Blueberry Gingerbread

In the spirit of our (hopefully) last snow storm of the season, I spent yesterday enjoying The Hobbit and baking some delicious blueberry gingerbread. I discovered this recipe while making the apple pie cake last week, and knew I had to give it a try. Although not a huge fan of gingerbread growing up, I really enjoyed this recipe, especially the subtle sweetness the blueberries added.

Blueberry Gingerbread
Adapted from the "Best of the Best from New England Cookbook"
9 servings

Ingredients:
1/2 cup shortening
1 cup, plus 1 tbsp sugar
1 egg
2 cups all-purpose flour
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 cup buttermilk
1 tsp baking soda
3 tbsp molasses
1 cup blueberries, fresh or frozen

1. Preheat oven to 350F degrees. Coat a 9x9 inch baking pan with cooking spray.

2. Cream together shortening and 1 cup sugar.

3. Add egg and mix well.

4. In a liquid measuring cup, combine the buttermilk and baking soda.

5. In a medium bowl, sift together flour, ginger, cinnamon, and salt.

6. Add the flour mixture and the buttermilk mixture to the shortening mixture, alternating between the two.

7. Add the molasses.

8. Gently fold in the blueberries.

9. Pour batter into the prepared baking pan.

10. Sprinkle with 1 tbsp of sugar.

11. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

12. Enjoy!

Shown here with a dollop of cool whip!

Nutritional Info per Serving:
Calories 326; Total Fat 11g; Cholesterol 24mg; Sodium 303mg; Total Carbs 51g; Protein 5g