Berry season is upon us! This is, hands down, one of my favourite times of the year to shop for fresh produce -- the berries are plump, candy-like and juicy and the possibilities to cook with them really are endless. To be perfectly honest, most of the time, I'll eat them just as they are. But if I have a little self-control, I love to save some for later to roast. Blueberries will be in full swing in a few weeks, and when they are, this is what I'll be making. You can also use strawberries instead, if you just can't wait! I like to roast blueberries until they just start to soften and burst but still hold their shape. They become even sweeter and reveal a beautiful ruby red colour. All you need is a touch of sugar to get them going and a bright squeeze of lemon juice to finish them off. Serve over yogurt as I've done here, as a topping for French toast or as a side to enjoy with scones and a dollop of whipped cream. To roast the blueberries, add 1 cup of blueberries, in a single layer, to an oven-proof baking dish. Sprinkle with a heaping teaspoon of granulated sugar and toss to coat. Bake in 425°F (220°C) oven, turning once, until the blueberries just start to release their juices but still hold their shape, about 8 minutes. Drizzle with 1 teaspoon of lemon juice. Photography by Jennifer Bartoli