"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Blueberry Gingerbread Recipe

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This recipe for Blueberry Gingerbread, by , is from Cooking With Paula Jean, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Bothwell


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

Preheat oven to 350 (175 C). Grease and flour an 11 x 7 inch baking dish.

In a large bowl, mix together the oil, 1 c. sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda, and salt. Remove 2 tbsp of the flour mixture and toss with blueberries to coat. Stir the remaining dry mixture into the wet. Ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle the remaining white sugar over the top.

Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted into the center comes out clean.




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