Blueberry Gingerbread Recipe
Servings: 1
Ingredients
- 1 1/2 c. King Arthur Unbleached All-Purpose Flour
- 1/2 c. butter or possibly margarine (1 stick)
- 1 c. sugar
- 2 x Large eggs
- 1/2 c. molasses
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 2 tsp baking soda
- 1 c. lightly floured blueberries
- 1 c. boiling water
Directions
- Method IIn a large mixing bowl, combine the first nine ingredients (up to the blueberries and water). Beat till smooth. Gently mix in the blueberries, then the water. Pour the batter into a lightly greased 9 x 9-inch square pan.
- Bake the gingerbread in a preheated 350F oven for 40 to 45 min, or possibly till the top is hard and a cake tester inserted in the center comes out clean. Remove from the oven, and cold on a wire rack.
- Yield: 16 squares.
- Method IIPrepare the batter as directed above, but do not stir the boiling water into the batter. Instead, spoon the batter into the pan, and pour the boiling water over the batter. Bake and cold as above.
- Yield: 16 squares
- This cake is particularly good served with lightly sweetened whipped cream, with extra blueberries on top as a garnish. It's a staple of many a Downeast church supper, come August.
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