Blueberry Ginger Bread

By katiemwilson

Ingredients

• 1 c fresh or frozen blueberries (not thawed)
• 2 T sugar
• 2 T blueberry vinegar
• 1/2 c sour cream or creme fraiche
• 1 1/2 c flour
• 1/2 c brown sugar
• 1 t baking soda
• 1 t ginger
• 1/4 t salt
• 1/4 t cinnamon
• 1/4 t mace
• 2 eggs, lightly beaten
• 2 T molasses
• 1/2 c unsalted butter, melted and cooled
• confectioners sugar for garnish blueberries for garnish

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. In small bowl gently toss blueberries with sugar and vinegar. Let stand at room temp 1 hour. Drain well in strainer reserving both berries and juice. Set berries aside. Stir reserved juices into sour cream in large bowl. In another bowl combine flour, brown sugar, soda, salt, cinnamon and mace. Mix well and set aside. Stir eggs, molasses and melted butter into sour cream mixture. Add 1/2 c flour mixture and beat well. Add remaining flour mixture and beat until just smooth and fluffy. Spread 2/3 of batter into greased 8 1/4" x 1 3/4" round baking dish or 6 cup heart shaped mold. Arrange berries over batter. Spoon remaining batter mounds over berries, not completely covering fruit. Bake at 350 for 35-40 minutes. Cool on rack. Dust with confectioners sugar.