In a medium saucepan, combine the fresh blueberries, granulated sugar, and water. Stir gently to combine the ingredients evenly.

Place the saucepan over medium heat. This allows the sugar to dissolve and the blueberries to release their juices, creating a flavorful base for the syrup.

Bring the mixture to a gentle boil, then reduce the heat to low. Allow it to simmer for about 15-20 minutes. This will help thicken the syrup and intensify the blueberry flavor.

Stir occasionally to prevent the mixture from sticking to the bottom of the pan. You want the blueberries to break down and create a thick, syrupy consistency.

Once the syrup has thickened, remove the saucepan from heat. Use a fine mesh strainer to strain the syrup into a bowl or jar, pressing down on the solids to extract as much liquid as possible.

Discard the solids left in the strainer. Stir in the fresh lemon juice and vanilla extract, if using. This will enhance the flavor and add a touch of brightness.

Allow the syrup to cool to room temperature before transferring it to a storage jar or bottle. The syrup can be stored in the refrigerator for up to two weeks.

Use the blueberry syrup to top pancakes, waffles, yogurt, or desserts for a delicious burst of flavor.