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This cake is particularly good served with lightly sweetened whipped cream, with extra blueberries on top as a garnish. It's a staple of many a Downeast church supper, come August.
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (1 stick, 4 ounces) butter or margarine
1 cup (7 ounces) sugar
2 large eggs
1/2 cup (6 ounces) molasses
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 scant teaspoons baking soda
1 cup (5 ounces) lightly floured blueberries
1 cup (8 ounces) boiling water
In a large mixing bowl, combine all of the ingredients except for the blueberries and water. Beat until smooth. Gently fold in the blueberries, then the water. Pour the batter into a lightly greased 9 x 9-inch square pan.
Bake the gingerbread in a preheated 350°F oven for 40 to 45 minutes, or until the top is firm and a cake tester inserted in the center comes out clean. Remove from the oven, and cool on a rack. Yield: 16 squares.
Prepare the batter as directed above, but don't stir the boiling water into the batter. Instead, spoon the batter into the pan, and pour the boiling water over the batter. Bake and cool as above. Yield: 16 squares.
Nutrition information per serving (1 square, 61g): 187 cal, 6.6g fat, 2g protein, 9g complex carbohydrates, 20g sugar, 1g dietary fiber, 51mg cholesterol, 187mg sodium, 81mg potassium, 68RE vitamin A, 1mg vitamin C, 1mg iron, 37mg calcium, 28mg phosphorus.