Blueberry Maple Syrup

I found fresh blueberries on an awesome sale a few weeks back, so I bought a bunch and decided I would freeze them to be used throughout the summer. Before I froze 10 pounds of blueberries though, I decided to make this syrup to go along with our buttermilk pancakes. It sounded a bit different at first, but since I had all the ingredients and I wanted to try something new, I went with it. The original recipe {found over on the Food Network website} says to chill syrup overnight before serving, but that's not the way we roll, so we ate it right away. It was delicious!

Blueberry Maple Syrup

1 Pint Fresh Blueberries

1 Cup Pure Maple Syrup

2 TBSP Sugar

1 Cinnamon Stick

1 Strip Lemon Zest {use a vegetable peeler and peel a strip all the way around the lemon}

Combine all ingredients in a sauce pan and simmer over medium heat for about 15 minutes. Stir every so often and try to smash a few of the blueberries as you go. When simmering is complete, strain syrup through a fine mesh strainer. Discard all the chunky bits and use the remaining syrup on any variety of breakfast delights. It was delicious on pancakes, & I imagine it would be equally tasty on waffles.