Blueberry Gingerbread
By: Timeless Gourmet
Published: Thursday, December 10, 2009 - 3:46pm

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 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

Preparation

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

About


This is an old-time Maine recipe which I learned to make during the several years I lived in that state - taking advantage of the little wild Maine blueberries that really do seem to grow everywhere! It's a moist, flavorful and delightfully dense summertime gingerbread that's great at breakfast with butter, as a snack, or my favorite way to serve it - with freshly whipped cream as a dessert.When I can't get a hold of wild Maine blueberries, I use larger blueberries.The bigger berries make a most delicious syrup when they pop inside during cooking, and I load the gingerbread up with the little gems!

Comments:
Helen Pitlick

Yum- great photo!