Prep 5 mins
Cook 40 mins
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.)
- 1⁄2 cup oil
- 1 cup sugar
- 1⁄2 teaspoon salt
- 3 tablespoons molasses
- 1 egg
- 2 cups flour
- 1⁄2 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 cup fresh blueberries or 1 cup frozen blueberries
- 1 cup buttermilk
- 2 tablespoons sugar
- Preheat oven to 350 degrees.
- With mixer, beat together oil, 1 C sugar, salt and molasses.
- Beat in egg.
- Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
- Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
- Stir in blueberries.
- Pour into a greased and floured 12 x 7 baking dish.
- Sprinkle top with remaining 2 Tbsp sugar.
- Bake for 35- 40 minutes.
- Cut into squares and serve warm with butter.
- May be served with whipped cream for dessert.
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!!!!
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.
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.