Blueberry abundance cake
Blueberries are by far my favorite fruit. All berries are awesome in my book but blueberries rule the berry world (try saying that 5 times fast!).
Aside from their obvious health benefits and their superfood status, they’re just yummy. Sweet, sometimes sour, a bit crunchy and even mushy I try to eat about 1 cup every single day. Frozen in the winter when not in season and yay! for July when they are in complete abundance! Now I can easily consume 3 cups a day and often have to remind myself to eat other fruit and veggies.
Today I began with my usual mish mash of plain yogurt, chia seeds, goji berries, oats, nut butter and of course..blueberries.
For dessert it was blueberry ice cream thanks to Heathers protein ice cream recipe. I changed it up a bit by skipping the cocoa powder and adding 1/2 cup of frozen blueberries. You really do need a Vitamix for this but when I didn’t have one I used a food processor and blended yogurt, blueberries, vanilla and stevia until smooth and then froze just until I could still stir it up with a fork and then re-freeze until desired consistency (like a Granita). Or you could always just take the same mixture and turn it into a smoothy.
Since I have this problem of an over abundance of blueberries right now and a big basket of lemons then the only solution is to make the man some cake.
I’ll be travelling soon for 10 days with the girls so I always leave some kind of little cakes in the freezer for him while we’re gone so between blueberry and zucchini cake , he should be good until we get back! I quadrupled my recipe but here it is for 1 loaf.
Blueberry abundance cake
1/4 cup melted butter or canola oil
2 tbsp of lemon juice plus another 1/4 cup separate
2 eggs or 4 egg whites
1/4 cup milk
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
3/4 cup Splenda or white sugar
2 tbsp lemon zest (or more if you have it from left over lemons)
1 tsp cinnamon
1 tsp vanilla
1 cup blueberries
First combine your 1/4 cup milk with a 1/4 cup of lemon juice and let sit for 5 min. Combine all wet ingredients into one bowl.
Combine all dry ingredients in one bowl. Next pour milk into wet mixture and then combine with dry mixture. Gently fold in blueberries. I made 3 loaves and used a different topping for each, coconut on the first, dry oats on the second and a mixture of brown sugar, cinnamon and sesame seeds on the third.
Bake in a 350 degree oven until centre is cooked through.
Oh and did I mention cottage cheese, almonds and blueberries or
spinach salad with balsamic, toasted walnuts and blueberries or
well….you get the picture.