Blueberry Lemon Pancake Jam

This is pretty similar to a blueberry lime jam I made a few summers ago, and I decided to give it another go only slightly thinner as a pancake topping. Excuse me while I pat myself on the back.

This is a slightly tart, slightly sweet topping which makes a nice alternative when you run out of real maple syrup.

After you’ve already made your pancakes.

Son of a bee sting.

Pretty much Mr. A asked for homemade pancakes for breakfast this morning, and you don’t have to twist my arm to hard to get me to make blueberry pancakes. I sort of love them. I also sort of love homemade maple syrup. By the way, anywhere you drive in Maine right now you’ll see tapped maple trees everywhere – it’s maple syrup season! While we have no maple trees on our property, we also had no maple syrup this morning.

It was time to get crafty.

The recipe below is only for the jam, since most everyone has a family favorite pancake recipe. In trying new things, I used the cornmeal pancake recipe (minus the cornmeal, hah) from the Veganomicon cook book. Welcome to Tasty Town U.S.A.

As a disclaimer before you start: this is a tart jam, it is not super (or even mainly) sweet. Mr. A thought it was slightly too tart, I thought it was perfect. As with all of my recipes – alter to taste.


  • About 2 tablespoons butter (or vegan butter substitute)
  • Juice of 1/2 a lemon
  • About 1 cup of blueberries
  • About 1/2 to 1 cup of brown sugar


  1. In a small pot or sauce pan, add your butter, lemon juice and blueberries.
  2. Let simmer and continue to stir until butter is melted and incorporated and your berries have reduced slightly.
  3. Add in your sugar, about a 1/4 cup at a time and dissolve. The amount of sugar in this is highly of personal preference, so add more in to get to your flavor. Berries in general typically require a lot of sugar to make them sweet (especially with lemon juice added in). I prefer to let the tartness of the blueberries come through but it’s all up to you (hey, it’s your kitchen).
  4. Over low heat let the mixture simmer until reduced and the mixture coats your spoon easily. This will end up not as thick as a jam, so don’t over cook it.

Once you have it to a taste and consistency you like, pour over your pancakes. Or ice cream. Or cake. Or muffins. Or whatever you like. I love cut up bananas on top of my pancake, plus it adds some more fruit and natural sugar to the whole shebang, topped with this mix.

Sometimes it’s fun to step outside the box and see where cooking takes you. Even at 7:30 on a Saturday morning after your dog has consistently kept you up wanting to play since 5:45am.

Oh Winnie. Now you want a nap?






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