Blueberry Gingerbread

Name: Blueberry Gingerbread
Ingredients: 1 cup sugar; 1/2 cup cooking oil I use canola; 1/2 teaspoon salt; 4 tablespoons molasses; 1 egg; 2 cups all purpose flour; 1 teaspoon powdered ginger; 1 cinnamon teapoon; 1/2 teaspoon nutmeg; 1/2 teaspoon mace optional; 1/2 teaspoon baking soda use 1 teaspoon for a lighter gingerbread; 1 cup fresh blueberries; 1 cup buttermilk; sugar for sprinkling on top

14 ingredients

6 steps

Ingredients

1 cup sugar
1/2 cup cooking oil I use canola
1/2 teaspoon salt
4 tablespoons molasses
1 egg
2 cups all purpose flour
1 teaspoon powdered ginger
1 cinnamon teapoon
1/2 teaspoon nutmeg
1/2 teaspoon mace optional
1/2 teaspoon baking soda use 1 teaspoon for a lighter gingerbread
1 cup fresh blueberries
1 cup buttermilk
sugar for sprinkling on top

Directions

1

Preheat an oven to 350 degrees, and grease a 12x7 baking dish, or a cupcake pan. Dust the blueberries with a tablespoon of flour, sifting off any excess. This important step will keep the blueberries suspended in the batter, and they will not all fall to the bottom. Set aside.
2

In a stand mixer or with a hand mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
3

In a seperate bowl, sift together the flour, spices and baking soda. Because I like a very moist and dense cake, I use very little baking soda, but you can use up to one teaspoon.
4

Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
5

Gently stir in the blueberries, and pour the batter into the prepared pans.
6

Sprinkle some sugar on top, and bake in the preheated oven for 35 to 40 minutes