This blueberry gingerbread can be enjoyed anytime — as a summertime breakfast drizzled with syrup, or as a holiday dessert, topped with whipped cream. Little Maine blueberry gems create the perfect pop of color and flavor as they stud this moist and spiced gingerbread loaf.
1 cup sugar
1/2 cup cooking oil (like canola)
1/2 teaspoon salt
4 tablespoons molasses
2 cups all purpose flour
1 teaspoon powdered ginger
1 teapoon cinnamon
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
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.
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.
In a separate 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.
Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
Gently stir in the blueberries, and pour the batter into the prepared pans. Sprinkle some sugar on top, and bake in the preheated oven for 35 to 40 minutes.