In a saucepan, add sugar, water, and blueberries. Stir.

Turn the heat to medium, bring to a simmer.

Simmer for 10 minutes. Every minute or so during the simmer, gently crush the blueberries to release the juices.

After simmering, turn off the heat. Strain the syrup into a glass jar using a fine mesh sieve.

Store in the fridge for up to two weeks.