Those deep indigo succulent little berries are packed with nutrition and are perfect this time of year. In just one serving, you can get almost 25 percent of your daily Vitamin C requirement. Vitamin C aids the formation of collagen and helps maintain healthy gums and capillaries. It also promotes iron absorption and a healthy immune system.
Blueberries are packed with dietary fiber and just a handful can help you meet your daily requirement.
Blueberries are an excellent source of manganese which plays an important role in bone development and in converting the proteins, carbohydrates and fats in food into to energy.
Blueberries are leaders in antioxidant activity. Antioxidants work to neutralize free radicals — unstable molecules linked to the development of cancer, cardiovascular disease and other age-related conditions such as Alzheimer’s. Substances in blueberries called polyphenols, specifically the anthocyanins that give the fruit its blue hue, are the major contributors to antioxidant antioxidant activity.
So try some today and live well!!
I love making Blueberry Buckle with
fresh blueberries and below is one of my favorite recipes with a cup of
black tea with cream. Enjoy!
Martha Stewart Living, July/August 2000
- Yield 1 ten-inch round cake or 2 six-inch round cakes
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- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 5 cups wild or cultivated blueberries
- Mrs. Kostyra's Streusel Topping
- Heat oven to 350 degrees. Butter a spring form baking pan, and dust with flour, tapping out excess. Set aside.
- In a medium bowl, sift together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
- Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
- Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.