Bring mixture to a gentle simmer, stirring occasionally to dissolve sugar. Simmer for 6–8 minutes, until blueberries have burst and the liquid is syrupy.

Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten flavor and help preserve color.

Let syrup cool for 10–15 minutes, then strain through a fine-mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids or reserve for yogurt/oat topping.

Chill syrup in the refrigerator until cold. Syrup keeps 7–10 days refrigerated in a sealed container.

Blueberry Spritz (per serving)

Fill a tall glass with 1 cup of ice.

Add 2 tablespoons chilled blueberry syrup to the glass.

Pour in 1/4 cup blueberry juice and 1/2 tablespoon fresh lemon juice.

If you prefer a sweeter drink, add 1/2 teaspoon simple syrup; otherwise skip.

Top with 3/4 cup chilled lemon-lime soda. Stir gently once to combine without losing all carbonation.

Garnish with a lemon wheel and 5–6 fresh blueberries on a pick or dropped into the glass.

Serve immediately. Stir again briefly before drinking if the syrup has settled.