Blueberry Gingerbread Cake |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Great gingerbread, best served warm with whipped cream. Ingredients:
1/2 cup vegetable oil |
1 cup white sugar |
3 tablespoons molasses |
1 egg |
2 cups all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup fresh blueberries |
1 cup buttermilk |
1 tablespoon raw sugar (optional) |
Directions:
1. Preheat the oven to 350. Grease a 11x7 inch baking dish.
2. In a large bowl, mix together the oil, sugar and molasses until well blended. Beat in the egg.
3. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat.
4. Stir the dry mixture into the wet mixture alternating with the buttermilk, mixing after each addition. Carefully stir in blueberries.
5. Pour the batter into the prepared pan, and sprinkle optional sugar over the top.
6. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
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