Name: Buttery Blueberry Maple Syrup
Total time: 15 min
Ingredients: 1½ cups fresh blueberries , divided; ¾ cup maple syrup; ¼ teaspoon ground cinnamon; ¼ teaspoon table salt; 2 tablespoons unsalted butter; 1 teaspoon grated lemon zest plus 1 teaspoon juice

Why This Recipe Works

We wanted a buttery, fresh blueberry maple syrup to serve with our Quick Yeasted Waffles (or anytime we were having pancakes or waffles for that matter). Mashing half the blueberries in with the syrup before cooking the mixture down briefly on the stovetop ensured that the syrup was fully infused with blueberry flavor. A touch of cinnamon brought out the essence of the fresh blueberries, while stirring in the rest of the berries whole gave the topping fresh pops of brightness. A couple pats of butter and just a touch of lemon juice added body, richness, and balancing acidity.

Before You Begin

You can substitute thawed frozen blueberries for fresh, if desired.

Instructions

Combine 1 cup blueberries, maple syrup, cinnamon, and salt in small saucepan. Bring to boil over medium-high heat. Mash blueberries with potato masher and cook, stirring frequently, until blueberries have broken down and mixture is reduced and slightly thickened, about 5 minutes.

Off heat, stir in butter, lemon zest and juice, and remaining ½ cup blueberries until butter is melted and blueberries are softened, about 1 minute. Serve.