Combine the blueberries and lemon zest in a medium-sized saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes.
Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.
The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.
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|Serving Size: 1 cup (485g)|
|Recipe Makes: 2 cups|
|Calories from Fat: 14 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 8.1mg||0 %|
|Potassium 425.6mg||11 %|
|Total Carbohydrate 91.5g||27 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 80.7g|
|Protein 3.3g||5 %|
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Calories per serving: 359
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