Blueberry Syrup/Sauce

Posted on 06/15/2012 by sixseventytwo
Hey yall,

I apologize if this isn't appropriate, I looked through the tags and couldn't find much pertaining to this.

My girlfriend's mom gave us two jars of home made blueberry syrup/jam. I know I could just heat it up and use as a sauce, but I want to put it in something. Could I perhaps just add this to muffins or a loaf cake? Or perhaps a pie? Any recipe suggestions? Can I substitute this for regular blueberries? I just don't want it to turn out too wet or too mushy or something!

I was thinking of doing like a pound cake marbled with blueberry syrup, but I don't know if this would work. Sorry if this is a silly question!

ETA: Thanks for all of the helpful suggestions! I think I am definitely not going to have a problem using all of it up.
doubletake 16th-Jun-2012 04:51 am (UTC)
Personally, I'd stick with a basic recipe rather than trying to convert something--syrups are tricky--and use the syrup as a soaking syrup on the finished product...just brush over your cake before icing/frosting to moisten and add flavor. Helps it keep for longer too--this is one of the tricks bakers use so their products don't go stale too quickly, especially for those elaborate wedding cakes that take a week to decorate. Usually you'd just use a plain simple syrup, maybe spiked with some booze. Blueberry sounds super yummy though!

If you have a muffin recipe calling for milk, juice, or water, you could also splash a bit of the syrup into the cup before measuring your liquid. Don't use a lot--certainly no more than maybe a sixth or even an eighth of the amount called for--the sugar in the syrup will change the texture and browning properties of your finished product. I'm not sure how much this will add to the flavor of your item, though.

A more elaborate project would be baklava, which is traditionally soaked in a honey syrup--you could probably do half-half honey and blueberry syrup, or even a straight swap! It sounds to me like it'd be really good, but I've never tried changing the syrup...and baklava is quite time consuming...and way too sweet for some people.
doubletake 16th-Jun-2012 04:55 am (UTC)
If it's more like jam than a syrup--I wasn't sure, but you said syrup twice and jam only once so I figured it was pretty syruppy, you could thicken it a bit with cornstarch to make a Pop-Tart filling (check the archives, several of us have done them recently) or just dab a bit in the center of muffins or cookies to make a 'surprise inside'. :)
sixseventytwo 16th-Jun-2012 05:15 pm (UTC)
Ooh this is a great idea! I haven't opened them yet, but it seems like a mix between the consistencies of jam and syrup lol. But yes muffins/cupcakes with a surprise inside sounds good.
kamaliitaru 16th-Jun-2012 05:27 am (UTC)
I think it would depend on the consistency and sweetness of the syrup/jam. You could probably make a triple berry pie if it's more like a jam - add some complimentary berries and a pie crust.

If it has a texture more like a jam, I recommend using it in blueberry muffins. Instead of just blueberries in your favorite muffin, reduce the sugar a bit, and add a swirl of the blueberry jam in addition to blueberries. Tastes amazing.

Also, if it's a thicker jam rather than syrup, you can make a lemon-blueberry cheesecake that would be delicious. I use jams as a flavoring in my cheesecake quite a bit, and I like the taste more than if it's just fresh fruit added. I can give you sort of a recipe guideline if this is something that may interest you. (just as an FYI, I've done this with frostings and cake as well, and I love them).
sixseventytwo 16th-Jun-2012 05:20 pm (UTC)
Ooh this cheesecake idea intrigues me. I am Italian so am partial to ricotta cheesecakes, I wonder if a swirl of this blueberry would work in such a cake.
kamaliitaru 16th-Jun-2012 05:30 pm (UTC)
Oh, it would, as long as the consistency of the syrup is right. Is the sauce on the thicker side, or thin? If it's thin, you can mix it with some fresh blueberries, and heat it in a pan with some cornstarch until it's a pudding consistency (you may have to play around with the measurements). Then, you can just swirl it into a cheesecake. If it's the consistency of jam or preserves already, you can just swirl it into the cheesecake before baking.
caitlen 16th-Jun-2012 07:02 am (UTC)
Swirl it through the top of plain muffins or cupcakes just before baking :)
frankiefan13 16th-Jun-2012 07:41 am (UTC)
If it's a similar thickness to maple syrup or honey, use it as a substitute in a recipe that features that flavour :)
doc__holliday 16th-Jun-2012 12:43 pm (UTC)
Omg! omg! omg!!
The mother of a friend growing up made these INSANE tiny jam-filled treats that were a cross between a rugelach and a cookie. She's Croatian, and I learnt how to make them once, all I can remember is that the recipe requires an entire package of shortening, lol. They were jam-filled and SO yum. Let me see if I can sleuth that recipe for you, as I still do talk to this friend on occasion. These cookies are TO DIE for. Unless there's someone else on this forum who's Croatian and knows what the hell I'm talking about...

Edit: they are actually rugelach. For some reason I had it in my head that rugelach was more croissant-y than cookie-y, but, I googled some recipes and most of the pics look the same as the ones my friend's mom made! I'll still try to get her recipe, though!

Edited at 2012-06-16 12:48 pm (UTC)
querulouspeg 16th-Jun-2012 04:00 pm (UTC)
Make scandinavian buttermilk waffles and eat them with ice cream and blueberry syrup! NOMNOMNOM
bublichka 18th-Jun-2012 03:50 am (UTC)
Get some sparkling water, mix it with the syrup and lemons.
Blueberry lemon soda.
Nothing simpler :)

Also, ask the gf's mom what she does with it, she may have some amazing ideas
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