Blueberry Gingerbread The Best Recipes

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Blueberry Gingerbread

"Great tasting and a definite twist for gingerbread! Not overpowering. When storing, do no longer cover tightly, the pinnacle turns into very wet rather than first-rate and crunchy. Serve simple or with a generous dollop of whipped cream."

Ingredients :

half cup vegetable oil
1 cup white sugar
3 tablespoons molasses
1 egg
2 cups all-reason flour
1 teaspoon floor cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
half of teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar

Instructions :

Prep : 10M	Cook : 12M	Ready in : 50M

Preheat the oven to 350 degrees F (one hundred seventy five ranges C). Grease and flour an 11x7 inch baking dish.
In a huge bowl, blend collectively the oil, 1 cup sugar and molasses till nicely combined. Beat within the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the final dry aggregate into the moist ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the organized pan, and sprinkle closing white sugar over the pinnacle.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the middle comes out smooth.

Notes :

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