| Blueberry Gingerbread | Cakes & Cookies |
|
9" x 13" pan, buttered
1/2 cup oil 1 cup sugar 4 Tbsp. molasses 1 egg 2 cups flour 1 tsp. powdered ginger |
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg 1/4 tsp. cloves 1 tsp. baking soda 1 cup buttermilk 2 cups fresh or partially defrosted blueberries |
Preheat oven to 350 F
Beat together in this order
Combine and add to above, stirring to mix thoroughly. Reserve 3 Tbsp.
Add flour mixture and buttermilk alternately to oil mixture, beginning and ending with flour.
Dredge with 3 Tbsp. of the flour mixture. Fold into batter.
Pour into pan and bake for 45 - 50 minutes.
*INGREDIENTS*
LEMON GLAZE
1 cup water
1/2 cup sugar
3 Tbsp. fresh lemon juice
2 Tbsp. cornstarch
2 tsp. grated lemon peel
1/4 cup butter
*DIRECTIONS*
Combine and heat until mixture thickens and comes to a boil. Remove from heat.
Stir in butter until melted. Pour warm glaze over cake.
Serves 8 - 10.