Fresh Blueberry Gingerbread
|Fresh blueberries||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 1⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Dark molasses||4 Tablespoon|
|Buttermilk||1 Cup (16 tbs)|
Wash and dry fresh blueberries; toss with 2 tablespoons flour; set aside.
Mix remaining flour with soda, ginger, cinnamon, mace, and salt; set aside.
In large mixing bowl beat together oil, sugar, egg, and molasses; mix well.
Add flour alternately with buttermilk to creamed mixture; beat until smooth; gently fold in blueberries.
Pour into a greased and floured 9-inch square pan.
Bake at 350 degrees 35-40 minutes, or until center tests done.
Can be served with a dollop of whipped cream or sour cream.