Blueberry gingerbread w/cinnamon ice cre

Yield: 8 Servings

Measure Ingredient
1 cup Fresh or frozen (not thawed!) blueberries
2 tablespoons Sugar
2 tablespoons Blueberry vinegar; or white wine vinegar
½ cup Sour cream
1½ cup Flour
½ cup Brown sugar
1 teaspoon Baking soda
1 teaspoon Ground ginger
¼ teaspoon Salt
¼ teaspoon Cinnamon
¼ teaspoon Mace; ground
2 Eggs; lightly beaten
2 tablespoons Molasses
½ cup Unsalted butter; melted & cooled
Powdered sugar & fresh blueberries for garnish
1 quart Vanilla ice cream
2 teaspoons Ground cinnamon


From: albersa@... (ANN ALBERS)

Date: 18 Aug 1995 12:05:00 -0500 Preheat oven to 350 deg. In a small bowl, gently toss 1 c blueberries with granulated sugar & vinegar. Let stand at room temperature for 1 hr. Drain well, reserving berries & juices. Set berries aside. Stir juices into sour cream in a large bowl. In another bowl, combine flour, brown sugar, soda, ginger, salt, cinnamon and mace. Mix well and set aside.

Stir eggs, molasses, and melted butter into sour cream mixture. Add ½ c flour mixture and beat well. Add remaining flour mixture and beat until smooth and fluffy. Spread ⅔ batter into a greased 8¼ x 1 ¾" round baking dish, or better yet, into a 6 cup heart-shaped mold. Arrange berries over batter. Spoon remaining batter mounds over berries, not completely covering fruit.

Bake in a 350 deg oven for 35-40 minutes until top is dry and springy, and pick inserted in the center comes out clean. Cool on a rack. Dust with powdered sugar and serve with cinnamon iced cream! Serves 8.

Cinnamon Ice Cream: Soften ice cream slightly at room temperature about 10-15 minutes. With an electric mixer, beat till just creamy. Stir in cinnamon till blended. Refreeze at least 4 hrs before servings.

From September, 1990, Victoria Magazine REC.FOOD.RECIPES ARCHIVES



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