This versatile Roasted Plums and Blueberries with Cardamom and Vanilla recipe comes together in under 15 minutes and is the perfect summer breakfast or dessert when fruit is thriving at your farmer’s market.
I picked up these beautiful plums and blueberries at the farmer’s market over the weekend and couldn’t resist whipping up something simple for the blogs with them. My usual favorite fruit combo is blueberry and peaches so I was pretty excited to try swapping in plums when I saw these at the market. Because their colors were so vibrant, I didn’t want to hide them in a pie or cobbler so I decided a quick roasting was the way to go. Instead of adding dried spices and extracts, I crushed whole cardamom pods and add vanilla beans for a subtle scent that melds into the fruit as it roasts.
I served them with yogurt and mint but here are a few other ways to serve this recipe since it’s so versatile:
- serve on toast with marscapone cheese for a quick after dinner treat
- Add yogurt and crunchy granola for a quick breakfast
- Top on ice cream
- Swap with the strawberries in a Strawberry Shortcake recipe
- Devour on it’s own while still warm and juicy
What are some of your favorite plum recipes? I still have a bunch left to use so I’d love some recommendations! Here are a few of my favorite plum recipes I’ve made in the past:
This versatile Roasted Plums and Blueberries with Cardamom and Vanilla recipe comes together in under 15 minutes and is the perfect summer breakfast or dessert when fruit is thriving at your farmer's market.
- 5-7 plums, halved and pitted
- 1/2 cup blueberries
- 1 Tbsp honey
- 1 tsp olive oil
- dash of salt and pepper
- 1 vanilla bean pod cut in half
- 5 cardmom pods smashed
Preheat oven to 400 degrees. Pour the blueberries into a 6" baking dish and place the plums in a single layer in the dish (cut sides facing up).
Drizzle with honey, olive oil, salt, and pepper and toss to coat.Add on the cardamom pods and vanilla bean pod.
Roast for 10-12 minutes or until the plums are easily pierced with a fork. Remove from oven and discard the pods (vanilla and cardamom).
Let cool slightly before topping with yogurt or one of the variations I mentioned previously.