When Fats Domino wrote the song “I found my thrill, on Blueberry Hill”, I don’t think he was talking about the health benefits of eating blueberries, but perhaps he just didn’t know the facts. Blueberries are a super food. A healing fruit that is high in antioxidants, blueberries provide vitamin C, B complex, vitamin E, vitamin A, copper selenium, zinc, and iron. An Ohio State University study published in 2009 found that blueberries shrunk the size of tumors and significantly improved survival rates in an animal research project. A compound in blueberries has also been found to prevent colon cancer, according to a 2007 study jointly conducted by scientists at Rutgers University and the U.S. Department of Agriculture. The study’s lead researcher, Bandaru Reddy, PhD., said, “This study underscores the need to include more berries in the diet, especially blueberries.” Maybe Fats Domino would have had a different name had he actually eaten blueberries? Anyways, for those of us who want the thrill of nourishing our bodies with the top super foods, blueberries should be added to the list.
2 cups The Pure Pantry Organic All Purpose Baking Mix
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 cup coconut oil or butter
1/2 c. brown sugar or coconut sugar
3 large eggs, beaten, or egg replacer
1/2 cup sour cream or sour cream substitute
3 tablespoons milk of choice (rice, almond or regular)
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 1/2 cups organic blueberries, preferably fresh but frozen can be substituted if defrosted and drained
3/4 cup The Pure Pantry Organic All Purpose Baking Mix
1/3 cup coconut oil or butter
1 tablespoon brown sugar or coconut sugar
Preheat oven to 350˚F.
Combine baking mix, salt, and nutmeg in large mixing bowl.
In a medium mixing bowl beat coconut oil (or butter). Add brown sugar (or coconut sugar) and cream together. Add eggs one at a time, blending after each addition. With mixer on low, add sour cream (or non-dairy substitute), milk, vanilla and lemon zest.
Gently fold in blueberries with spoon. Pour into greased bundt pan or 9 x 11 inch baking dish.
Prepare crumb topping by blending coconut oil (or butter) with baking mix and sugar until mixture resembles pea sized crumbs. Sprinkle crumb mixture on top of cake.
Bake for 30 minutes or until tester comes out clean. Cool before serving.