Blueberry buttermilk syrup

I bought a big thing of blueberries from Costco a few days ago because I've been craving some blueberry pancakes. It took me a few days to get around to making the pancakes but in the mean time I have been chowing down on the blueberries. They are so good!

Something I learned while eating a blueberry is that the insides are not blue. That came as quite a shock to me. I don't think I had ever eaten blueberries plain before so I was unaware of this phenomenon. I took a delicious, crisp bite into it and lo and behold... a little white blueberry belly!

Blueberries. You learn something new every day.

Anyway, tonight I made blueberry pancakes from this buttermilk pancake recipe (because I think there is nothing better than buttermilk pancakes in the world) and mixed a handful of blueberries into the batter. Easy-peasy.

Then I went ahead and made some blueberry buttermilk syrup that I dreamed up and oh. my. gosh.

I really enjoyed it.

I hope you try it and enjoy it to.

Blueberry Buttermilk Syrup*

• 1 stick of butter
• 1 cup sugar
• 1/2 cup buttermilk
• 1/4 cup fresh blueberries, pureed
• 1/2 tsp vanilla
• 1/2 tsp baking soda

1. In a food processor or blender, throw in two handfuls of fresh or frozen blueberries and blend until pureed. 
2. Melt the stick of butter in a sauce pan. Add the sugar, buttermilk, and blueberry puree.
3. Bring to a boil and stir constantly.
4. Remove from heat and add the vanilla and baking soda**.
5. Stir to make frothy. You can strain it at this point to get out any pieces of blueberry skin, but I don't. That's where all the fiber and antioxidants live! Plus its yummy.

*Omit the blueberries and you have yourself some delicious Toolson Buttermilk Syrup which is practically divine all by itself. The blueberries though... they just push it right through those pearly gates.

**The baking soda and blueberries causes a chemical reaction that turns the foam green. Don't worry about it, after a few minutes you get a nice deep navy color.