Blueberry Gingerbread Cake

Name: Blueberry Gingerbread Cake
Ingredients: 1 cup plus 2 tablespoons sugar, divided; 1/2 cup vegetable oil; 3 tablespoons molasses; 1/2 teaspoon salt; 1 large egg; 2 cups plus 1 tablespoon all-purpose flour, divided; 1 teaspoon ground cinnamon; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1 cup buttermilk; 1 cup fresh or frozen blueberries

13 ingredients

2 steps

Ingredients

1 cup plus 2 tablespoons sugar, divided
1/2 cup vegetable oil
3 tablespoons molasses
1/2 teaspoon salt
1 large egg
2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup buttermilk
1 cup fresh or frozen blueberries

Directions

1

In a large bowl, combine 1 cup sugar, oil, molasses and salt. Beat in egg. Combine 2 cups flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to the sugar mixture alternately with buttermilk. Place the remaining flour in a resealable plastic bag; add blueberries and shake lightly to coat. Fold into batter.
2

Pour into a greased 11x7-in. baking dish. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.