What? Blueberry gingerbread? Yes, blueberry gingerbread - and oh my it's tasty! This is one of those recipes I found out in the blogosphere and thought, hmmmm, that could be really wonderful or a complete flop. So I put it on my "50 Recipes for 2011" list so it would be in queue to be tried. It turned out to be really wonderful!
You start with some beautiful, fresh blueberries. I had a lot of blueberries I had picked this summer in the freezer, but decided I should buy actual never-been-frozen ones since I was trying this recipe for the first time. So, I spent way too much to get these out-of-season beauties! But I'm impatient once I've decided to try something, and wasn't going to wait until blueberry season to give this a go.
Some of those really nice big, plump ones you see didn't make it to the gingerbread. Somehow, my tummy convinced me to gobble them up just like this.
Then, you mix up some gingerbread batter. You know, most recipes (just as this one did) say to sift together the dry ingredients. Well, here's my really fancy-schmancy way to sift. Get all the dry ingredients together - you can use a bowl, but I usually just leave them in the measuring cup - like this:
Then give the dry stuff a little stir with your measuring spoon so it ends up looking like this:
And there you have it! "Sifted!" I'm sure I just made hard-core bakers all over the world cringe. But, I've been baking this way for years, and my stuff seems to come out just fine. I guess I just don't believe in sifting.
Back to the blueberry gingerbread ... Mix up your gingerbread batter and then fold in the blueberries, which have been dusted with flour. That's the flour-dusted berries to the side in the pictures above and below. This helps keep them from all just sinking to the bottom of the cake.
Bake it all up, top a slice with some whipped cream, and enjoy the blueberry-studded deliciousness! Think I may go enjoy a slice right now - there's still a little bit left.
Blueberry Gingerbread
Source: Timeless Gourmet
(NOTE: I did try this again with the frozen blueberries I had in the freezer. It worked. I just made sure to thaw them thoroughly, pat them dry, and still dusted them with flour. Not sure I would attempt it with frozen blueberries from the grocer's freezer section, as those tend to get really juicy when you thaw them. If anyone does try that, let me know how it turns out.)
You start with some beautiful, fresh blueberries. I had a lot of blueberries I had picked this summer in the freezer, but decided I should buy actual never-been-frozen ones since I was trying this recipe for the first time. So, I spent way too much to get these out-of-season beauties! But I'm impatient once I've decided to try something, and wasn't going to wait until blueberry season to give this a go.
 |
| Gorgeous fresh blueberries. |
Then, you mix up some gingerbread batter. You know, most recipes (just as this one did) say to sift together the dry ingredients. Well, here's my really fancy-schmancy way to sift. Get all the dry ingredients together - you can use a bowl, but I usually just leave them in the measuring cup - like this:
Then give the dry stuff a little stir with your measuring spoon so it ends up looking like this:
 |
| Sifted ... Tracey-style. |
And there you have it! "Sifted!" I'm sure I just made hard-core bakers all over the world cringe. But, I've been baking this way for years, and my stuff seems to come out just fine. I guess I just don't believe in sifting.
Back to the blueberry gingerbread ... Mix up your gingerbread batter and then fold in the blueberries, which have been dusted with flour. That's the flour-dusted berries to the side in the pictures above and below. This helps keep them from all just sinking to the bottom of the cake.
Bake it all up, top a slice with some whipped cream, and enjoy the blueberry-studded deliciousness! Think I may go enjoy a slice right now - there's still a little bit left.
 |
| Good for my tummy. |
Blueberry Gingerbread
Source: Timeless Gourmet
Ingredients
1 c. sugar
1 c. sugar
1/2 c. canola oil
1/2 tsp. salt
4 T. molasses
1 egg
2 c. all-purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 c. fresh blueberries
1 c. buttermilk
Directions
1. Spray a 9x13” baking pan with cooking spray. Preheat oven to 350 degrees.
1. Spray a 9x13” baking pan with cooking spray. Preheat oven to 350 degrees.
2. Dust the blueberries with a tablespoon of flour, sifting off any excess. Set aside.
With a mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
3. In a separate bowl, sift together the flour, spices and baking soda. Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
4. Gently stir in the blueberries, and pour the batter into the prepared pan. Bake for 35 to 40 minutes.
(NOTE: I did try this again with the frozen blueberries I had in the freezer. It worked. I just made sure to thaw them thoroughly, pat them dry, and still dusted them with flour. Not sure I would attempt it with frozen blueberries from the grocer's freezer section, as those tend to get really juicy when you thaw them. If anyone does try that, let me know how it turns out.)
This post is linked with Sweet Indulgences Sunday hosted by A Well-Seasoned Life, This Week's Cravings hosted by Mom's Crazy Cooking, and Flash-Back Friday hosted by Cookin' for My Captain, A Themed Baker's Sunday hosted by Cupcake Apothecary.
You start with some beautiful, fresh blueberries. I had a lot of blueberries I had picked this summer in the freezer, but decided I should buy actual never-been-frozen ones since I was trying this recipe for the first time. So, I spent way too much to get these out-of-season beauties! But I'm impatient once I've decided to try something, and wasn't going to wait until blueberry season to give this a go.
|
| Gorgeous fresh blueberries. |
Then, you mix up some gingerbread batter. You know, most recipes (just as this one did) say to sift together the dry ingredients. Well, here's my really fancy-schmancy way to sift. Get all the dry ingredients together - you can use a bowl, but I usually just leave them in the measuring cup - like this:
Then give the dry stuff a little stir with your measuring spoon so it ends up looking like this:
|
| Sifted ... Tracey-style. |
And there you have it! "Sifted!" I'm sure I just made hard-core bakers all over the world cringe. But, I've been baking this way for years, and my stuff seems to come out just fine. I guess I just don't believe in sifting.
Back to the blueberry gingerbread ... Mix up your gingerbread batter and then fold in the blueberries, which have been dusted with flour. That's the flour-dusted berries to the side in the pictures above and below. This helps keep them from all just sinking to the bottom of the cake.
Bake it all up, top a slice with some whipped cream, and enjoy the blueberry-studded deliciousness! Think I may go enjoy a slice right now - there's still a little bit left.
|
| Good for my tummy. |
Blueberry Gingerbread
Source: Timeless Gourmet
Ingredients
1 c. sugar
1 c. sugar
1/2 c. canola oil
1/2 tsp. salt
4 T. molasses
1 egg
2 c. all-purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 c. fresh blueberries
1 c. buttermilk
Directions
1. Spray a 9x13” baking pan with cooking spray. Preheat oven to 350 degrees.
1. Spray a 9x13” baking pan with cooking spray. Preheat oven to 350 degrees.
2. Dust the blueberries with a tablespoon of flour, sifting off any excess. Set aside.
With a mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
3. In a separate bowl, sift together the flour, spices and baking soda. Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
4. Gently stir in the blueberries, and pour the batter into the prepared pan. Bake for 35 to 40 minutes.
(NOTE: I did try this again with the frozen blueberries I had in the freezer. It worked. I just made sure to thaw them thoroughly, pat them dry, and still dusted them with flour. Not sure I would attempt it with frozen blueberries from the grocer's freezer section, as those tend to get really juicy when you thaw them. If anyone does try that, let me know how it turns out.)
This post is linked with Sweet Indulgences Sunday hosted by A Well-Seasoned Life, This Week's Cravings hosted by Mom's Crazy Cooking, and Flash-Back Friday hosted by Cookin' for My Captain, A Themed Baker's Sunday hosted by Cupcake Apothecary.
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