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Gingerbread: Blueberry Gingerbread

Source of Recipe

King Arthur Flour


Recipe Introduction

"This cake is particularly good served with lightly sweetened whipped cream, with extra blueberries on top as a garnish. It's a staple of many a Downeast church supper, come August."

List of Ingredients

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
1/2 cup molasses
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 scant teaspoons baking soda
1 cup lightly floured blueberries
1 cup boiling water


Recipe

Method I
In a large mixing bowl, combine the first nine ingredients (up to the blueberries and water). Beat until smooth. Gently fold in the blueberries, then the water. Pour the batter into a lightly greased 9 x 9-inch square pan.

Bake the gingerbread in a preheated 350°F oven for 40 to 45 minutes, or until the top is firm and a cake tester inserted in the center comes out clean. Remove from the oven, and cool on a wire rack. Yield: 16 squares.

Method II
Prepare the batter as directed above, but don't stir the boiling water into the batter. Instead, spoon the batter into the pan, and pour the boiling water over the batter. Bake and cool as above. Yield: 16 squares.

Nutrition information per serving (1 square, 61g): 187 cal, 6.6g fat, 2g protein, 9g complex carbohydrates, 20g sugar, 1g dietary fiber, 51mg cholesterol, 187mg sodium, 81mg potassium, 68RE vitamin A, 1mg vitamin C, 1mg iron, 37mg calcium, 28mg phosphorus.