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blueberry recipes

Honey Yogurt Cake with Berries

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Recipe by Lauren McDuffie of Harvestandhoney.com

Makes 12 servings

Prep & bake time: 1 hr 15 min

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

  • Natural Non-stick spray or butter for greasing the pan
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ½ cup sugar
  • ½ cup honey*
  • ¾ cup plain full-fat plain or Greek yogurt*
  • 2 tsp vanilla extract
  • 1/3 cup canola or vegetable oil
  • 2 eggs*
  • 2 cups of blueberries*, strawberries*, or raspberries*

Instructions

  1. Preheat your oven to 350 degrees F. Spray a 9 X 4-inch loaf pan or an 8 x 8-inch square or round pan with non-stick spray or grease it with butter.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, whisk together the sugar, honey, yogurt, vanilla, oil, and eggs. Stir until well combined. Using a spatula, gently fold the dry ingredients into the wet, being careful not to overmix. Just go until the dry bits are all gone.
  4. Fold in the berries. Pour the batter into your pan and bake, rotating halfway through, until golden brown – 55 to 60 minutes. Test with a knife or cake tester to check for doneness. We’re looking for golden brown and springy on top. Let the cake cook almost completely before removing it from the pan.

Corn Cookies + Blueberry Compote Treat

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Recipe by Val Hernández, owner of Cookie Lab Confections

Blueberry compote recipe 

Makes 1 ½ cups of blueberry compote 

 

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 ½ teaspoon of all-purpose flour 
  • ½ lemon, freshly juiced 
  • 1 ¾ cup fresh blueberries* (pick up some of your favorites from the Saratoga Farmer’s Market!) 
  • ¼ cup granulated sugar 
  • Pinch of salt (kosher salt is our go-to!) 

Instructions

  1. In a medium-sized saucepan, whisk lemon juice and flour. 
  2. Toss blueberries, granulated sugar, and salt, and the lemon mixture to evenly coat blueberries. 
  3. On medium-high heat, bring the blueberry mixture to a boil, stirring it occasionally, then reduce heat and simmer for 5 minutes, just as blueberries start to blister.
  4. Remove from heat and cool completely (24 hours or at least an hour in the fridge) before enjoying it with Cookie Lab’s Cornbread cookies! 

 

Ways to enjoy blueberry compote with cornbread cookies: 

  • Pick up one of our Cornbread cookies (or two) and make a Blueberry Compote cookie sandwich to enjoy after dinner or to start off your day with something sweet! 
  • In a small bowl, serve yourself some fresh Blueberry Compote, break Cookie Lab’s Cornbread cookie into quarter pieces (or smaller if you’d like) and enjoy with a spoon!