In a report on Prevent Disease website they had this to say about antioxidants: “Antioxidants fight damage to cells from rogue molecules called “free radicals.” Experts believe this assault on cells may fuel killer diseases such as heart disease and cancer, and even aging itself.”
On the top of their list were small red beans and the second, wild blueberries. I was very glad to see this blue fruit still competing to stay as close to number one as possible. I thought the link and the list of the top 20 foods would prove helpful for us so we can include these powerful and healing foods on our shopping list.
Their Top 20:
- Small red beans (dried).
- Wild blueberries.
- Red Kidney beans.
- Pinto beans.
- Blueberries (cultivated).
- Cranberries.
- Artichokes (cooked).
- Blackberries.
- Prunes.
- Raspberries.
- Strawberries.
- Red Delicious apples.
- Granny Smith apples.
- Pecans.
- Sweet cherries.
- Black plums.
- Russet potatoes (cooked).
- Black beans (dried).
- Plums.
- Gala apples.
I decided to adapt a recipe that caught my eye, from a Martha Stewart magazine. I appreciated the fact that the recipe called for both baking powder and baking soda (which is three times more powerful than baking powder). Whenever we venture into our kitchens and mix up ingredients to bake, we are following specific directions and because we are combining little explosions or bursts of scientific manipulations, we are really cooking chemists. We bake using formulas and I find it particularly satisfying each time I add some of this and some of that, mix these volatile ingredients, and then expose the concoction to heat by baking it in an oven … and that’s where the magic occurs. In about an hour a delicious creation is turned into another culinary masterpiece that usually makes people exclaim. Now that’s chemistry!
Streusel is a beautiful topping which lends subtle sweetness, color and crunch to this cake. You’ll simply have to either trust me or bake it yourself to understand just how good this dessert is.
Blueberry Streusel Cake
Preheat oven 350º and spray non-stick cooking spray onto a 9″ baking pan.
Streusel
1 cup all purpose flour
1/2 cup firmly packed brown sugar
1/4 tsp salt
1/2 cup butter (cut into cubes)
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1) Combine flour, salt and brown sugar in a medium bowl.
2) Cut in the butter, by using your hands or a pastry blender, until large moist crumbs appear.
3) Chill for fifteen minutes.
The Cake
4 Tbsp butter (softened)
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp allspice
3/4 cup sugar
1 large egg
2/3 cup buttermilk
1 1/2 cups fresh blueberries (toss rinsed and dried fruit with 1 Tbsp flour, just prior to adding to the mixed batter)
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1) Stir flour, baking powder, baking soda, salt and allspice together in a medium bowl.
2) In a large mixing bowl and using a mixer, beat the butter and sugar until fluffy.
3) Add large egg and beat well.
3) Alternating the dry ingredients and the liquid, add to the mixing bowl and blend, ending with the liquid.
4) The batter will appear stiff.
5) Toss the fresh blueberries with the flour and gently add and fold them into the batter.
6) Spread into baking pan and cover the top with the streusel.
7) Place baking pan into oven on top of a cookie sheet. This will prevent the bottom of the cake from burning.
Bake 45 to 50 minutes, until toothpick come out clean.
9) Allow cake to cool on baking rack for at least 10 to 15 minutes and then sift 10X sugar on top, if desired.
Serve while still warm, perhaps fifteen minutes after removing from the oven.
