| Protein | 0.00 g |
| Total lipid (fat) | 0.00 g |
| Carbohydrate, by difference | 85.1 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 53.0 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 0.04 mg |
| Magnesium, Mg | 1.0 mg |
| Phosphorus, P | 0.00 mg |
| Potassium, K | 7.0 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.26 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 0.80 ug |
| Vitamin C, total ascorbic acid | 1.6 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.01 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 0.20 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.00 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is blueberry syrup the same as blueberry sauce?
Not exactly. Syrup is typically strained, thinner, and more sugar-focused, while sauce (like a compote) is often chunkier with whole fruit pieces and may be less sweet.
Can I use blueberry syrup in savory dishes?
Yes, it's excellent in savory applications. Reduce it with vinegar and spices for a glaze for duck, pork, or ham, or whisk it into a vinaigrette for salads.
How long does homemade blueberry syrup last?
Stored in a sealed container in the refrigerator, it typically lasts for 2-3 weeks. For longer storage, you can freeze it for up to 6 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.41 kcal/g · 0% calories from protein · 0.1 g fiber · 53.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.