Lemon Blueberry Bread
Little drops of powerful energy. We've probably all heard that blueberries are healthy for us, so let's look a little bit deeper into why they're so important for our bodies.
By consuming more fruits and vegetables we are already going to have much healthier lifestyle, which can help to lower the risk of many lifestyle related health conditions.
Since blueberries are good sources of iron, phosphorous, calcium, magnesium, zinc and vitamin K, this helps contribute to maintaining healthy bones. The strength and elasticity of the bones and joints is mainly in part by the iron and zinc. We all know calcium is important for strong bones, but the vitamin K helps to improve the absorption of calcium.
Lower Blood Pressure
Blueberries contain potassium, calcium, and magnesium, which have been found to help decrease blood pressure naturally. Plus, they're naturally sodium free.
Heart Disease Preventing
Since blueberries contain a good amount of fiber, this helps to lower the total amount of cholesterol found in the blood, which helps to decrease heart disease. They also contain potassium, folate, vitamin B6, vitamin C, and phytonutrients, which all support heart health.
Blueberries contain various phytonutrients which function as powerful antioxidants. Antioxidants help to protect the cells against free radical damage. They help to inhibit tumor growth as well.
Our skin relies on vitamin C for collagen, which helps it to be more smooth and less wrinkles.
Blueberry Lemon Bread Recipe:
5 tablespoons vegan unsalted butter, melted
1 cup blueberries (fresh or frozen) 1 1/2 cups plus 2 tablespoons all-purpose flour 1 cup sugar
1 lemon, zested and juiced (about 3 tablespoons ) 1 teaspoon baking powder pinch of salt 1/2 cup soy milk (or other milk alternative) 1 tablespoon Egg Replacer (EnerG brand) + 4 Tbsp water (Or you can use 2 Tbsp ground flaxseed +6 Tbsp water)
Glaze: 1 lemon, juiced 1/4 powdered sugar Directions Preheat the oven to 350 degrees F. Lightly oil a 4-by-8-by-2-inch loaf pan. Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside. Beat together the butter, sugar, egg replacer mixture, lemon zest and lemon juice in the bowl of an electric mixer, or using a spoon. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and soy milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack. Directions for glaze:
In a small bowl stir together 2 tablespoons lemon juice with the powdered sugar until it's completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature
This is the Egg Replacer that I used in the recipe. But you can use ground flaxseed if you want. Just use 2 Tbsp ground flaxseed, mixed with 6 Tbsp water.