Blueberry Gingerbread
½ cup canola oil
2/3 cup agave nectar (or 1 cup sugar)
½ tsp salt
3 tblsp molasses
1 egg
2 cups flour
½ tsp ginger
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
1 cup fresh blueberries
1 cup buttermilk
Combine first 4 ingredients in the order listed. Mix with an electric mixer until well blended. Add egg. Beat another 30 seconds with mixer and set aside. Combine flour, ginger, cinnamon, nutmeg and baking soda. Dredge blueberries in 2 tblsp flour mixture and set aside. Add remaining flour mixture alternately with buttermilk, beating well after each addition. Stir in blueberries. Pour into 2, 9x5x3 inch loaf pans or a 13.9.2 inch baking pan which have been greased and floured. Sprinkle top with brown sugar. Bake at 350 for 35 – 40 min.
2 loaves or 1 13x9x2 pan of gingerbread
2/3 cup agave nectar (or 1 cup sugar)
½ tsp salt
3 tblsp molasses
1 egg
2 cups flour
½ tsp ginger
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
1 cup fresh blueberries
1 cup buttermilk
Combine first 4 ingredients in the order listed. Mix with an electric mixer until well blended. Add egg. Beat another 30 seconds with mixer and set aside. Combine flour, ginger, cinnamon, nutmeg and baking soda. Dredge blueberries in 2 tblsp flour mixture and set aside. Add remaining flour mixture alternately with buttermilk, beating well after each addition. Stir in blueberries. Pour into 2, 9x5x3 inch loaf pans or a 13.9.2 inch baking pan which have been greased and floured. Sprinkle top with brown sugar. Bake at 350 for 35 – 40 min.
2 loaves or 1 13x9x2 pan of gingerbread