The Berry Harvest Contest is now closed, but berry season continues! Red and golden raspberries won’t be available for much longer, but you can still find blackberries, blueberries, mulberries, and more at the Market.

Thank you to everyone who submitted recipes and participated in the Berry Harvest Contest! Congratulations to our fourth and final weekly prize winner, Phyllis, who made Ricotta Berry Tart with blueberries, raspberries, and marionberries. Our grand prize winner is Sara, who made mini berry loaves with strawberries, blueberries and a lemon glaze!

‍Mini Strawberry/Blueberry Lemon Loaves:

2 cups all-purpose flour+ 1 tablespoon (to coat berries)
2 tsp. baking powder
½ tsp. salt
½ cup vegetable oil
2 tsp. vanilla extract
2 eggs
1 cup granulated sugar
1 cup plain Greek yogurt
Zest & juice of 2 lemons
1.5 cups strawberries / blueberries

Lemon Glaze (optional)

‍¾ cup icing sugar
1-2 tablespoons fresh lemon juice

1. Preheat oven to 350°F. Spray mini loaf pan with cooking spray and set aside.
2. In a small bowl, toss the strawberries/blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the strawberries from sinking).
3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt.Set aside.
4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, Greek yogurt, lemon zest, and lemon juice.
5. Combine the wet and dry ingredients, just until smooth. Do not overmix, or your bread will come out tough.
6. Lightly fold the strawberries / blueberries into the batter.
7. Pour batter into prepared loaf pan and bake for approximately 35 minutes.The loaves will be finished when a skewer inserted into the center comes out clean.
8. Once loaves are finished, remove from oven and allow to cool for about 10 minutes in the baking tin. Remove from baking tin and transfer to a wire rack to cool completely.
9. Once loaves are cool, whisk together the icing sugar and lemon juice. Start with half the lemon juice and whisk well. If your mixture is too thick, slowly add the rest of the juice.
10. Using a spoon, drizzle the glaze on top of your loaves. The glaze should harden up a little more after about 15-20 minutes

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