Ingredients
-
1/2
-
1
-
1/2
-
3
-
1
-
2
-
1/2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Blueberry Gingerbread,I love this unusual gingerbread recipe and have always gotten great reviews. I got the recipes years ago from a cookbook that Benson & Hedges put out. (I haven’t smoked since 1986 so you can tell that I have had this for a long time.),Sooo delicious! I’d give it 5 stars just for the aroma alone — my house smells wonderful. This gingerbread is so moist and delicious and the blueberries are a wonderful addition. This gingerbread won’t last long at my house for sure. Made for the Sweet December tag, December, 2013.,Update 8/11/08: A friend asked me to make it for her — a camping cook-out competition. It won first place! (out of 32 entries in dessert competition). She cut it up to look like a star and placed sliced strawberries around it. Received a very nice trophy too! Absolutely wonderful! Not overpowering gingerbread flavor — the blueberries make the difference. used a 11 x 8 baking dish. Served as is (no additional butter or whipped cream). I would suggest that you don’t cover it tightly…the sugar tends to be absorbed and you lose the crunchy top created by the sugar. This is a keeper!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
With Mixer, Beat Together Oil, 1 C Sugar, Salt and Molasses. |
|
3
Done
|
Beat in Egg. |
|
4
Done
|
Combine Flour, Spices and Baking Soda, Dredge Blueberries With 2 Tbsp of Mixture. |
|
5
Done
|
Add Remaining Flour Mixture to First Mixture Alternately With Buttermilk, Beating After Each Addition. |
|
6
Done
|
Stir in Blueberries. |
|
7
Done
|
Pour Into a Greased and Floured 12 X 7 Baking Dish. |
|
8
Done
|
Sprinkle Top With Remaining 2 Tbsp Sugar. |
|
9
Done
|
Bake For 35- 40 Minutes. |
|
10
Done
|
Cut Into Squares and Serve Warm With Butter. |
