Wild Blueberry Gingerbread
Hansel and Gretel would be big fans of our Blueberry Gingerbread. And although you probably won’t be using it as construction material you may want to use it as a dessert.
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 2 cups sifted all-purpose flour
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon baking soda
- 3 tablespoons molasses
- 1 cup blueberries
- 3 tablespoons sugar
Cream the shortening and sugar. Add the egg and mix well. Mix and sift together the flour, ginger, cinnamon, and salt, and add to the creamed mixture alternately with the milk in which the soda has been dissolved.
Add the molasses. Add the blueberries and pour the batter into a greased and floured pan (9 x 9 square or round cake pan).
Sprinkle the three tablespoons of sugar over the batter in the pan and bake at 350 F or 176 C for 50 minutes to one hour.
The sugar sprinkled over the top makes a sweet crusty topping when the cake is baked. This cake is delicious warm from the oven, cold, and even better when two days old.