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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 269
% Daily Value**
Total Fat 10g
16%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 24mg
8%
Sodium 282mg
12%
Total Carbohydrate 40g
13%
Dietary Fiber 1g
4%
Sugars 22g
Protein 4g
Vitamin A  1%Vitamin C  3%
Calcium  5%Iron  3%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Gingerbread

Date Added: June 11, 2009

Ingredients:

1/2 Cup Vegetable Oil for greasing
1 Cup Sugar Brown Water
1/2 Teaspoon Salt (non iodized)
3 Tablespoons Molasses dark
1 Egg beaten
2 Cups Flour A/P
1/2 Teaspoon Ginger level
1 Teaspoon Cinnamon Ground, divided
1/2 Teaspoon Nutmeg or your favorite herb
1 Teaspoon Baking Soda level - dissol ved in milk
1 Cup Blueberries fresh or frozen
1 Cup Buttermilk well-shaken
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Directions:

1. With electric mixer, beat together oil, sugar, salt and molasses; beat in egg.

2. Combine flour, spices and baking soda; dredge blueberries with 2 tbls flour mixture.

3. Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.

4. Stir in blueberries. Pour into a greased and floured 12x7-1/2x2 inch baking dish.

5. Sprinkle top with remaining sugar. Bake in a 350F oven for 35-40 minutes.

6. Cut into squares and serve warm with butter; or with whipping cream for a dessert.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Sulfites, Natural Sweeteners allergies.
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