[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

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

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

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

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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