It definitely didn't disappoint, and stood out from a lot of ordinary cornbread recipes. The recipe calls for roasting the blueberries, concentrating the flavors of the berries and making them extra sweet. The blueberries are paired with fresh basil, and the yogurt and honey makes the cornbread very soft and moist.
It's a perfect summer recipe. It only has a few ingredients and is really easy to put together which is great for me while I'm interning in D.C. this summer, with a tiny kitchen and a crappy gas stove and oven that kind of scares the crap out of me.
I won't include the recipe here, but will direct you over to where you can get Stephanie's e-cookbook. It's pretty inexpensive, very well put together, and definitely worth looking at!