Lill's Blueberries in the Gingerbread ? |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I love gingerbread and this is my favourite. It's moist and plump with blueberries. The recipe is from The Grass Roots Cookbook (Great American Recipes from Kitchens across the land)...by Jean Anderson Ingredients:
2 cups flour, sifted |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon salt |
1/2 cup butter or 1/2 cup margarine or 1/2 cup shortening |
1 cup white sugar, plus |
3 tablespoons white sugar |
1 egg |
1 teaspoon baking soda, dissolved in |
1 cup buttermilk or 1 cup sour milk |
4 tablespoons molasses |
1 cup fresh blueberries, washed, stemmed and dried |
Directions:
1. Preheat oven to 350 degrees.
2. Sift the flour, cinnamon, ginger and salt, set aside.
3. Cream the butter and 1 cup of sugar until light and fluffy.
4. Beat in egg.
5. Add add the sifted ingredients alternating with the soda-buttermilk mixture.
6. Always begin and end with dry.
7. Stir in molasses, then fold in the blueberries gently.
8. Spoon batter into well greased and floured 9 x 9 x 2 pan.
9. Sprinkle remaining sugar on top.
10. Bake at 350 degrees for 45- 50 minutes.
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