Blueberry Frozen Yogurt

I feel summer slipping away and I am running to chase after it. Maybe it’s signs popping up around town (the great summer finale) or maybe it’s because this summer was the busiest for me work wise but in any case I can’t bear the thought of these tree climbing, berry eating, wave splashing days coming to an end. I am amazed daily at the beauty of this island and I want to enjoy every last 80 degree moment of it (except those overly hot grumpy ones that slip in there).

I recently shared a “city guide” to Martha’s Vineyard on Design*Sponge which includes all my favorite things to do and see here. There are many on this list that I will attempt to jam into these next few weeks. Right now, the sun is so strong most organized activities are being overruled for another beach excursion. The meals in between are mostly greens, tomatoes, burrata, smoothies, cold pastas, and fruit by the pound. We made and ate this blueberry frozen yogurt for lunch the other day. I think it’s safe to say that days when an entire meal is served in a frosted ice cream dish are good days indeed – maybe even the best days.

Blueberry Frozen Yogurt

2 cups whole milk plain yogurt

1 1/2 cups heavy cream

1/2 cup agave nectar

1/2 a lemon, juiced

1 cup fresh blueberries

In a mixing bowl, whisk together the yogurt, cream, agave, and lemon juice. Add the mixture into a ice cream maker. When the frozen yogurt begins to thicken add in the blueberries. Churn until the yogurt is fluffy and frozen. Transfer the Blueberry Frozen Yogurt to a glass container fitted with a lid and pop in the freezer. When ready to scoop, let the container sit out on the counter for a few minutes to soften.