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Blueberry Gingerbread

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Ingredients

  • 1 serving cooking spray (5 one-second sprays per serving)
  • 1 cup blueberries
  • 3/4 cup sugar divided
  • 1 tablespoon fresh lemon juice
  • 2 1/4 cups Bisquick Reduced-Fat Baking Mix divided
  • 1/2 teaspoon minced ginger root
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 1/4 cup fat-free egg substitute
  • 2 tablespoons molasses
  • 1 cup fat-free skim milk divided

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. Coat a 9- by 9-inch pan with cooking spray.

Toss blueberries with 1 1/2 tablespoons of sugar and lemon juice in a small bowl; set aside.

Combine 2 cups of Bisquick, remaining sugar, ginger, cinnamon and salt in a large bowl.

Stir in egg substitute, molasses and 2/3 cup of milk with a wooden spoon. If batter looks a little dry, add remaining 1/3 cup of milk.

In a small bowl, combine blueberries with remaining 1/4 cup of Bisquik and fold into Bisquick-sugar mixture; carefully spoon batter into prepared pan.

Bake until golden brown, about 20 to 25 minutes.

Allow to cool slightly before slicing into 16 pieces.

This recipe yields 8 servings; 2 pieces per serving.

Points® Value: 5

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