Blueberry Yogurt Gratin

With Memorial Day Arrested Development weekend around the corner, it is finally appropriate to talk about summer. A brief encounter with lazy sunny afternoons (while in Pittsburgh for my sister’s graduation) left me with weird tan lines and a thirst for more warm days.

Naturally the weather is not cooperating, and I’m currently packing sweaters and rainboots (UGH.) for my weekend sojourn to Boston. But I hope that you all have fabulous barbecue and beach plans, and to help answer that inevitable question what can I quickly throw together and bring to this as;dfja;sdfkd-ing picnic?, I’ve compiled a little list of recipes over here. They’re summer staples in my kitchen, perfect for impromptu potluck dinners in Central Park since my own apartment seats exactly 1.

If you’re hosting something this weekend, I’ve got you covered too. This blueberry yogurt gratin is embarrassingly easy, infinitely tweakable and, minus the fact that it’s not winning any beauty pageants, an instant crowd-pleaser. Essentially, a base of blueberries and yogurt is topped with a brown sugar lid that is then broiled to form a creme brûlée-like crust. Two steps, three ingredients — might this dessert be more magical than those granola bars?

It goes without saying that any berry will work here, and I personally can’t wait for peaches to come into season because I’m a total sucker for the peach-brown sugar combo. You could also flavor the yogurt with vanilla, almond or maple extract, stir in a bit of lemon juice (or zest), a teaspoon of cinnamon or even a pinch of lavender (peach lavender, anyone? Please let it be peach season soon … )

For the yogurt, it’s really best to use full-fat — low- or nonfat versions aren’t thick enough and the gratin may get too watery without the extra richness. If you use regular yogurt instead of Greek, you should definitely strain it overnight using a cheesecloth-lined sieve (save the whey for smoothies or oatmeal!) You could of course use also sour cream or creme fraiche per the original recipe, or even try quark or mascarpone for an ultra-luxe option.

But even if you stick with the original, you will be rewarded with creamy fruit-studded goodness peeking out from a crunchy brûléed (or should I say gratinéed) lid. It seems a touch unfair that such deliciousness requires only a minute of effort … an injustice to ponder as you sit back and relax this weekend, with a bowl of gratin in one hand and a cocktail in the other.

Blueberry Yogurt Gratin
Adapted from Smitten Kitchen

I halved the original recipe to make two individual portions. You can double it and bake in a shallow 1-quart baking dish, or scale up however you need to feed your guests.

– 1 cup fresh blueberries

– 1 cup full-fat Greek yogurt

– 3 tablespoons dark brown sugar

1) Preheat the broiler. Dividing the berries and yogurt evenly between two small oven-proof ramekins, and stir to mix. Smooth the tops so that they are flat and even, then sprinkle the brown sugar over top each ramekin, creating an even lid. Place the ramekins on a baking sheet or in a larger baking dish (just so you can easily remove them when they’re hot.)

2) Broil the gratins for 3-5 minutes, just until the sugar caramelizes and begins to bubble — watch it carefully, as it can burn easily. Serve immediately. (Apparently, leftovers can be refrigerated, but my roommate and I didn’t have that problem.)