[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Hey everyone! I’ve made this blueberry crumb cake many times, and it’s always a crowd pleaser! The small 6″ size also adds extra cuteness and allows you to give one away and keep one for yourself! I used wild blueberries in this recipe for the antioxidants, but use fresh if you like. Enjoy!

Recipe adapted from Ina Garten (https://bit.ly/15kTSB)

Ingredients

For the crumb topping:
2 T. granulated sugar
3 T. light brown sugar, lightly packed
1/2 tsp. cinnamon
Pinch of nutmeg
4 T. (1/2 stick) butter, melted
1/4 cup + 2 T. flour

For the cake:
6 tablespoons butter (3/4 stick)
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or wild blueberries

Directions:

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan or 2 6-inch round baking pans.

For the crumb topping:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

1. Cream the butter and sugar together for 4 to 5 minutes with an electric mixer until light and fluffy.
2. Add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
4. Add the flour mixture to the batter in 3 separate additions until combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan/s.
7. Sprinkle the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean.

Want to see more baking videos? Watch them all in one place here: https://bit.ly/11LroyI

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Music courtesy of Audio Network “Drive Me Home”

Amazon-IT: https://kinix.us/ochit/2/it/B00CYQXQ54/revisione
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