Ingredients
- 1 1/2 c. white flour
- 1/2 c. wheat flour
- 1 1/2 tsp. ginger
- 1 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/8 tsp. ground cloves
- 3/4 c. buttermilk
- 1/3 c. white sugar
- 1/3 c. brown sugar
- 1/2 c. molasses
- 1/4 c. 1% milk
- 1/4 cup canola oil
- 2 eggs
- 2 c. blueberries (frozen or fresh)
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Blueberry Gingerbread
Time: 30 minutes prep, 45 minutes cook
Servings: 14
Directions
- Pan: Oil an 11 x 7-inch baking dish or 9-inch square baking pan.
- Combine flour and next 7 ingredients (flour through cloves) in a large bowl. Make a well in the center.
- Combine buttermilk, sugar, molasses, milk, oil and eggs. Stir well.
- Add wet ingredients into the dry ingredients, stirring just until moist. Fold in blueberries.
- Spoon batter into the baking dish.
- Bake at 350 for 45 minutes or until a wooden pick inserted in the center of cake comes out clean. Cool in dish for 10 minutes on a wire rack.
- Serve alone, or with a bit of whipped topping.
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Summary
This is a new recipe for me. The first time I made it the cake got rave reviews! It's moist, tasty and satisfying. It's a great gingerbread for people who don't love gingerbread; the ginger flavor is mild unless you add the optional crystallized ginger.
