Blueberry Ginger Bread Cake - BC Blueberry Council Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dry Ingredients:
3 cups all-purpose flour
1 ¼ tsp baking powder
¾ tsp. baking soda
1 tbsp. ground ginger
1 ½ tsp. cinnamon
½ tsp. all spice
¼ tsp. ground cloves
¼ tsp. ground nutmeg
Wet Ingredients:
¾ cup butter
¾ cup brown sugar
2 eggs
½ cup molasses
1 cup butter milk (or sour milk)
Fruit mixture:
2 cups blueberries, fresh or slightly thawed
2 tbsp. grated orange peel
2 tbsp. grated lemon peel
¼ cup chopped candied ginger (optional)
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Directions: |
Directions:Preheat oven to 350 º F. Grease and flour a 13 X 9 X 2 inch pan.
Combine the first 8 ingredients (the dry ingredients) in a bowl.
In a second bowl, using an electric mixer beat the butter until light and fluffy. Add brown sugar to the butter and beat again until fluffy. Add eggs one at a time to the sugar and butter mixture. Beat after each addition. In a third bowl or a two cup Pyrex measuring cup combine the molasses and milk.
Alternately mix the dry ingredients and the milk mixture into the butter mixture. Start and end with dry ingredients.
Stir well after each addition.
Fold in blueberries and the orange and lemon peel.
Spread batter in pan and sprinkle top with crystallized ginger.
Bake for about 50 minutes. |
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Personal
Notes: |
Personal
Notes: Can omit the ginger and frost the cake if desired. Cream cheese icing flavoured with a little orange or lemon juice is good.
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