This little gem of a recipe has been tucked away on my Whole Wheat Waffle page for years. But I decided it needed to be brought out of hiding. Everyone must know about this. And you should also whip some cream and plop it onto your waffles with this blueberry syrup because then, you will experience bliss.
2 cups fresh or frozen blueberries
1/4 sucanat (dehydrated cane sugar juice)
Stir blueberries and sucanat together in a saucepan over medium heat for about 10 minutes until syrupy. Serve as is, or blend to make the syrup smooth.
Trying to get ahead? Make this syrup ahead of time, refrigerate or freeze, then rewarm when ready to serve.
What’s your favorite way to top a waffle?