Everything has been about strawberries recently, especially when Wimbledon hit our screens, everyone becomes obsessed. I absolutely love strawberries and always excited when they come into season, British strawberries rock! However, blueberries need some love too and they’re another favourite summer berry of mine.
One of my regular evening snacks consists of thick and creamy full-fat Greek yoghurt, fresh blueberries and lots of honey, it’s always a winner. To pimp up my favourite quick dessert, I took inspiration from a recipe that I developed for the recent summer issue of Superfood magazine, which involved strawberries and balsamic vinegar. Blueberries have a similar juicy sweetness to strawberries and the sweet acidity from the balsamic vinegar is another classic combination. When paired with tangy yoghurt, honey and vanilla, you just can’t go wrong!
- 200 g /2 cups blueberries
- 2 tbsp balsamic vinegar
- 1 tbsps honey
- 1 tsp vanilla extract
- 100 ml water
- Full fat Greek yoghurt for layering
In a saucepan, stir together the water, blueberries, honey, vanilla extract and the balsamic vinegar. Leave to simmer on a low heat for about 10 minutes.
Once the blueberries have softened allow them to cool.
Layer the blueberry sauce with the full fat Greek yoghurt to serve.
Eat and enjoy!
You could make a huge batch of the blueberry compote or sauce in advance and store it in the freezer until you need to use it. I think it would be lovely drizzled over some ice cream, or in fact used to make a homemade blueberry ripple ice cream.
I know I’ve promoted this as a healthy dessert option, but truly you could eat this for breakfast as well, I know I would! Add a touch of granola or a layer of soaked chia seeds to make it more sustainable as a breakfast and there you have a delicious blueberry filled start to your day. Now I’m off to face plant myself in the one that I saved in the fridge.