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Categories:
sugar cooking oil salt molasses egg flour powdered ginger cinnamon nutmeg mace optional baking soda fresh blueberries buttermilk sugar
Viewed: 38 - Published at: 5 years agoIngredients
- 1 cup sugar
- 1/2 cup cooking oil I use canola
- 1/2 teaspoon salt
- 4 tablespoons molasses
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon powdered ginger
- 1 cinnamon teapoon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon mace optional
- 1/2 teaspoon baking soda use 1 teaspoon for a lighter gingerbread
- 1 cup fresh blueberries
- 1 cup buttermilk
- sugar for sprinkling on top
Method
- Preheat an oven to 350 degrees, and grease a 12x7 baking dish, or a cupcake pan. Dust the blueberries with a tablespoon of flour, sifting off any excess. This important step will keep the blueberries suspended in the batter, and they will not all fall to the bottom. Set aside.
- In a stand mixer or with a hand mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
- In a seperate bowl, sift together the flour, spices and baking soda. Because I like a very moist and dense cake, I use very little baking soda, but you can use up to one teaspoon.
- Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
- Gently stir in the blueberries, and pour the batter into the prepared pans.
- Sprinkle some sugar on top, and bake in the preheated oven for 35 to 40 minutes
