Blueberry Gingerbread

Mysterygirl's Note:

I love this unusual gingerbread recipe and have always gotten great reviews. I got the recipes years ago from a cookbook that Benson & Hedges put out. (I haven't smoked since 1986 so you can tell that I have had this for a long time.)

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

• 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 fresh blueberries or 1 cup frozen blueberries
• 1 cup buttermilk
• 2 tablespoons sugar

Directions:

1. Preheat oven to 350 degrees.
2. With mixer, beat together oil, 1 C sugar, salt and molasses.
3. Beat in egg.
4. Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
5. Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
6. Stir in blueberries.
7. Pour into a greased and floured 12 x 7 baking dish.
8. Sprinkle top with remaining 2 Tbsp sugar.
9. Bake for 35- 40 minutes.
10. Cut into squares and serve warm with butter.
11. May be served with whipped cream for dessert.

Reviews

[Sandy1166]

This is absolutely the best gingerbread I've ever eaten...and, it's easy to make. It's very moist and has a wonderful flavor. No whipped cream is needed!!!!

[SerenaSnape]

Delicious gingerbread. I was hesitant about the blueberries at first, but I will make this again, for sure. I used a 9x13 pan, as that's what I had. Also, I used "sour milk" (1 Tb vinegar + milk to 1 cup), as I didn't have buttermilk on hand. It turned out great.

[daisy M]

Wonderful taste and on the lighter side. The bread was so moist yet did not stick to pan. Really delicate compared to my usual recipe.