Berries for the Brain

Every now and again my Mother will mention a fruit or some other food that she heard was so good for you, and that she bought some so she would be sure to get the benefits the food is known to possess. The funny thing is that usually it’s something she knows she doesn’t like but she is willing to force herself to eat it because it’s SOOOO good for her… blueberries are one of those foods.

All those wonderfully smart scientists who conduct their thorough tests and give us the nutritional breakdown of the foods we eat have provided enough praise for the little blue berry that it tops most nutritionists lists for “you, really should be eating these”. Known for their polyphenols to fend off memory deterioration as we age as well as many other benefits from compounds like anthocyanin that are antioxidant and anti-inflammatory are just a few reasons why there should be one of those tiny cartons of berries in every shopping basket you take to the cashier.

I’ll admit that I am a fan of the super-berries and love throwing a few into a morning bowl of oatmeal or afternoon yogurt snack and they are sure to find their way into my baking that I happily share with my Mother–which to her dismay she likes even though it’s popping with blueberries.


blueberry-poppyseed-cake


Blueberry Poppy-Seed Coffee Cake

  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1/2 cup Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 cup butter, cold and cut into pieces
  • 1 Tablespoon Poppy Seeds
  • 3/4 cup low-fat Buttermilk
  • 1 Egg
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon Zest
  • 1 cup fresh Blueberries
  1. Preheat oven to 350°F. Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
  2. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl. Cut in butter, using a pastry blender until mixture resembles coarse crumbs. Stir in poppy seeds.
  3. Combine buttermilk, egg, vanilla and lemon zest in small bowl until blended.
  4. Stir buttermilk mixture into flour mixture just until blended.
  5. Spread half of the batter into prepared pan; top with blueberries.
  6. Drop remaining batter in 8 dollops onto blueberries, leaving some berries uncovered. Bake about 35 minutes or until golden brown.
  7. Cool 15 minutes in pan on wire rack. Remove coffeecake from pan. Remove paper from bottom of cake. Serve warm.
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