How to make Fresh Baked Blueberry Bread
Blueberries are a nutrient powerhouse bursting with antioxidants and phytochemicals. Together they boost your immune system and provide anti-inflammatory protection to your cells. These small berries are also packed with fiber, folate, vitamins B6, C, and K, as well as iron, calcium, manganese, and zinc. All these nutrients play an important role in your brain, gut, and heart health. Vitamin K also increases calcium absorption, which helps keep bones strong. In addition, vitamin C is essential for healthy skin and just one cup of blueberries provides 24% of your daily value.
Research suggests that the blue-hued antioxidant anthocyanin may help delay symptoms of Alzheimer’s disease or dementia. Blueberries are a great source of prebiotics. In conjunction with probiotics, they promote a healthy balance of bacteria in your gut (microbiome). Gut bacteria are important for proper digestion and absorption of nutrients. Your gut health also regulates your emotional and cognitive systems through the gut-brain axis. Therefore, a nutritious meal plan incorporating antioxidant and phytochemical-rich foods like blueberries can positively impact your overall health and well-being.
In honor of Alzheimer’s and Brain Awareness Month, here’s a blueberry-filled recipe that’s bursting with flavor and nutrition! When baking, we try to add as many nutrients to a recipe as possible. Yogurt provides additional calcium and protein. We also tossed in some chia seeds because they’re a great source of fiber, heart-healthy fats, plant protein, and calcium. Enjoy our Blueberry Bread for breakfast, as a snack, or dessert!
Ingredients
8-10 slices / 1 slice per serving
- 1 c fresh blueberries
- 1 tablespoon + 1¼ cups all-purpose flour (gluten-free optional)
- 2 eggs
- 1 (5.3 oz) full-fat plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 1 cup dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon chia seeds
- ¼ c fresh blueberries, garnish
Directions
- Preheat oven to 350ºF degrees and line a 9 x 5-inch pan with parchment paper. If you use a different size pan baking time will vary.
- Toss blueberries in 1 tablespoon of flour and set aside. This prevents the berries from sinking to the bottom of the pan.
- In a separate bowl, blend together the eggs, yogurt, and vanilla.
- Mix in the brown sugar. Then, add the remaining 1¼ cups flour, add baking powder, salt, and chia seeds. Be careful not to over mix.
- Fold in the blueberries and place batter in baking pan.
- Bake for approximately 30-35 minutes or until toothpick inserted in center of bread comes out clean.
- Allow to cool for 30 minutes. Slice and serve. Top with vanilla ice cream or peanut butter!
