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Blueberry Gingerbread
Description:
A sweet breakfast treat, made extra special with the addition of blueberries. Can be made in a pie plate and served on a platter, or made into muffins to send to school as a special treat. Ingredients: 1/2 cup butter (1 stick) 1 cup sugar 1 egg 2 cups all-purpose flour 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 cup buttermilk 3 tablespoons molasses 1 cup blueberries (I use large, juicy ones, fresh – or frozen - off our bushes - YUM!) Directions: Cream the butter and sugar. Add the egg, mix well. Sift together flour, ginger, cinnamon and salt. Dissolve the baking soda in the buttermilk and add to the creamed mixture. Add the flour mixture; blend well. Add the molasses and then add the blueberries and stir until mixed well. Pour the batter into a greased and floured 9-inch baking pan. Bake in a 350 degree oven for 50 – 60 minutes. Serve warm with fresh whipped cream or applesauce.  Recipe Summary: Yield: 1 cake or 12 muffins Prep Time: 15 minutes Cook Time: 1 hour Comments: Other recipes by Inn On Mill Creek: Cinnamon Peach Bread Baked Oatmeal Maple Toast Eggs | |
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