There’s something about blueberry picking that brings me right back to those long and lazy days of summer when I was a child. I recently visited Bartlett’s Blueberry Farm in Newport New Hampshire, where I hadn’t been in about 35 years. It didn’t take long before my bucket was full, but I hung around for a while soaking in the country scenery and childhood memories.
Memories flooded back of early summer mornings when the Moms piled the neighborhood kids into one station wagon for what felt like endless hours of picking. We wiped the entire row of blueberry bushes clean, and we probably put more in our mouths than we did in our bucket. And then there was the cleaning and storing of all those berries, not to mention the weeks of baking and sharing of recipes for blueberry cobbler, blueberry muffins, and let’s not forget all those blueberry pancakes.
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Since I am not much of a baker, I was at a loss for what to do with all of these berries. My son had only one request ~ pancakes with lumpy blueberry syrup! That was a very tall order since I had no idea what lumpy blueberry syrup is. I experimented with a few different recipes I found on the internet, and came up with this delicious rendition of blueberry syrup.
Ingredients for Homemade Blueberry Syrup
2 cups fresh blueberries
1 cup water plus 1 tbsp. water
1/3 cup Agave nectar
2 tbsp. corn starch
Instructions for Homemade Blueberry Syrup
Combine 1 tbsp. water with 1 tbsp. corn starch in a small bowl. Stir until well incorporated. Set aside.
In a medium sauce pan, bring blueberries, water and Agave nectar to a boil. Stir occasionally. Blueberries will pop open.
Stir in corn starch mixture until well incorporated, and then add remaining tbsp. of corn starch. Mix well.
Remove syrup from heat while syrup is still lumpy.
For delicious blueberry pancakes, cobblers, and much more, visit Bartlett’s Blueberry Farms cookbook at:
Serve over pancakes or waffles.