One-Bowl Blueberry Almond Pound Cake

For us, July means one thing: fresh blueberries. And while it’s hard to beat a handful of fresh, chilled fruit on a steaming summer day, sometimes we appreciate shaking up our snack routine. So we developed this One-Bowl Blueberry Almond Pound Cake recipe, to showcase the best qualities of ripe blueberries.

A lower-fat, dairy-free, no-refined-sugar alternative to the bakery favorite, this blueberry pound cake is tender and fluffy. The citrus and almond complement the blueberries, rather than overpowering them. And it all comes together in a single bowl, for simple cleanup.

Top with other berries, such as sliced strawberries, or with a berry compote. You can also drizzle it with your favorite icing, or serve with a dollop of lemon curd or whipped cream.

One-Bowl Blueberry Almond Pound Cake

Ingredients

• 2 flax “eggs” (each “egg” is 1 tablespoons ground flaxseed combined with 3 tablespoons water)

• 1 ¼ cups all-purpose flour

• 1 cup almond flour

• 1/2 cup maple syrup (or a mix of agave and maple syrup)

• ½ cup canola oil

• 1/4 cup applesauce

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 3/4 teaspoon baking soda

• ¾ teaspoon sea salt

• 1 ½ to cups fresh blueberries

Instructions

1. Preheat the oven to 350°F. Grease a 9” x 5” loaf pan with butter or vegan butter, and dust it with flour; tap out the excess.

2. In a large bowl or a stand mixer, beat the flax eggs, flour, maple syrup, oil, applesauce, vanilla, lemon zest, baking soda, and salt with a hand mixer on low speed just until combined, and then on medium until smooth. Do not overmix. Fold in the blueberries.

3. Pour the mix into the prepared loaf pan and gentle shake the sides to even out the top. Bake about 1 hour, or up to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes. Remove the cake from the pan and allow to cool completely on a wire rack. 

Berries May Protect against Alzheimer's

It’s no secret that a good diet is a key to health and longevity. But only in recent years have we begun to understand the positive effect of a nutritious diet on the brain. A new study out of Tufts University shows that regular intake of berries, as well as apples and tea, may protect against the cognitive decline caused by different forms of dementia, including Alzheimer’s disease.

In the new study, which monitored participants over 20 years, people who ate foods containing high levels of flavonoids were less likely to develop Alzheimer’s disease and other dementias. Flavonoids are naturally occuring compounds that have the ability to neutralize free radicals, which cause damage to cells over time.

Although the exact amount of flavonoids needed to protect agains such diseases is still unknown, researchers theorize that the compounds’ anti-inflammatory effect is what makes them such powerful protectors against dementia. And three types of flavonoids that are found in berries—as well as apples, pears, green tea, red wine, and onions—are thought to be particularly valuable. While flavonoid supplements can help, researchers say there’s no substitute for incorporating them into your diet through fresh foods.

Study participants who experienced the most protection consumed about 7.5 cups of blueberries or strawberries, eight apples or pears, and 19 cups of tea per month—about 1 apple or pear and a handful of berries every few days, and a cup of tea every other day.

That’s an easily attainable goal for anyone, especially in New York State, where we have a wide variety of farms growing fresh, organic and low-pesticide strawberries, blueberries, blackberries, and raspberries. Here’s how to find a farm near you that’s selling fresh, healthful berries.

Read more about the new study and how berries can be part of a diet that protects against Alzheimer’s here.

Dairy-Free Cashew Cheesecakes with Blueberries

The hint of warm weather we’ve had in New York State has us dreaming of summer. Until the real deal arrives, we’ll recreate the taste of it in the kitchen with our favorite berry recipes. This simple, healthy, non-dairy take on blueberry cheesecake is about as simple as it gets—but packs a major punch of flavor.

All you need to make these no-cook, vegan cheesecakes are a bunch of ingredients you probably already have in your pantry. Because they’re frozen before serving, fresh or frozen blueberries work equally well. You can also use homemade blueberry jam or compote, swirling a spoonful into the tops of your cheesecakes for a sweet treat and beautiful color. Serve individually, or arrange them on a tiered cake stand for extra visual appeal.

Ingredients

• 1 1/2 cups raw cashews 

• 1 cup crushed graham crackers

• 3–4 tablespoons vegan butter, softened

• Juice of 1 large lemon 

• 1/3 cup coconut oil, melted

• 2/3 cup coconut milk, mixed well

• 1/2 cup agave nectar

• 1/2 cup blueberries, fresh or frozen, or blueberry jam

Instructions

1. Grease a muffin tin or muffin cups, and set aside. In a bowl, pour boiling water over the cashews and soak for at least 20 minutes.

2. In a medium bowl, crumble the graham crackers with your fingers. Add 3 tablespoons vegan butter and mix until it begins to stick together when pinched with your fingers.

3. Scoop a heaping tablespoon of crust into each muffin cup and press down with the back of a spoon. Put the muffin tin in the freezer for about 30 minutes to set up.

4. In a blender, mix the lemon juice, coconut oil, coconut milk, and agave until very smooth. If the mixture doesn’t seem to be thickening, add another squeeze of agave or lemon juice and blend again. Taste and adjust for sweetness, or add a little salt if desired.

5. Divide the filling evenly among the muffin tins. Drizzle blueberry juice or jam onto the tops of the cheesecakes and swirl with a toothpick or spoon. Top with blueberries, either pressing them lightly into the cheesecake or mounding them on top. Cover loosely with plastic wrap or waxed paper and freeze for 4 to 6 hours, until hard.

6. Allow to warm slightly, until you can slide a butter knife around the edges to loosen. Use a spoon or miniature pastry spatula to remove them from the tin. Serve right out of the freezer, or let them sit at room temperature for 10 minutes before serving.

Blueberry Raspberry Zucchini Bread

We’re always looking for ways to make baked goods healthier. One of the best ways to do this is to reduce the amount of sugar used in the recipe, and add the nutritional boost of berries.

For this Blueberry Raspberry Zucchini Bread recipe, raspberries and blueberries take center stage in a light, fluffy, lemony zucchini bread. It’s the perfect way to showcase your farmers’ market haul—while also using up some of that extra zucchini. Larger, less flavorful zucchini are perfect for this. Be sure to drain the grated zucchini well, especially if it’s from a large squash; bigger zucchini tend to have a much higher water content. This recipe makes 2 large loaves or 4 minis—so you can share with friends, take them on picnics, or freeze a loaf or two for later!

Here’s how to make a crowd-pleasing Blueberry Raspberry Zucchini Bread:

Blueberry Raspberry Zucchini Bread

Ingredients

• 4 flax “eggs” (4 tablespoons flax meal combined with 12 tablespoons water)

• 1 cup sugar

• 1 cup applesauce

• 1 cup canola oil

• 2 cups unpeeled, grated zucchini, drained for at least 20 minutes

• juice of 1 lemon

• zest of 1 lemon

• 2 1/2 cups wheat flour

• 1 cups unbleached all-purpose flour

• 1 teaspoon salt

• 1 1/2 teaspoons baking soda

• 4 teaspoons baking powder

• 1 1/2 cups fresh blueberries, or a mix of blueberries and raspberries

Instructions

1. Preheat the oven to 350 degrees F. Make the flax “eggs” and allow mixture to sit for 10 minutes. Then beat the flax “eggs” on medium with the sugar and applesauce until well mixed. Add the oil and beat again. Add the zucchini, lemon juice, and lemon zest and mix well.

2. In a separate bowl, mix the flours, salt, baking soda, and baking powder. With the beaters on, gradually add the dry ingredients to the wet and mix well. Gently fold in the blueberries and raspberries.

3. Pour the batter into 2 silicone (or greased and floured) 5 x 9-inch loaf pans, or 4 mini loaf pans. Bake for 45 minutes, or until a knife inserted into the center of the loaves comes out clean.

4. Remove from the oven and cool 10 minutes. Remove the loaves from the pans and place on a wire rack to cool completely. 

Not Just for Dessert: How to Use Berries in Savory Recipes

Berries are a no-brainer in dessert, as well as in dozens of waffle, pancake, muffin, and breakfast-cake recipes. But why stop there, when you can enjoy the phenomenal taste and supernutritious benefits of berries with every meal? Here’s a little inspiration for using strawberries, blueberries, blackberries, and raspberries in some unexpected savory meals.

Serve berries in your next:

Raw salad. All berries, but especially strawberries and blueberries, are delicious with spinach, kale, mache, or mesclun mixes, where their sweetness takes the bite out of greens. Add a handful of nuts, like almonds or walnuts, for contrasting textures and extra nutritional punch.

Bruschetta. Fresh or as a jam, berries work beautifully with a drizzle of fine olive oil.

Grilled cheese. Make a berry jam or conserves—either from a single berry or mixed berries—and spread it over your bread before you grill cheese. We haven’t met a cheese yet that doesn’t taste amazing when paired with berries, so experiment with everything from sharp, tangy goat cheeses or aged hard cheeses like Parmesan or Asiago, to milder cheeses like Swiss, Gruyere, and cheddar.

Baked Brie. We weren’t kidding when we said berries go with any cheese! This dish never fails to please at dinner parties, but it couldn’t be easier to make. Simply stew the berries on the stovetop first to create a jammy consistency, the spoon it over freshly baked Brie.

Pizza. You could easily make a sweet—and crowd-pleasing—pizza with berries and a young goat cheese. But did you know that blackberries and raspberries provide a natural “lift” to earthier flavors like blue cheese and arugula? Or that strawberries and blueberries are a dream team when paired with spinach, mozzarella, and a dash of balsamic vinegar?

Sauce for proteins. This is one of our favorite—and probably the most underused—way to serve berries in a savory recipe. Stew them with a squeeze or two of agave or honey, plus a little cornstarch (if needed for thickening), then pour the sauce over roasted or grilled pork, beef, lamb, or tempeh. Serve with healthy grains like quinoa and brown rice.

Dipping sauce. Similar to the above, a stewed sauce of raspberries or strawberries makes a deliciously unexpected dip for fried chicken (or vegan “chicken”).

Spicy barbecue sauce. If you love a kick-in-the-pants barbecue sauce, try mixing berries along with chile peppers, like habanero, jalapeno, and chipotle, while cooking. Let the mixture sit for several hours before using, to deepen the flavors.

Ceviche. While berries may not seem like the most natural pairing with fish, they’re delightful in this traditional Latino dish, where citrus brings out their inherent brightness.

Tropical salsa. Mix the berries with mango, pineapple, cilantro, red onion, jalapeno, a healthy squeeze of lime juice, and salt and pepper to taste. Then serve over crispy fried tilapia or sea bass in fish tacos, or over shredded beef or pork nachos.

Mixed-berry Thanksgiving sauce. Tired of the same-old cranberry sauce? Reinvent it with a mixture of blueberries, strawberries, and raspberries. Your turkey—and your tastebuds—will thank you!

Cocktails. Sure, you’ve had berries in sweet spiked lemonades and iced teas. But have you tried them with stronger spirits? Muddle the berries with cachaça for an update on the Brazilian classic caipirinha, or blend with rum and mint for an unforgettable take on the mojito.

Are Frozen Berries as Nutritious as Fresh? You Bet!

A May article in The Guardian posed the following question and answer:

Q: Fresh [food] is best – right?

A: In fact, studies on the relative benefits of fresh and frozen show no consistent differences.

As far back as the late 1990s, the Food & Drug Administration declared that frozen fruits and vegetables provide the same essential nutrients and health benefits as fresh. Meanwhile, a more recent story on Health.com notes, “Some of the healthiest foods in the market are in the freezer section.” 

So when it comes to those local berries you bought and froze during the summer, rest assured that enjoying them during the fall and winter doesn’t mean that your favorite recipes will lack for any of the health benefits that make strawberries, raspberries, blackberries, and blueberries the superfoods they are. No matter whether fresh or frozen, berries are nutritional powerhouses that can contribute to a variety of positive health effects, from preventing to disease to maintaining a consistent weight.

The ability of frozen fruit and vegetables to retain their nutritional value has a lot to do with the quick-freezing and flash-freezing technologies that have been developed and refined since the 1920s. These days, frozen berries show no significant difference in nutrient levels as their fresh counterparts. They’ve also improved a lot in texture and flavor, thanks to manufactures’ desire to satisfy the savvy customer’s demand for healthier, better-tasting, and better-quality foods.

So take out a bag or two of your frozen farmers’ market berries and allow them to thaw overnight in the fridge. Add strawberries or blackberries to pancakes or acai bowls, fold blueberries into muffins and breads, and savor raspberries in sauces for meat and fish. Or enjoy enjoy a mix of berries in pies, tarts, trifles, and parfaits—without guilt or fear that they’re not as good for you as their freshly picked friends.

Farmers' Market Finds with Dale Ila Riggs

This summer, NYSBGA board chair Dale Ila Riggs was interviewed by Albany radio station WEQX about how she got her start in farming and why growing and selling healthy, happy berries has become such an important part of her work. Listen to the interview through the link below.

Snack Roundup: The 10 Best Blueberry Recipes

With blueberries at their peak for the next few weeks, we’ve rounded up our favorite blueberry recipes—savory and sweet—to keep this sweet and superhealthy fruit in your menu rotation all week long.

Anytime we hear blueberry and cake in the same sentence, we’re in. We’ll be starting the day with this Blueberry Breakfast Cake all summer.

This delightful morning variation on bread pudding is assembled the night before you serve it, making it perfect for when you have guests or when you want to present your family with something special on the weekend.

Two things we love (besides berries): naan and pizza. And we love them even more when combined with blueberries into this savory-sweet Blueberry, Feta, and Honey-Caramelized Onion Naan Pizza.

Use this Savory Blueberry Sauce to top roasted chicken or pork.

Who knew bruschetta could taste this good by swapping out the traditional tomato topping with blueberries?

This Scandinavian-style Blueberry Soup is a one-pot wonder that works equally well with fresh or frozen berries, so you can enjoy it all year long.

Pull out a few of those fresh strawberries you froze last month and put together this heavenly combo of blueberry and strawberry Cheesecake Bars.

Try pairing the zing of ginger with the natural sweetness of cooked berries in this Blueberry Ginger Pie.

This Blueberry Pecan Galette looks as impressive as it tastes, but it’s not difficult to make. Whip up the crust up to two days before guests arrive, then mix together the filling and bake.

Packed with protein, antioxidants, and tons of flavor, this smoothie is the perfect midday pick-me-up, especially when you’re trying to avoid sugary snacks.