"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Blueberry Gingerbread Recipe

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This recipe for Blueberry Gingerbread, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvonne (Parsoneault ) McCown
Added: Saturday, February 23, 2008


1/2 c. cooking oil
1 c. sugar
1/2 tsp. salt
3 tbsp. molasses
1 egg
2 c. all-purpose flour
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 c. fresh or frozen blueberries
1 c. buttermilk
2 tbsp. sugar

With electric mixer, beat together oil, sugar, salt and molasses; beat in egg. Combine flour, spices and baking soda; dredge blueberries with 2 tbsp. of flour mixture. Add remaining flour mixture alternately with buttermilk, beating after each addition. Stir in blueberries. Pour into a greased and floured 12x17/2x2-inch baking dish. Sprinkle top with the 2 tbsp. of sugar. Bake in a 350 oven for 35 to 40 minutes. Cut into squares and serve warm with butter. May be served with whipped cream or topping for desert.




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