I have made a raspberry version in the past for pancakes and it is delicious. Blueberry was no less so :) I almost called this "lower carb berry syrup" because I did decrease the sugar by half from the original recipe. It was still plenty sweet without it. But let's be honest. There is nothing low carb about this syrup. It is after all... syrup. And you're going to put it on ice cream or pancakes or some other carb anyway, so I guess that's ok.
Blueberry SyrupIngredients -
1/2 cup corn syrup
1/2 cup sugar
1 cup water
12 to 16 oz of fresh blueberries (thawed from frozen would probably work too)
Combine corn syrup and water in a pan over medium heat. Bring to boiling and add the sugar. Stir until dissolved. Add berries and turn heat to low. Cook 30 minutes stirring occasionally to break up the berries. Allow to cool slightly.
Especially delicious when served warm over pancakes or ice cream!