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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Canadian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Syrup

Date Added: January 04, 2014
On a day when you would like to make pancakes, waffles, or french toast and find yourself without any syrup in the cupboard, this recipe is quick and easy and so tasty. Can also be used for a sauce on ice cream, or even cake.


1 Can Blueberries , (15 OZ) LT SYRUP
1/2 Cup Light Corn Syrup
1/2 Teaspoon Lemon Juice (fresh)
1 Tablespoon Cornstarch
1 Tablespoon Water
1 Dash Salt to taste
1 Dash Cinnamon (optional)
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1. In a saucepan, combine berries, corn syrup, lemon juice, salt and cinnamon.

2. Place on medium heat. Mix cornstarch with water.

3. Add to blueberry mixture and bring to a boil.

4. Remove from heat and let stand 5-10 minutes. Serve warm.

5. May be refrigerated and reheated. Makes 2 cups.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Blueberries, Corn, Sulfites, Fructose Malabsorption allergies.
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