Iced Blueberry Tea Recipe

Last Updated on September 21, 2025 by becky

An iced blueberry tea recipe made with black tea and homemade blueberry simple syrup. Learn how to make blueberry iced tea with this easy, three-ingredient recipe!

Why Make This Iced Blueberry Tea Recipe?

I’ve always been more of a coffee drinker than a tea aficionado, but after moving to the UK—where tea is pretty much a way of life—I learned to enjoy both beverages with equal measure. (Also, almost nobody in the UK understands drip coffee, and an Americano is not the same thing, but that’s a topic for another day…)

I love using blueberries in my baking, like galettes and hand pies and classic blueberry muffins, so I figured it’d taste great in drink recipes, too. After finding success with this blueberry lemonade recipe, I wanted to see what happened if I used the same blueberry simple syrup to flavor and sweeten a pitcher of freshly brewed tea.

The result? This easy, three-ingredient iced blueberry tea recipe. Made with good-quality black tea bags and homemade blueberry syrup, it’s the perfect alternative to a steaming hot “cuppa,” and ideal for keeping your cool while struggling through an a/c-less London heatwave.

Blueberry Tea Ingredients

To make this recipe, you’ll need the following ingredients (plus water, of course!):

• Black Tea – Choose a good-quality, good-tasting black tea. I like Yorkshire Tea.
• Blueberry Simple Syrup – I developed this blueberry tea recipe to feature my homemade blueberry simple syrup. It’s easy to make your own syrup from scratch, but you can also make this recipe using a store-bought cocktail syrup.
• Garnishes – Such as citrus slices, herbs, or fresh berries. See my notes below.

Preparing the Blueberry Syrup

You’ll begin this recipe by making the ingredient that gives the tea its flavor and sweetness: blueberry simple syrup.

To make blueberry syrup, you’ll start by boiling granulated sugar, fresh blueberries, and water in a saucepan until the berries break down. After allowing the mixture to cool, you’ll pass it through a fine mesh strainer to separate the berries from the syrup. (For the full recipe, step-by-step instructions, and process photos, please see my blueberry simple syrup recipe.)

Note that you’ll need an additional hour or so for the mixture to cool before straining, to allow plenty of time for the blueberry flavor to infuse into the sugar syrup. For this reason, I suggest making the syrup the day before you want to make your tea.

You’ll definitely have some blueberry syrup left over. Use it in blueberry lemonade or blueberry cocktails, or as a soaking syrup for cakes and cupcakes.

How to Make Blueberry Iced Tea

Start by bringing 1 1/2 liters (about 6 US cups) of water to a boil in an electric kettle, then pour it over black tea bags and allow to the tea steep for 10 minutes. Remove the tea bags, stir in more water, and sweeten with homemade blueberry simple syrup:

Then, just refrigerate until cold, pour over ice, and enjoy! This homemade version couldn’t be simpler to make, and, unlike store-bought teas, it’s much easier to control the sweetness and flavor, adding more or less syrup to taste.

For the full recipe, process photos, and ingredient list, scroll down to the recipe card below.

Serving and Garnishing Iced Blueberry Tea

Some of my favorite ways to garnish glasses of blueberry tea include: Citrus (lemon or orange wedges or slices, dried slices, or candied peels); green herbs (sprigs of fresh basil or mint, or muddled herbs frozen into ice cubes); lavender (homemade lavender sugar cubes, or sprigs of fresh lavender—blueberry + lavender is such a nice combo!); fresh blueberries (float them on top, or arrange on a skewer for stirring—these frozen fruit skewers look especially fun!); or edible flowers (such as pansies).

Make-Ahead and Storage Suggestions

This blueberry tea recipe can be doubled or tripled. Don’t forget to adjust the pitcher size accordingly.

The blueberry syrup can be prepared a week or more in advance. Refrigerate in an airtight container until ready to use.

Store leftover iced tea in the refrigerator for up to 3 days.

Other summer beverages you might enjoy:

Blueberry Lemonade
Lavender Iced Coffee
Rhubarb and Strawberry Lemonade
Creamsicle Iced Coffee
Ginger Limeade

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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