Fresh Blueberry Gingerbread Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
Ingredients
| Blueberries | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground mace | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 | |
| 4 tablespoons dark molasses | ||
| Buttermilk | 1 Cup (16 tbs) | |
Directions
Wash and dry fresh blueberries; toss with 2 tablespoons flour; set aside.
Mix remaining flour with soda, ginger, cinnamon, mace, and salt; set aside.
In large mixing bowl beat together oil, sugar, egg, and molasses; mix well.
Add flour alternately with buttermilk to creamed mixture; beat until smooth; gently fold in blueberries.
Pour into a greased and floured 9-inch square pan.
Bake at 350 degrees 35-40 minutes, or until center tests done.
Can be served with a dollop of whipped cream or sour cream.
Mix remaining flour with soda, ginger, cinnamon, mace, and salt; set aside.
In large mixing bowl beat together oil, sugar, egg, and molasses; mix well.
Add flour alternately with buttermilk to creamed mixture; beat until smooth; gently fold in blueberries.
Pour into a greased and floured 9-inch square pan.
Bake at 350 degrees 35-40 minutes, or until center tests done.
Can be served with a dollop of whipped cream or sour cream.
Chef
