Posted in Recipe

Blueberry Lemon Cake

This Blueberry Lemon Cake is loaded with juicy blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor.

It’s not too sweet and not too tangy, but just right. This is my favorite tea and coffee cake and also easy to make.

INGREDIENTS

1 cup plus 1 tablespoon all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup swerve sugar substitute
1/2 cup unsalted butter, softened, plus more for pan
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries
2 teaspoons lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon ground cinnamon optional
Powdered sugar1 tablespoon to sprinkle top of cake.

SERVING SIZE

8-10 People

TOTAL TIME

1 Hour, 30 Minutes

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease and flour an 8-inch springform pan.

2. Whisk together 1 cup of the flour, baking powder, and salt.

3. Beat the swerve sugar, butter, and vanilla with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating until blended after each addition. Gradually add the flour mixture, beating at low speed until just blended. Spread the batter evenly in the prepared pan.

4. Combine the blueberries, lemon zest, lemon juice, cinnamon, and the remaining 1 tablespoon flour; sprinkle the blueberry mixture evenly over the batter.

5. Bake until a wooden pick inserted in the center comes out clean, about 55 minutes. Cool in the pan about 10 minutes; run a thin knife around the edges of the cake. Remove the cake from the pan, and transfer to a platter. Dust the cake lightly with the powdered sugar. Serve warm or cool completely.

EQUIPMENT

You’ll need an 8-inch springform pan for this recipe.

Blueberry Lemon Cake
Posted in Bone Health, Eat Healthy, Gluten Free, Soup, Healthy, Delicious, Uncategorized, Vegetables

Vegetarian Vegetable Bean and Swiss Chard Soup

Woke up this morning and it was 44 degrees in NE Ohio.

Unseasonably cool for August.

Today’s menu homemade soup

Vegetarian Vegetable Bean and Swiss Chard Soup

1/2 large onion, diced

2-3 cloves garlic, minced

2 tbsp. of oil or vegan margarine

3 ribs celery, diced

2 handfuls of fresh green beans stems cut off.

10 leaves of Swiss or Rainbow Chard without the spines of the Chard.

3 medium-sized carrots, diced

Any other vegetables desired, about 1/2 cup each

I like zucchini and sometimes chopped butternut squash

8 cups water or vegetable broth

1 cup pearled barley, uncooked

1 cup pinto or white beans, cooked or canned

1/3 cup tomato paste or crushed tomatoes

1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. celery salt (optional but adds a nice flavor)

1/2 tsp. basil optional

1/2 tsp. oregano or Italian spice mix

1/2 tsp. thyme

1 tsp. onion powder (optional)

2 large bay leaves

Salt and pepper to taste (optional)

How to Make It

In a large soup or stock pot, sautee the onions and garlic in the oil or vegan margarine for a minute or two, then add the celery, carrots and any other vegetables you are using for about 3 to 5 minutes.

Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer.

Once your soup is simmering, reduce the heat to medium-low and cover your pot.

Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.

Be sure to remove both of the bay leaves before serving your soup. You don’t want to eat one.

Taste, and then add in more spices or a bit of optional salt and pepper to taste and enjoy!

Recipe note: All of the ingredients in this soup are both vegetarian and vegan.

Need this recipe to be gluten-free as well? Just swap out the vegetable broth for water, or, use a homemade or gluten-free vegetable broth.

Be sure to read labels and check the ingredients on your herbs and spices as well, as sometimes there’s some gluten-containing additives which sneak in.

* if you eat meat you can always ad 1/4 pound small diced pancetta.

#Food

#Yummy

#Soup