Blueberry Gingerbread

Recipes from Great American Inns, p. 30

½ cup cooking oil

1 cup sugar

½ teaspoon salt

3 tablespoons molasses

1 egg

2 cups all-purpose flour

½ teaspoon ginger

1 teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon baking soda

1 cup fresh or frozen blueberries

1 cup buttermilk

2 tablespoons sugar

With electric mixer, beat together oil, 1 cup sugar, salt and molasses; beat in egg. 

What's the onomatopoeia for a mixer noise? 

Combine flour, spices and baking soda; dredge blueberries with 2 tablespoons of flour mixture. 

Keep those berries coated!

Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition. Stir in blueberries. Pour into a greased and floured 12x7 ½ x2-inch baking dish. Sprinkle top with remaining sugar. 

This is a satisfying amount of sugar.

Bake in a 350F oven for 35-40 minutes. Cut into squares and serve warm with butter. May be served with whipped cream for dessert.

Boom, baby!

My Rating: 5/5 "I didn't know that gingerbread needed blueberries, but now I do and my life is much better for it. The flavors all complement each other surprisingly well and the texture is moist and satisfying. Try this unique spin on an already delicious dessert!"