Ingredients
- 1 * 1 cup sugar
- 1/2 * 1/2 cup cooking oil (I use canola)
- 1/2 * 1/2 teaspoon salt
- 4 * 4 tablespoons molasses
- 1 * 1 egg
- 2 * 2 cups all purpose flour
- 1 * 1 teaspoon powdered ginger
- 1 * 1 teapoon cinnamon
- 1/2 * 1/2 teaspoon nutmeg
- 1/2 * 1/2 teaspoon mace (optional)
- 1/2 - 1 * 1/2 - 1 teaspoon baking soda (use 1 teaspoon for a lighter gingerbread)
- 1 * 1 cup fresh blueberries
- 1 * 1 cup buttermilk
- * Sugar for sprinkling on top
Preparation
Step 1
* Preheat an oven to 350 degrees, and grease a 12×7 baking dish, or a cupcake pan. Dust the blueberries with a tablespoon of flour, sifting off any excess. This important step will keep the blueberries suspended in the batter, and they will not all fall to the bottom. Set aside.
* In a stand mixer or with a hand mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
* In a seperate bowl, sift together the flour, spices and baking soda. Because I like a very moist and dense cake, I use very little baking soda, but you can use up to one teaspoon.
* Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
* Gently stir in the blueberries, and pour the batter into the prepared pans.
* Sprinkle some sugar on top, and bake in the preheated oven for 35 to 40 minutes