Blueberry Gingerbread Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
The addition of blueberries in this gingerbread cake may be unusual, but the flavor is wonderfull. The mild ginger flavor appeals to all palates. #151;Vera Springer, Woodstock, Illinois Ingredients:
1 cup plus 2 tablespoons sugar, divided |
1/2 cup vegetable oil |
3 tablespoons molasses |
1/2 teaspoon salt |
1 egg |
2 cups plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1 teaspoon ground cinnamon |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1 cup buttermilk |
1 cup fresh or frozen blueberries |
Directions:
1. In a large bowl, combine 1 cup sugar, oil, molasses and salt. Beat in egg. Combine 2 cups flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to the sugar mixture alternately with buttermilk. Place the remaining flour in a resealable plastic bag; add blueberries and shake lightly to coat. Fold into batter.
2. Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.
|
|