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Lemon Berry Buttermilk Loaf Cake

It's that time of the year when you want to use the fruits in season.  Blueberries, Strawberries, Raspberries or basically any kind of berry.  Try incorporating these berries in a loaf cake.  You would normally have most of these ingredients in your pantry, and its really quick to throw together.  But most of all it delicious.  

The fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrient content in blueberries supports heart health. The absence of cholesterol from blueberries is also beneficial to the heart. Fiber content helps to reduce the total amount of cholesterol in the blood and decrease the risk of heart disease

Red Raspberries contain strong antioxidants such as Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-related decline. They are high in ellagic acid, a known chemopreventative, and have been shown to have anti-inflammatory properties.

Nutritional highlights. Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fiber, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavanoids which makes strawberries bright red.

So why not use some berries when you bake.  It's not only good for you but it tastes good too.

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3 eggs
Extracts and lemon peel
Raspberries and blueberries

Simply whisk the eggs, buttermilk, lemon juice, butter in a bowl.  Then whisk the flour, sugar, baking powder, salt in another bowl.  Add lemon peel or lemon zest to the flour.  Add the berries to the flour mixture.  Stir the berries in the flour to coat, but don't break.

Flour mixture
Lemon berry buttermilk loaf cake uncooked
Lemon berry buttermilk loaf cake cooked

Fold the wet ingredients into the dry ingredients.  Gently fold until you don't see any more flour.  Pour into a greased loaf pan and bake for 45 to 50 minutes or until a toothpick comes out clean.

Low carb|Gluten free| Crack Slaw

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