Blueberry gingerbread
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oil |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Molasses |
| 1 | Egg | |
| 2 | cups | Flour |
| ½ | teaspoon | Ginger |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Baking soda |
| 1 | cup | Blueberries; fresh or frozen |
| 1 | cup | Buttermilk |
| 2 | tablespoons | Sugar |
Directions
With electric mixer, beat together oil, sugar, salt and molasses; beat in egg. Combine flour, spices and baking soda; dredge blueberries with 2 tbls flour mixture. Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition. Stir in blueberries. Pour into a greased and floured 12x7-1/2x2 inch baking dish. Sprinkle top with remaining sugar. Bake in a 350F oven for 35-40 minutes. Cut into squares and serve warm with butter; or with whipping cream for a dessert.
per serving: 263Cal, 10gFat, 41gCarb, 224mgNa, 18mgChol from Squire Tarbox Inn, Wiscasset, Maine from: Deseret News, 2/14/95 Submitted By JEANNE GEAKE On 02-17-95