Blueberry Gingerbread
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Flour, Whole Wheat Pastry, 1 cup All Purpose Unbleached Flour, 1 cup Granulated Sugar, 0.75 cupGranulated Sugar, 3 tsp Baking Soda, 1 tsp Cinnamon, ground, 1 tsp Ginger, ground, 1 tsp Nutmeg, ground, 1/8 tsp salt, table, 0.5 tsp Buttermilk, lowfat, 1 cup*Canola Oil, 0.25 cup Egg, fresh, 1 large Molasses, 3 tbsp Blueberries, frozen or fresh, 1 cup, unthawed
Preheat oven to 350 degrees. Coat a 9x9x20 baking pan with cooking spray. Set aside.
In large mixing bowl, whisk together whole-wheat and all-purpose flours, 3/4 cup sugar, baking soda, 1 teaspoon of cinnamon, ginger, nutmeg and salt until blended. In another bowl, whisk together buttermilk, oil, egg and molasses, until well combined and creamy. Pour wet ingredients into dry and whisk enough to mix; leaving some lumps is better than over mixing, which makes the gingerbread tough.
If using frozen blueberries, spread one layer on paper towels and blot dry. Skip this step if using fresh berries. Add berries to the batter, folding just to distribute them. Spread batter in the prepared pan in an even layer. In small bowl, combine remaining tablespoon of sugar with remaining cinnamon and sprinke evenly over batter.
Bake the gingerbread 35-45 minutes, or until cake begins to pull away from sides of pan and it springs back when touched lightly in the center. Set pan on a wire rack and cool completely. Cut into 9 squares and serve.
Number of Servings: 9
Recipe submitted by SparkPeople user SASSYP24.
In large mixing bowl, whisk together whole-wheat and all-purpose flours, 3/4 cup sugar, baking soda, 1 teaspoon of cinnamon, ginger, nutmeg and salt until blended. In another bowl, whisk together buttermilk, oil, egg and molasses, until well combined and creamy. Pour wet ingredients into dry and whisk enough to mix; leaving some lumps is better than over mixing, which makes the gingerbread tough.
If using frozen blueberries, spread one layer on paper towels and blot dry. Skip this step if using fresh berries. Add berries to the batter, folding just to distribute them. Spread batter in the prepared pan in an even layer. In small bowl, combine remaining tablespoon of sugar with remaining cinnamon and sprinke evenly over batter.
Bake the gingerbread 35-45 minutes, or until cake begins to pull away from sides of pan and it springs back when touched lightly in the center. Set pan on a wire rack and cool completely. Cut into 9 squares and serve.
Number of Servings: 9
Recipe submitted by SparkPeople user SASSYP24.
Nutritional Info Amount Per Serving
- Calories: 261.1
- Total Fat: 7.0 g
- Cholesterol: 24.7 mg
- Sodium: 309.3 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 2.4 g
- Protein: 4.8 g
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