In recent years, I’ve come to love blueberries–even more than strawberries. It’s funny how our palettes evolve. When I was a kid, I hated blueberries but now they are a great addition to smoothies, salads, and desserts. More than being a naturally sweet treat, they have tons of health benefits and are considered the next superfood trend. Are you into blueberries?
Good for your heart
Eating blueberries helps ward off heart disease by lowering cholesterol and triglycerides. This also includes other degenerative diseases such as cancer. Additionally, a cup and a half of blueberries a week can significantly reduce the risk of a heart attack.
Better blood health
Lower blood pressure is a benefit for all. Eating a handful of blueberries daily can help prevent hypertension and regulate blood pressure.
Less belly fat
Research has found that blueberries help burn belly fat. This is a plus for those who have trouble losing in the midsection. What’s more is fresh, frozen, or freeze-dried blueberries decrease cravings and snacking.
Sharpens the brain
Blueberries increase mental acuity and brain function. This includes concentration, focus, memory, and understanding. The fruit is also known to have the ability to slow age-related cognitive decline.
Not a fan of uncooked blueberries? Try them in a delicious tart!
Blueberry Crumble Bars
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 24 servings
Crust and Crumble:
- 1 1/2 Cups of All-Purpose Flour
- 1 1/2 Cups of Quick Cooking Oats
- 1 1/2 Cups of Cane Sugar
- 3/4 Cup of Cold Vegan Butter
- 1/2 TSP of Ground Cinnamon
- 1/2 TSP of Baking Soda
- 2 Cups of Blueberries
- 2 TBSP of Cornstarch
- 2 TBSP of Lemon Juice
- Preheat oven to 375 degrees.
- Grease a medium-sized glass baking dish.
- Combine flour, oats, one cup of cane sugar, cinnamon, and baking soda in a bowl.
- Slowly cut butter into flour mixture until crumbs form. Set aside two cups of crumbs.
- Press remaining crumbs into baking dish and form crust.
- In a pan, bring blueberries, remaining half a cup of sugar, cornstarch, and lemon juice to a boil.
- Stir for two minutes until mixture thickens.
- Spread blueberry mixture over crust.
- Sprinkle the remaining crumbs on top.
- Bake for 25 minutes or until topping is brown.
- Let cool then cut and serve.